Crispy Sticky Mongolian Beef

recipetineats.com

Zeeegal

Gramma. Rural life. Retired radio ad writer. Average cook. Wanna be great cook. Love kitchen gadgets.

subheading: BEEF AND MARINADE:

8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1)

1 tsp soy sauce

1 tsp cornstarch/cornflour

1 tsp vegetable oil

subheading: SAUCE:

2 tsp cornflour / cornstarch

¼ cup water

2 tbsp soy sauce (light or all purpose, NOT dark)

¼ cup chicken broth

1 ½ tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)

3 tbsp / ¼ cup brown sugar, lightly packed

subheading: CRISPY BEEF:

¼ to 1 ½ cups vegetable oil (Note 1)

¼ cup cornstarch/cornflour

subheading: STIR FRY:

½ tsp ginger, finely minced

2 garlic cloves, crushed

2 scallions/shallots, cut into 1 ½" / 4cm pieces on the diagonal

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