Beef steaks are yum but when wrapped in the sticky sauce to make Spicy Mongolian Beef, they are best.
Mongolian beef is American-Chinese stir-fried beef tossed in dark savory sauce.
Whatever beef cut you choose, flank steak, sirloin, or tenderloin (also called under-cut) cut it across the grains. Wipe off any water with a kitchen towel. Add cornflour and soy sauce to the beef strips and mix well. Marinate for 10 minutes.
Mix all the chicken stock, soy sauce, hoison sauce, brown sugar, 1 tablespoon cornflour, and chilli flakes in a bowl in a bowl to make sauce. Set aside.
Dredge meat slices in cornflour to coat lightly for a crisp coating.
Heat the oil in a wok. Shallow fry in beef hot oil on high heat with constant stirring for even cooking. Look for a nice golden color of beef but do not over-cook and dry it too much. Fry in batches.
Spread fried meat strip on a kitchen towel to absorb excess oil. Don't not overcrowd the slices.
For Mongolian sauce, fry ginger, garlic, and dried chili in little oil for 1 minute until sizzling hot.
Now add the prepared sauce and mix well.
Cook until the sauce turns translucent and shines. Add the fried beef and green onions and mix well and simmer for a minute.
By Mariam Sodawater