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Tuesday, October 1, 2019

Crispy Sticky Mongolian Beef

Super crispy items of red meat coated in a candy salty sauce = heaven within the type of a stir fry. PF Chang’s copycat – completed right! Marinating the meat is essential for packing in huge flavour into each single bite.

This recipe is related to Honey Pepper Beef Stir Fry – with the addition of the crispy beef!

Sticky crispy Mongolian Beef

Mongolian Beef
I can't get sufficient of this Mongolian Beef. I am obsessed!

PF Chang’s is an Asian themed restaurant chain within the US. They appear to be anywhere – and it’s wildly popular. Because of its sheer popularity, I needed to strive it while I was within the US. I really didn’t thoughts the Chow Mein that my pal got, but personally I discovered the Mongolian Beef too candy and too oily.

I didn’t get it. I couldn’t recognize what all of the fuss was about, and why America is so obsessed with Mongolian Beef! Every single different meals on my “must try” record that I had on my US foodie highway experience was a residence run. But Mongolian Beef? Disappointing.

But figuring out how generic it is, I tried it back at a Chinese restaurant in LA. I had too, I was curious. This time, I scored! I understood! Made properly, it's totally addictive. Dangerously so.

Crispy Sticky Mongolian Beef - PF Chang's copycat, completed right! Less oil, all of the style and never stickly sweet. Easy!

For the Australians studying this, Mongolian Beef is related to what we all know as Szechuan Style Beef and Peking Beef. Thin slices of red meat that's shallow fried so it’s tremendous crispy then tossed in a sticky sauce.

It’s the mixture of crispy and sticky that makes this SO good. See how thick and caramel-like the sauce is? The picture on the proper is while the sauce is effervescent away, thickening and coating the beef. Heaven in a pan, that’s what this is. 🙂

Crispy Sticky Mongolian Beef - PF Chang's copycat, completed right! Less oil, all of the style and never stickly sweet. Easy!

Did you word that I made it in a skillet rather of a wok? To inform you the truth, typically I make it in a wok but I needed to strive it in a skillet too so I may offer directions for that.

It’s simpler made in a wok simply due to the fact you'll be able to shallow fry the meat within the wok. But in case you don’t have a wok, I suggest frying the meat in a small saucepan rather as the meat is cooked with merely 1/4 cup of oil. If you use a skillet, then the oil spreads too thinly and also you won’t get the identical crispiness. After the meat is cooked, end the relaxation of the recipe in a skillet. Easy!

In the crispy / sticky stakes, I must say that here's proper up there with Buffalo Wings. That is to say, if individual placed a plate of this and a plate of Buffalo Wings in entrance of me, I am now not completely certain which one I would cross for.

Actually, I do know. Probably equally on the identical time. 🙂

– Nagi x

Crispy Sticky Mongolian Beef - PF Chang's copycat, completed right! Less oil, all of the style and never stickly sweet. Easy!

PS I got edge tracked and forgot to point out that I tried a bunch of recipes I discovered on a venture to get the closest match to the Mongolian Beef I had at a Chinese restaurant in LA, now not PF Chang’s which I didn’t take pleasure in very much. A few have been close, but didn’t nail it. This recipe is from a weblog referred to as Woks of Life which is run via way of a Chinese household who used to run a Chinese restaurant in America. It’s my “go to” supply for American Chinese recipes. Every single recipe I even have tried has been an absolute ripper. Honestly!

Crispy Sticky Mongolian Beef recipe video!

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Crispy Sticky Mongolian Beef - PF Chang's copycat, completed right! Less oil, all of the style and never stickly sweet. Easy!
Crispy Sticky Mongolian Beef
 Author: Nagi | RecipeTin Eats Prep: 15 mins Cook: 10 mins Total: 25 mins Stir Fry American Chinese
4.95 from 53 votes
 Servings2 -3Tap or hover to scale
Recipe VIDEO above. This Mongolian Beef is tremendous crispy and coated in a sticky salty / candy sauce - but now not TOO sweet! It's totally divine and everybody I've made this for has raved about it. Don't be daunted via way of the meals record - there are a bunch of repeat ingredients! I simply desire to split them into teams for ease of following the recipe.

8 oz / 250g red meat 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
2 tsp cornflour / cornstarch
1/4 cup water
2 tbsp soy sauce (light or all purpose, NOT dark)
1/4 cup chook broth
1 1/2 tbsp Chinese cooking wine or dry sherry, or extra chook broth (Note 2)
3 tbsp / 1/4 cup brown sugar, evenly packed
1/4 - 1 1/2 cups vegetable oil (Note 1)
1/4 cup cornstarch/cornflour
1/2 tsp ginger, finely minced
2 garlic cloves, crushed
2 scallions/shallots, cut into 1 1/2" / 4cm items on the diagonal


Combine the Beef and Marinade meals in a bowl and marinate for 30 minutes to one hour.
Mix the cornstarch with a dash of the water. Then upload the last Sauce ingredients, adding last water.
Add 1/4 cup cornstarch and use your arms to evenly coat the beef.
Heat 1/4 cup oil in a wok (Note 2) over medium excessive heat. Add 1/2 the meat and cook dinner the primary edge for round 45 seconds or till golden and crisp. Then flip (I use an egg flip) and cook dinner the different edge for 30 - 45 seconds till golden and crisp. Remove onto a paper towel lined plate. Repeat with last beef.
Discard the oil, leaving behind about 1 tablespoon within the wok.
Add the ginger and garlic and sauté for about 15 seconds. Don't permit it burn!
Add the Sauce into the wok. Bring it to a simmer and permit it cook dinner for about 1 1/2 minutes or till it thickens appropriate into a modern sticky sauce.
Add the meat and scallions, toss to coat and cook dinner for a additional 30 seconds.
Serve at this time with rice!

Crispy Sticky Mongolian Beef
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