I’ve been having fun trying new Asian inspired recipes with my recently purchased wok. I’ve had several successes recently, woo-hoo!!!!. These five star recipes have become family favorites that I now make on a regular basis. These meals far surpass the best Chinese food restaurant dishes, guaranteed!!!
This recipe is another one of those instant family favorites! A PF Chang copycat recipe, only better! When the family comes back for seconds, scraping the pan clean, looking for more, you know you have a winner recipe on your hands.
The beauty of this recipe is how easy it is to make and how utterly delicious it is. If you are a fan of Asian inspired dishes, you are going to LOVE this one! I promise.
Ok, let’s get started so you can get a serving of this delishiousness in your face, pronto!!!
Start by cutting beef sirloin steak into thin strips. Top sirloin is an affordable, lean yet flavorful cut of beef that is perfect for this dish.
Marinate Beef
Combine the beef with the marinade ingredients in a bowl; cornstarch, soy sauce and vegetable oil. Use hands to coat strips of beef with the marinade.
Cover bowl with plastic wrap and allow beef to marinate for at least 30 minutes in the fridge. Beef can marinate overnight.
Prepare Sauce
In a jar with a lid, mix together sauce ingredients; cornstarch, soy sauce, water, Shaoxing cooking wine and brown sugar. Shake well to combine.
Set sauce aside.
Stir Fry the Beef
Heat ½ cup oil in a wok over medium high heat.
While oil is heating in the wok, add ¼ cup corn starch to the marinated beef strips.
Use your fingers to lightly coat the beef strips.
Once oil is hot, add several strips of beef to the oil and cook the first side for 45-60 seconds or until golden and crisp.
Flip beef over and cook on the other side for 30-45 seconds until golden and crisp.
Remove cooked beef to a paper towel lined plate to drain off excess oil.
Repeat with the remaining beef. Add more oil to the wok if needed.
Once all the beef strips have been cooked, discard all but one tablespoon of oil from the wok.
Add ginger, garlic, white part of the scallions and sliced red chili (if using) to the wok, stir fry for 15 seconds.
Watch it carefully, do not allow garlic to burn.
Add the sauce to the wok. Bring the sauce to a simmer and cook for 1-2 minutes until sauce thickens. Add a little water to thin the sauce if needed.
Return the cooked beef to the wok and toss to coat with the sauce for about 30 seconds.
Serve over cooked white rice or ramen noodles topped with a generous sprinkle of the sliced green tops from the scallions.
OK, I’m going to dig in now!!! Nom, nom, nom!!! Oh so very good!!! You absolutely must try this dish!
Crispy Sticky Mongolian Beef
Equipment
- Wok
Ingredients
Marinade
- 16 oz Beef sirloin, cut into thin strips
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
Sauce
- 2 tsp cornstarch
- ½ cup water
- 2 tbsp soy sauce
- 2 tbsp Shaoxing cooking wine
- 4 tbsp brown sugar, lightly packed
Crispy Beef
- ¼- 1 cup vegetable oil, for frying
- ¼ cup corn starch
Stir Fry
- ¾ tsp freshly grated ginger
- 3 cloves garlic, minced
- 2 scallions, thinly sliced, green and white parts separated
- 1 red chili, optional thinly sliced
Instructions
Marinate Beef
- Combine the beef with the marinade ingredients in a bowl. Use hands to coat strips of beef with the marinade.
- Cover bowl with plastic wrap and allow beef to marinate for at least 30 minutes in the fridge. Beef can marinate overnight.
Prepare Sauce
- In a jar with a lid, mix together sauce ingredients. Shake well to combine.
- Set sauce aside.
Stir Fry the Beef
- Heat ½ cup oil in a wok over medium high heat.
- While oil is heating in the wok, add ¼ cup corn starch to the marinated beef. Use your fingers to lightly coat the beef strips.
- Once oil is hot, add several strips of beef and cook the first side for 45-60 seconds or until golden and crisp.
- Flip beef over and cook on the other side for 30-45 seconds until golden and crisp.
- Remove cooked beef to a paper towel lined plate.
- Repeat with the remaining beef. Add more oil if needed.
- Once all the beef strips have been cooked, discard all but one tablespoon of oil from the wok.
- Add ginger, garlic, white part of the scallions and sliced red chili (if using) to the wok, stir fry for 15 seconds. Watch it carefully, do not allow garlic to burn.
- Add the sauce to the wok. Bring the sauce to a simmer and cook for 1-2 minutes until sauce thickens. Add water to thin the sauce if needed.
- Return the cooked beef to the sauce in the wok and toss to coat with the sauce for about 30 seconds.
- Serve over cooked white rice and a generous sprinkle of the sliced green tops from the scallions.
Did You Make This?
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