Crispy sticky Mongolian Beef – Taiwanese not Mongolian!
Pane-Bistecca
Crispy sticky Mongolian Beef – Taiwanese not Mongolian! Although this dish is called crispy sticky Mongolian Beef, it has absolutely nothing to do with Mongolia! Mongolian beef is a dish from Taiwan consisting of thin beef slices, typically flank steak, usually made with onions. The beef is commonly paired with scallions and is often not spicy.
The dish is often served with steamed rice, or in the US, over crispy fried cellophane noodles. It is a staple dish of American Chinese restaurants. Despite its name, the dish has nothing to do with Mongolian cuisine.
The dish is often served with steamed rice, or in the US, over crispy fried cellophane noodles. It is a staple dish of American Chinese restaurants. Despite its name, the dish has nothing to do with Mongolian cuisine.
Ingredients
500 g Beef, either Flank steak or Sirloin steak
100 g Cornstarch
Oil for frying
3 cm Ginger, chopped
4 Garlic cloves, chopped
100 ml Soy Sauce
100 ml Rice Vinegar
100 ml Water
1 tbsp Hoisin Sauce
4 tbsp brown Sugar
1 tsp Cornstarch dissolved in 2 tbsp Water
Chili Flakes to taste
Sesame Seeds
Sauce
Instructions
1
Step 1
Cut the beef into thin strips and marinate in the cornstarch for 5 minutes. Then fry well in hot oil. Set aside.
2
Step 2
In the same pan, fry the garlic and ginger until translucent. Add the remaining ingredients, without the cornstarch, and bring to a boil, stirring.
3
Step 3
Simmer briefly, then add the cornstarch mixed in the water. Stir well, add the meat and mix. Pour into a bowl and sprinkle with sesame seeds.
4
Step 4
Serve with white rice.
Notes
Quick and easy! More Recipes from Taiwan!
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