Crispy Mongolian Beef (Less-Sweet Adaptation)

Method

1. In a medium bowl, toss the sliced steak with the marinade ingredients: 10 ml neutral oil, 10 ml Shaoxing wine (or mirin), 5 ml light soy sauce, 8 g cornflour, 15 ml water, and 1/4 tsp bicarbonate of soda. Mix thoroughly until the liquid is absorbed. Set aside to marinate for 1 hour. The beef should still look moist after resting; if it looks too dry, mix in an extra 15 ml of water before coating.

   1 hr

2. In a small bowl or measuring jug, dissolve the brown sugar in the 180 ml of hot water (or hot stock). Stir in the light soy sauce and dark soy sauce (if using). Set aside near the hob.

3. Just before cooking, spread the 65 g cornflour on a tray or shallow bowl. Dredge the marinated beef slices piece by piece until evenly and thoroughly dusted, shaking off any loose excess.

4. Pour the 160 ml neutral oil into your wok and heat over high heat. Right before the oil begins to smoke, lay the coated beef slices evenly into the wok (work in two batches if needed to avoid crowding). Sear untouched for 1 minute per side until a golden, crispy crust forms. Turn off the heat and transfer the beef to a clean plate.

   4 mins

5. Carefully drain the oil from the wok into a heatproof container to save for another use, leaving 15 ml of oil behind. Return the wok to medium-high heat. If making the spicy, aromatic version, add the minced ginger and dried red chillies first (break 1–2 chillies in half for extra heat) and stir-fry for 15 seconds until fragrant. Add the chopped garlic and the white parts of the spring onions (or sliced brown onion), along with the mushrooms and tenderstem broccoli if using. Stir-fry for 15 seconds, or 2–3 minutes if including the mushrooms and tenderstem broccoli, until crisp-tender.

   3 mins

6. Pour the premixed sauce directly into the wok and let it bubble and simmer for about 2 minutes. Mix the 12 g cornflour with the 30 ml cold water to make a slurry (or give it a quick re-stir if already mixed), then slowly drizzle it into the simmering sauce while stirring constantly. Cook until the sauce turns glossy and thick enough to coat the back of a spoon.

   3 mins

7. Add the crispy beef and the green parts of the spring onions into the wok. Toss vigorously for 30 seconds. The spring onions should just wilt, and almost no loose liquid should remain in the pan so the glossy sauce clings tightly to the crispy beef. (If the sauce still looks slightly thin, turn the heat up briefly and toss until reduced.) Plate immediately and serve hot over steamed rice.

   1 min