I've got a weak spot for crispy meat in sticky sauce. This Mongolian Beef recipe was super easy and lends itself well to any game meat. I look forward to trying with dove... Its best to prepare all "Mise en Place" beforehand since cooking so hot/fast. Looks like a lot but cooking is done in couple minutes.
(Wish i could figure out how to place pics in order nowadays)
Marinade/velvet: Mix all together and let sit for at least 1 hour
- 1 pound of meat sliced thinly against grain
- 2 teaspoons oil
- 2 teaspoons of Shaoxing wine or Dry Sherry
- 1 teaspoon soy sauce
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
Prepare Sauce and set aside:
- 1/4 cup brown sugar
- 3/4 cup hot water (or beef broth)
- 1/4 cup soy sauce
- 1 teaspoon dark soy (not absolutely necessary)
Corn starch slurry
- 1 1/2 tablespoon cornstarch
- 2 tablespoon water
Veggies: Feel free to add anything you'd like. Snowpeas, blanched green beans, etc
- 1 teaspoon chopped ginger
- 3 cloves garlic
- 4 scallions (whites and green separated)
- dried chile de arbol (broken in half for spicier)
Dredge meat:
- Place 1/2 cup or so cornstarch and dredge marinated meat
Fry:
- Heat 2/3 cup oil until starts to smoke.
- Fry meat in batches and set aside
- Remove oil, leaving about tablespoon.
- Add ginger and chilis. Fry for 30 secs.
- Add garlic and whites of onions. Fry 30 secs.
- Add sauce mixture and simmer couple minutes before stirring in cornstarch slurry. Cook until sticky enough to coat spoon.
- Add crispy beef and scallions. Stir for another 30 seconds and remove from heat
Top with sesame seeds and enjoy!
(Wish i could figure out how to place pics in order nowadays)
Marinade/velvet: Mix all together and let sit for at least 1 hour
- 1 pound of meat sliced thinly against grain
- 2 teaspoons oil
- 2 teaspoons of Shaoxing wine or Dry Sherry
- 1 teaspoon soy sauce
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
Prepare Sauce and set aside:
- 1/4 cup brown sugar
- 3/4 cup hot water (or beef broth)
- 1/4 cup soy sauce
- 1 teaspoon dark soy (not absolutely necessary)
Corn starch slurry
- 1 1/2 tablespoon cornstarch
- 2 tablespoon water
Veggies: Feel free to add anything you'd like. Snowpeas, blanched green beans, etc
- 1 teaspoon chopped ginger
- 3 cloves garlic
- 4 scallions (whites and green separated)
- dried chile de arbol (broken in half for spicier)
Dredge meat:
- Place 1/2 cup or so cornstarch and dredge marinated meat
Fry:
- Heat 2/3 cup oil until starts to smoke.
- Fry meat in batches and set aside
- Remove oil, leaving about tablespoon.
- Add ginger and chilis. Fry for 30 secs.
- Add garlic and whites of onions. Fry 30 secs.
- Add sauce mixture and simmer couple minutes before stirring in cornstarch slurry. Cook until sticky enough to coat spoon.
- Add crispy beef and scallions. Stir for another 30 seconds and remove from heat
Top with sesame seeds and enjoy!
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