Crispy Sticky Mongolian BeefNagi Made Easy in Your Pressure Cooker
This crispy sticky Mongolian beef is pressure cooker fast and packed with bold, savory-sweet flavors. You'll love the tender texture, the addictive sauce, and that irresistible crunch with every bite!
Equipment
- 1 Mixing bowl for marinating and sauce prep
- 1 Wok or deep pan for frying and stir-frying
Ingredients
Main ingredients
- 8 oz Beef steak rump, scotch or flank, sliced thin
- 1 teaspoon Soy sauce
- 1 teaspoon Cornstarch
- 1 teaspoon Vegetable oil
- ¼ cup Water
- 2 tablespoon Soy sauce light or all purpose
- ¼ cup Chicken broth
- 1 ½ tablespoon Chinese cooking wine or dry sherry or more broth
- 3 tablespoon Brown sugar
- ¼ cup Cornstarch for coating beef
- ½ teaspoon Minced ginger
- 2 cloves Garlic crushed
- 2 Scallions cut diagonally
- ¼ - 1 ½ cups Vegetable oil for frying
- 2 teaspoon Cornstarch for slurry mix with water
Instructions
Instructions
- Toss beef slices with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon vegetable oil. Let marinate 10 minutes.
- Mix 2 teaspoon cornstarch with ¼ cup water to make a slurry. Set aside.
- In another bowl, combine 2 tablespoon soy sauce, ¼ cup chicken broth, 1.5 tablespoon Chinese cooking wine, and 3 tablespoon brown sugar to make the sauce.
- Heat oil in wok or deep pan over high heat. Fry beef slices in batches until crispy and golden. Drain on paper towels.
- Pour out excess oil, leaving 1 tablespoon in pan. Add the sauce mixture and bring to simmer.
- Add the cornstarch slurry and stir until sauce thickens and becomes glossy.
- Add crispy beef back to the pan and toss quickly in the sauce to coat.
- Serve immediately with steamed rice or noodles while hot.
Notes
Marinate beef overnight for more flavor. Use pre-sliced beef or pre-minced garlic/ginger to save time. Leftovers reheat best in a pan to revive crispiness.