Mongolian Crispy Beef

Ingredient

• – 300 Gr of Beef (I Pake Has Dalam, Cut Lengthwise to the Size of a Pinkie)

Marinate

• – 1 tbsp sesame oil
• – 1 tbsp oyster sauce
• – 2 tbsp soy sauce
• – 1 tsp of pepper flakes
• – a pinch of salt
• – 2 tablespoons water + 1 tablespoon cornstarch

Upholstery

• – Adequate Tapioca Flour

Brown Sauce

• – 2 tbsp oyster sauce
• – 3 tbsp sweet soy sauce
• – 1 tbsp soy sauce
• – 2 tbsp sesame oil
• – 1 tsp palm sugar
• – 1/2 tsp mushroom stock
• – salt & pepper, to taste
• – 50 ml of water
• – 2 cloves of white bw, finely chopped
• – 1/2 bw bombay, sliced ​​lengthwise
• – 1 scallion, sliced ​​oblique
• – 2 curly red chilies, sliced ​​oblique (optional)

How to make

• - Mix the sliced ​​​​meat with the marinade seasoning. Keep in the fridge for at least 1 hour
• - Prepare tapioca flour, coat the meat one by one
• - Prepare enough oil, fry the meat until cooked & golden yellow. Lift drain
• – In another pan, add about 2 tablespoons of cooking oil, then add the white onion. Saute until fragrant, then add the bw bombay. Stir well
• - Add water and remaining spices, add fried meat. Stir well so that all parts of the meat are covered by the sauce. Correction taste. Add the onion and chili slices. Stir and cook for a while. Turn off the fire.

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