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Sticky Garlic Mongolian Steak Bites

30 min4 servingsEasy5 / 5

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Sticky Garlic Mongolian Steak Bites
High-protein, wok-seared lean beef cubes tossed in a bold, sticky ginger-garlic glaze. Designed for maximum protein density and flavor without the need for fillers.
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Shared by a CookEase Chef

Recipe Details

Prep10m
Cook20m
Total30m
Servings: 4
Difficulty: Easy
Rating: 5 / 5
Per serving: 1/4 of total batch
485
Calories
49.6g
Protein
14.6g
Carbs
24.6g
Fat

Estimated from the ingredients. Check the packaging for exact numbers.

Tags:
High-ProteinStir-fryBeefGluten-Free-Optional
MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

Ingredients

Main

  • 2lbSirloin Steak(trimmed of all visible fat and cut into 1-inch cubes)
  • 3tbspCornstarch(divided: 2 tbsp for coating beef, 1 tbsp for sauce)

Sauce

  • ΒΌcupSoy Sauce(low-sodium preferred)
  • 2tbspGinger(freshly grated)
  • 4cloveGarlic(minced finely)
  • 1tbspBrown sugar(packed)
  • 4wholeDried Red Chilies(left whole for infusion)

Garnish

  • 1bunchScallions(julienned for garnish)
  • 1tbspSesame seeds(toasted)

Instructions

Preparation

  1. 1 In a small bowl, whisk together soy sauce, grated ginger, minced garlic, brown sugar, and 1 tablespoon of cornstarch. Set aside.
  2. 2 Toss the cubed beef in a bowl with 2 tablespoons of cornstarch until lightly and evenly coated.

Cooking

  1. 1 Heat a large wok or skillet over high heat with a thin layer of neutral oil. Once smoking, add the beef in a single layer (work in batches if necessary) to avoid overcrowding.
  2. 2 Sear the beef undisturbed for 2-3 minutes to develop a dark, crispy crust on one side, then flip and cook for another 1-2 minutes.
  3. 3 Add the dried red chilies to the pan, then pour the sauce mixture over the beef.
  4. 4 Toss rapidly for 60 seconds as the sauce bubbles and glazes the beef cubes into a sticky consistency.
  5. 5 Remove from heat immediately and serve hot.
  6. 6 Optional: garnish with scallion ribbons and toasted sesame seeds.
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Chef's Notes & Tips

Tip 1 of 3

Pat the beef cubes extremely dry with paper towels before tossing in cornstarch; moisture is the enemy of the 'hard sear' required for crisp edges.

Tip 2 of 3

Use a screaming hot cast iron or carbon steel skillet to ensure the beef sears rather than steams.

Tip 3 of 3

If you want even more heat, crush the dried red chilies directly into the hot oil before adding the beef to infuse the oil.

Sticky Garlic Mongolian Steak Bites | CookEase