Ttukdak Hyung's Mongolian Beef

• egg white : 60g
• vegetable oil : 50ml
• starch powder : 3 tablespoons
• beef : 300g
• minced garlic : 20g
• minced ginger : 8g
• water : 50ml
• soy sauce : 3 tablespoons
• corn syrup : 2 tablespoons
• sugar : 2 tablespoons
• oyster sauce : 1 tablespoon
• green onion
• sesame oil
• sesame seeds

Recipe 🍳

Cooking tips 💡

• Oyster sauce can be replaced with chicken stock.
• Fry the starch-coated beef in sufficiently hot oil to ensure a crisp exterior; this prevents the meat from becoming soggy when stir-fried in the sauce.

Recommended for 🙋

• ⭐Those who enjoy tender beef with a crispy exterior paired with a savory soy-based sauce.
• ⭐Home cooks eager to recreate the Mongolian Beef they love from Chinese restaurants.
• ⭐Diners seeking a special main course that highlights the harmonious blend of beef, aromatic garlic, ginger, and green onion.