Best Sticky Meat Recipes

SWEET AND STICKY CRISPY BEEF

Steps:

• Slice the steak into 1 cm wide strips and place it in a bowl. (If your steak is more than 1 cm thick, cut the strips in half again length-wise)
• In a food processor, blitz the onion, garlic, and ginger until it is a paste. (If you do not have a food processor, you can grate them or chop it very finely by hand, just make sure the ginger bits are very tiny)
• Add the marinade and 1 tablespoon of soy sauce to the beef and mix well and marinate it in the fridge for 1 hour (or 20-30 minutes at room temperature)
• After the beef has marinated, dust 1/2 cup of potato starch (or corn starch) on the beef and use your fingers to loosely coat the beef with it. Let it sit for 10 minutes
• While you are waiting for the meat to marinate, heat up a heavy bottom pot (or wok) and set the stove to medium heat. Add at least 1 inch of oil to the pot and wait for it to get hot. (It should reach a temperature of 375F). I like to poke a wooden chopstick, or the handle of a wooden spoon into the oil and wait for it to bubble. Once it bubbles, the oil is hot enough.
• Once the beef has marinated for 10 minutes, dust the other 1/2 cup of potato starch (or corn starch) on the beef again to lightly re-coat the beef and lightly dust off any excess starch. Deep fry it immediately.
• Using your fingers separate the beef if they are clumped together and deep fry it in the oil in small batches (make sure the oil is hot but not smoking - to test if the oil is hot enough, add 1 small piece of beef first and see if it instantly sizzles)
• Deep fry the beef for 1-2 minutes, and remove it from the pot onto a plate with parchment paper or newspaper.
• Once all the beef has been cooked once (first fry), add all of it back in for the second deep fry for 1 more minute.
• Remove all the oil from the pot and set it back on the stove on medium low heat
• Add in all the sauce ingredients, except the corn starch slurry ingredients.
• Stir until everything is combined well and wait until it comes to a low rolling boil
• In a small bowl, combine the corn starch and cold water to make a corn starch slurry and add it into the sauce and keep stirring until the sauce has thickened. Turn off the heat.
• Add in the crispy beef and coat it with the sauce
• Serve immediately! Goes amazing with plain rice. :)

CRISPY STICKY MONGOLIAN BEEF

Steps:

• Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
• Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
• Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
• Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
• Discard the oil, leaving behind about 1 tablespoon in the wok.
• Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
• Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
• Add the beef and scallions, toss to coat and cook for a further 30 seconds.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

STICKY MEAT

Steps:

• Cut the round steak into 3-inch cubes.
• Heat suet and butter in a large deep skillet or Dutch oven.
• Add chopped onions and cook until tender and browned.
• Remove from skillet and set aside.
• Put meat into hot skillet and brown thoroughly on all sides.
• Be sure not to turn the meat until it sticks to the skillet.
• Return the onion to skillet; sprinkle with salt.
• Add only enough boiling water to almost cover the meat.
• Cover and bring to boiling; immediately reduce heat and simmer 1 hour or until meat is very tender.
• Remove meat to a hot platter.
• Make gravy by thickening the pan liquid with a mixture of flour and water.
• Add seasoning if needed.
• Pour gravy over meat.