Boeuf mongol - Recette ultra simple et délicieuse
Boeuf mongol - Recette ultra simple et délicieuse 👌 is a easy American Chinese recipe that serves 4. 375 calories per serving. Recipe by LE RIZ JAUNE on YouTube.
Prep: 15 min | Cook: 7 min | Total: 32 min
Cost: $7.89 total, $1.97 per serving
Ingredients
- 500 g Flank Steak (trimmed, frozen slightly for easier slicing)
- 5 tbsp Soy Sauce (regular light soy sauce)
- 1 tbsp Shaoxing Wine (Chinese cooking wine)
- 1 clove Garlic (large, minced)
- 1 tbsp Fresh Ginger (peeled and diced fine (brunoise))
- 3 stalks Scallions (white and green parts, cut into 3 cm pieces)
- 2 Dried Red Chilies (whole, sliced lengthwise)
- 2 tbsp Brown Sugar (packed)
- 2 tbsp Cornstarch (or potato starch, for marinating)
- 0.5 tsp Cornstarch (for slurry to thicken sauce)
- 6 tbsp Water (room temperature)
- 1 tbsp Sesame Oil (to finish, toasted flavor)
- 8 tbsp Vegetable Oil (high smoke‑point oil for searing)
- 1 pinch Black Pepper (freshly ground)
Instructions
Slice the Beef
Freeze the flank steak for about 15 minutes, then slice across the grain into very thin strips about 2 mm thick.
Time: PT5M
Marinate the Beef
Place the sliced beef in a mixing bowl, add 1 tbsp soy sauce, 1 tbsp Shaoxing wine and 2 tbsp cornstarch. Toss until evenly coated and let rest.
Time: PT2M
Prepare Aromatics
Mince the garlic clove, dice the ginger into a brunoise, slice the dried chilies, and cut the scallion stalks into 3 cm pieces.
Time: PT5M
Make the Sauce
In a small bowl whisk together 4 tbsp soy sauce, 2 tbsp brown sugar, a pinch of black pepper and 6 tbsp water until the sugar dissolves.
Time: PT2M
Heat Oil for Searing
Add 6‑7 tbsp vegetable oil to the wok and heat over medium (about 350°F) until shimmering.
Time: PT1M
Temperature: 350°F
Sear the Beef
Working in batches, add the beef strips to the hot oil. Cook 40‑50 seconds per side until lightly browned but still pink inside.
Time: PT3M
Temperature: Medium
Drain the Beef
Using a strainer or slotted spoon, transfer the seared beef to a plate to drain excess oil.
Time: PT1M
Sauté Aromatics
Remove most of the oil, leaving about 1 tbsp. Add 1 tbsp fresh oil, then stir‑fry the garlic, ginger and dried chilies for about 30 seconds until fragrant.
Time: PT30S
Temperature: Medium
Add Sauce and Reduce
Pour the prepared sauce into the wok, bring to a boil and let it simmer for 1 minute.
Time: PT1M
Temperature: Medium
Thicken the Sauce
Mix 0.5 tsp cornstarch with a splash of water to form a slurry, then stir it into the boiling sauce until it thickens.
Time: PT30S
Temperature: Medium
Finish the Dish
Stir in 1 tbsp sesame oil, return the beef and scallion pieces to the wok, and toss everything together for about 30 seconds until heated through and glossy.
Time: PT30S
Temperature: Medium
Serve
Plate the Mongolian Beef over steamed jasmine rice and enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 375
- Protein
- 25 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑free if tamari is used, Dairy‑free, Nut‑free
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Flank Steak: Sirloin tip, Skirt steak
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of Shaoxing Wine: Dry sherry, Mirin (less intense)
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger (use less), Ginger paste
- Instead of Scallions: Leeks, Green onions
- Instead of Dried Red Chilies: Red pepper flakes, Fresh jalapeño (adjust heat)
- Instead of Brown Sugar: White sugar, Honey (use less)
- Instead of Cornstarch: All‑purpose flour (less crisp), Tapioca starch
- Instead of Cornstarch: Arrowroot powder, Flour slurry
- Instead of Sesame Oil: Peanut oil (less aromatic), Vegetable oil (omit flavor)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Black Pepper: White pepper
Equipment Needed
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Small Bowl
- Measuring Spoons
- Wok or Large Skillet
- Spatula or Wooden Spoon
- Strainer or Slotted Spoon
- Plate for Draining
Critical Steps — Do Not Skip
- Slice the beef across the grain into very thin strips.
- Sear the beef quickly over high heat to retain tenderness.
- Thicken the sauce with a cornstarch slurry to achieve the glossy coating.
- Finish with sesame oil and a brief toss to preserve beef texture.
Chef Tips from the Video
- Freeze the beef for 15 minutes before slicing; it makes ultra‑thin cuts much easier.
- Use a high smoke‑point oil like vegetable or canola for the initial sear, then finish with toasted sesame oil for flavor.
- Add the scallion pieces at the very end to keep them crisp and vibrant.
Troubleshooting
Beef is tough or chewy.
Make sure the meat is sliced thinly across the grain and kept slightly frozen before cutting. Do not over‑cook; sear only until lightly browned.
Sauce is too thin.
Add a little more cornstarch slurry (1 tsp cornstarch mixed with water) and simmer until the desired thickness is reached.
Excess oil in the final dish.
Drain the seared beef well and remove most of the oil before adding the aromatics. Use a paper towel‑lined plate to absorb residual oil.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture of the beef may become soggy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the sliced beef up to 2 hours in the refrigerator.
- Prepare the sauce and cornstarch slurry ahead; keep refrigerated and bring to room temperature before cooking.
- Reheat leftovers gently in a skillet with a splash of water to avoid over‑cooking the beef.
Frequently Asked Questions
What is the cultural significance and origin story of Mongolian Beef in American Chinese cuisine?
Mongolian Beef is a staple of American Chinese restaurant menus that originated from the Mongolian Barbecue concept created in Taiwan in the 1950s. It was adapted by Chinese‑American chefs to a quick stir‑fry using thin beef, soy‑based sauce and bold aromatics, becoming a beloved comfort dish in the United States.
How does the traditional Mongolian Barbecue concept differ from the Mongolian Beef recipe shown on the YouTube channel LE RIZ JAUNE?
Traditional Mongolian Barbecue involves diners selecting raw ingredients that are cooked on a large, circular grill by the chef, often with a custom sauce blend. The LE RIZ JAUNE version simplifies this to a home‑cooked stir‑fry, using pre‑sliced flank steak and a fixed sauce ratio for speed and consistency.
What regional variations of Mongolian Beef exist within Chinese‑American cuisine?
Some chefs add hoisin or oyster sauce for extra sweetness, others increase the heat with fresh chilies or Szechuan peppercorns. In the West Coast, a common variation includes broccoli or bell peppers, while the Midwest version often stays true to the simple soy‑brown‑sugar glaze.
What occasions or celebrations is Mongolian Beef traditionally associated with in Chinese‑American culture?
Mongolian Beef is not tied to a specific holiday but is a popular dish for family gatherings, pot‑lucks, and casual dinner parties because it can be prepared quickly and pairs well with rice, making it a go‑to crowd‑pleaser.
What authentic traditional ingredients are used in Mongolian Beef and what are acceptable substitutes?
The authentic recipe calls for flank steak, light soy sauce, Shaoxing wine, brown sugar, garlic, ginger, dried red chilies, cornstarch, and toasted sesame oil. Substitutes include sirloin tip for beef, tamari for soy sauce (gluten‑free), dry sherry for Shaoxing wine, and honey for brown sugar.
What other American Chinese dishes pair well with Mongolian Beef?
Mongolian Beef pairs beautifully with steamed jasmine or fried rice, simple stir‑fried bok choy, egg drop soup, and a crisp cucumber salad dressed with rice vinegar and sesame oil.
What are the most common mistakes to avoid when making Mongolian Beef at home?
Common errors include slicing the beef against the grain, overcrowding the pan which steams rather than sears the meat, over‑cooking the beef, and adding too much oil which makes the sauce greasy. Follow the thin‑slice, high‑heat sear method and drain excess oil before finishing.
Why does the LE RIZ JAUNE recipe use a cornstarch slurry to thicken the sauce instead of reducing it longer?
The slurry quickly gives the sauce a glossy, velvety texture without over‑cooking the beef. Reducing the sauce for a long time can concentrate salt and make the beef dry, while a small amount of starch achieves the desired thickness in seconds.
Can I make Mongolian Beef ahead of time and how should I store it?
Yes, you can marinate the sliced beef and prepare the sauce up to 2 hours in advance, keeping them refrigerated separately. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet with a splash of water.
What does the YouTube channel LE RIZ JAUNE specialize in?
The YouTube channel LE RIZ JAUNE specializes in simple, home‑cooked Asian-inspired dishes, focusing on quick techniques, clear step‑by‑step instructions, and affordable ingredients for everyday cooks.
How does the cooking style of the YouTube channel LE RIZ JAUNE differ from other Asian cooking channels?
LE RIZ JAUNE emphasizes minimal equipment, concise preparation, and a relaxed presentation style, whereas many other Asian cooking channels often use elaborate setups, extensive ingredient lists, and longer cooking processes.
Last updated: August 24, 2026
