Boeuf mongol - Recette ultra simple et délicieuse 👌​

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Drain the Beef

   Using a strainer or slotted spoon, transfer the seared beef to a plate to drain excess oil.

   Time: PT1M

8. 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

9. 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

10. 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

11. 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

12. 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