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Bœuf mongol

Bœuf mongol

This Bœuf mongol recipe is a homemade crispy version, less sweet and more flavorful than restaurant ones.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 383 kcal

Equipment

  • Wok

Ingredients
  

For Marinading the Beef

  • 1 pound flank steak cut into 6 mm slices against the grain
  • 2 teaspoons neutral oil such as vegetable or canola oil
  • 2 teaspoons Shaoxing wine or dry sherry, optional
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • ¼ teaspoon baking soda

For the Sauce

  • ¼ cup brown sugar
  • ¾ cup hot water or low sodium chicken/beef broth
  • ¼ cup soy sauce
  • 1 teaspoon dark soy sauce optional

For Coating and Frying the Beef

  • ½ cup cornstarch
  • ⅔ cup neutral oil

For the Rest of the Dish

  • 1 teaspoon ginger chopped
  • 8 pieces dried red chili peppers optional
  • 3 cloves garlic finely chopped
  • 4 pieces scallions white and green parts separated, cut diagonally into 5 cm pieces
  • 1.5 tablespoons cornstarch mixed with 2 tablespoons/30 ml of water to form a paste

Instructions
 

Cooking Instructions

  • Mix the sliced beef with marinating ingredients (neutral oil, Shaoxing wine, light soy sauce, cornstarch, water, and baking soda). Let it marinate for 1 hour.
  • In a small bowl, mix the sauce. Dissolve the brown sugar in the hot water or broth, then mix in the light and dark soy sauces.
  • Coat the marinated beef slices with cornstarch until completely covered.
  • Heat 150 ml of neutral oil in a wok over high heat. Once the oil is hot, add the beef pieces evenly and sear for 1 minute on each side until crispy. Transfer to a plate.
  • Drain excess oil from the wok, leaving 1 tablespoon. Heat over medium-high heat. Add ginger and dried chilies, if using. After 15 seconds, add garlic and the white parts of the scallions. Stir for another 15 seconds, then add the prepared sauce.
  • Simmer the sauce for about 2 minutes, then slowly incorporate the diluted cornstarch mixture. Cook until the sauce thickens enough to coat the back of a spoon.
  • Add the beef and the green parts of the scallions, mixing well for 30 seconds until the scallions wilt slightly and the sauce coats the beef. Serve with steamed rice!

Notes

For a spicier dish, cut one or two dried chilies in half before adding them to the oil.

Nutrition

Serving: 1plateCalories: 383kcalCarbohydrates: 31gProtein: 26gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 68mgSodium: 960mgPotassium: 504mgFiber: 1gSugar: 14gVitamin A: 385IUVitamin C: 3mgCalcium: 53mgIron: 3mg
Keyword beef stir fry, Bœuf mongol, crispy beef, homemade recipes, mongolian beef, savory beef
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