Mongolian Beef
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A quick, easy, and high-protein Mongolian Beef recipe, served with rice and packed with flavors.
00:20:00 total
Serves 4
medium
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Ingredients
- beef - 650 g (bavette, onglet, filet mignon, sirloin)
- Charousine wine or dry white wine - 15 ml
- corn starch - 35 g
- baking soda - 2 g
- soy sauce - 60 ml
- pepper - watch the video to see (to taste)
- chicken broth - 80 ml
- cane sugar or brown sugar - 30 g
- toasted sesame oil - 15 ml
- onion - watch the video to see
- garlic - 4 to 6 cloves
- ginger - 20 g
- green onions - 6 to 8 branches
- neutral oil - watch the video to see
- rice - watch the video to see (pre-washed unstortamed)
Instructions
- Prepare the Beef: Cut the beef into equal-sized pieces for even cooking.
- Marinate the Beef: Mix beef with wine, 20 g corn starch, baking soda, 30 ml soy sauce, and pepper. Let marinate for 15 minutes.
- Prepare the Sauce: Combine chicken broth, 30 ml soy sauce, sugar, sesame oil, and 15 g corn starch.
- Cook the Rice: Boil water, add rice, turn off the heat, cover, and wait 5 minutes.
- Cook the Beef: Cook beef with marinade in a hot wok with neutral oil until 80% done, about 3-5 minutes.
- Cook Garlic, Ginger, and Onions: In a little oil, cook garlic and ginger for 30 seconds, then add onions and cook for 2-3 minutes.
- Combine and Finish: Reactivate the cornstarch in the sauce, add to the wok with beef, cook until smooth. Finish with green onions and cook for 2 more minutes.
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