Mongolian Beef: An Ultra-Simple, Flavor-Packed Recipe (Ready in 30 Minutes!)

Craving a savory, quick meal even when you're not at your best? This Mongolian beef recipe warms the heart and fills the stomach in no time. Picture this: a busy weeknight, little time to cook, but a longing for a protein-packed comfort meal.

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Temps de préparation 15

Temps de cuisson 15

Catégorie Main Course

Cuisine Chinese

Portions 4 people

Calories 650 kcal

Ingrédients

Ingredients

600 –700g beef thinly sliced (flank, skirt, or sirloin)
1 onion sliced
4 –6 garlic cloves minced
20 g fresh ginger grated
6 –8 scallions sliced
Cooked rice
50 ml neutral oil

Marinade

15 ml Shaoxing wine or dry white wine
20 g cornstarch
2 g baking soda
30 ml soy sauce
Pepper to taste

Sauce

80 ml chicken broth
30 ml soy sauce
30 g cane sugar
15 ml toasted sesame oil
15 g cornstarch

Instructions

Prep: Slice beef against the grain. Chop veggies. Mix the marinade and sauce (dissolve cornstarch in cold broth first).
Marinate beef: Massage marinade into beef; let sit 15+ minutes.
Cook rice: Follow package instructions.
Sear beef: Heat oil in a wok over high heat. Cook beef 80% through; reserve.
Sauté aromatics: Cook garlic, ginger, then onions until soft.
Combine: Pour sauce into wok; boil. Add beef and juices. Cook until thickened. Stir in scallions (reserve some for garnish). Serve over rice.

Vidéo

Notes

Ingredient Subs

Shaoxing wine: Dry white wine or dry sherry.
Cane sugar: Brown sugar or honey.
Toasted sesame oil: Regular sesame oil + a few drops of toasted oil at the end.

Pro Tips

For extra-tender beef, marinate longer (up to a few hours).
Add cayenne or hot sauce for heat.
Toss in bell peppers, carrots, or mushrooms for extra veggies.

FAQ

Make ahead?

Yes! Prep sauce and marinate beef separately; refrigerate. Cook just before serving.

Freeze?

Cool completely, then store in an airtight container.Reheat?
Microwave or warm in a pan with a splash of broth if needed.

Mots clés Beef, Quick Recipe