Name: 30-Minute Mongolian Beef Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1½ pound 1-inch thick sirloin steak; 1/3 cup cornstarch; ¼ teaspoon salt; ¼ cup canola oil; 1 tablespoon fresh grated ginger; 4 tablespoon garlic, minced; Red pepper flakes or chili oil, to taste; 1/3 cup reduced sodium tamari sauce (for gluten-free) or soy sauce; ½ cup water; 1/3 cup brown sugar; 8 stalks scallions, green parts only, cut into 2 inch pieces

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Introduction

This 30-Minute Mongolian Beef recipe is a quick and flavorful way to enjoy a classic Asian-inspired dish at home. Tender strips of sirloin are coated in cornstarch, seared to perfection, and tossed in a sweet-savory sauce with ginger, garlic, and scallions. It’s a perfect weeknight dinner that pairs beautifully with rice or noodles.

The image shows a white bowl filled with fluffy white rice as the bottom layer, topped with glossy dark brown pieces of glazed meat covered in sauce. Scattered on top and mixed with the meat are small bright green chopped green onions, adding a fresh contrast. At the side of the bowl, a pair of white chopsticks with blue detail rests partly on the dish. The bowl sits on a white marbled texture surface with a gray striped cloth beneath part of it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds 1-inch thick sirloin steak
⅓ cup cornstarch
¼ cup canola oil
¼ teaspoon salt
1 tablespoon fresh grated ginger
4 tablespoons garlic, minced
Red pepper flakes or chili oil (optional, for spice)
⅓ cup reduced sodium tamari sauce (for gluten-free) or soy sauce
½ cup water
⅓ cup brown sugar
8 stalks scallions, green parts only, cut into 2-inch pieces

Instructions

Step 1: Slice the steak into ¼-inch thick strips. Lay the slices flat, cover with plastic wrap, and gently pound the meat with a meat pounder to thin slightly.
Step 2: Place the sliced steak into a ziplock bag and add the cornstarch. Massage the bag to coat all pieces evenly with cornstarch.
Step 3: Heat canola oil in a large frying pan over medium-high heat until shimmering.
Step 4: Add the steak to the pan in a single layer, cooking for 30 seconds per side (about 1 minute total). Cook in batches to avoid overcrowding. Remove cooked steak to a plate and sprinkle with salt.
Step 5: In the same pan, add grated ginger, minced garlic, and red pepper flakes or chili oil if using. Sauté for 10-15 seconds until fragrant.
Step 6: Stir in tamari or soy sauce, water, and brown sugar. Bring the sauce to a boil.
Step 7: Return the cooked steak to the pan and stir to coat in the sauce. Let the sauce thicken for 20-30 seconds; the cornstarch on the steak will help thicken it.
Step 8: Turn off the heat, add the scallions, and stir to combine.
Step 9: Serve immediately over white rice, rice noodles, or inside lettuce wraps for a lighter option.

Tips & Variations

For extra tenderness, marinate the steak strips in a little soy sauce and minced garlic for 15 minutes before coating with cornstarch.
Use tamari sauce for a gluten-free option or traditional soy sauce for a deeper flavor.
Add bell peppers or snap peas to the sauce for added vegetables and color.
Adjust the heat by increasing or omitting red pepper flakes or chili oil according to your taste.

Storage

Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. The sauce may thicken upon refrigeration; add a splash of water when reheating to loosen it if needed.

How to Serve

The image shows a black frying pan filled with cooked, thin slices of brown meat coated in a shiny, dark sauce. Bright green pieces of scallion are scattered evenly over the meat, adding contrast. The pan is placed on a white marbled surface with a gray and white striped cloth partially visible on the side. The meat looks juicy and caramelized with a slight crisp on some edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak or skirt steak works well in this recipe because they are thin and cook quickly, but sirloin is preferred for its tenderness and flavor.

Is this recipe gluten-free?

It can be, by using tamari sauce instead of soy sauce, which contains wheat. Make sure the other ingredients you use are also gluten-free.