30-Minute Mongolian Beef Recipe
This quick and flavorful 30-Minute Mongolian Beef recipe features tender sirloin steak coated in cornstarch and stir-fried to perfection with a savory, sweet, and slightly spicy sauce made from tamari or soy sauce, ginger, garlic, and brown sugar. It’s perfect for a weeknight dinner served over rice, noodles, or wrapped in lettuce for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian, Chinese
- Diet: Gluten Free
Ingredients
Scale
Beef
- 1½ pound 1-inch thick sirloin steak
- 1/3 cup cornstarch
- ¼ teaspoon salt
Sauce and Seasoning
- 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
Garnish
- 8 stalks scallions, green parts only, cut into 2 inch pieces
Instructions
- Prepare the steak: Slice the sirloin steak into ¼-inch thick slices. Lay the slices flat, cover with plastic wrap, and use a meat pounder or rolling pin to gently flatten each piece for uniform thickness.
- Coat the beef: Place the sliced steak into a large Ziploc bag. Add the cornstarch and massage gently to fully coat each piece of meat evenly. This will help create a crispy texture and thicken the sauce later.
- Heat the oil: Pour the canola oil into a large frying pan or skillet and heat over medium-high heat until shimmering but not smoking.
- Cook the steak: Add the coated steak slices in a single layer to the hot pan. Cook for 30 seconds on each side (a total of 1 minute). Avoid overcrowding by cooking in batches if necessary. Remove cooked steak to a plate and immediately sprinkle with salt.
- Sauté aromatics: Add grated ginger, minced garlic, and red pepper flakes or chili oil (optional for spice) to the pan. Sauté for 10-15 seconds until fragrant.
- Make the sauce: Pour tamari or soy sauce, water, and brown sugar into the pan with the aromatics. Stir and bring to a rapid boil to dissolve the sugar and meld flavors.
- Combine and thicken: Return the cooked steak to the pan. Stir it in and cook for 20-30 seconds to allow the cornstarch coating on the beef to thicken the sauce and glaze the meat.
- Finish and garnish: Turn off the heat. Add chopped green onions and stir gently to combine well without bruising the scallions.
- Serve: Serve the Mongolian beef immediately over steamed white rice, rice noodles, or wrapped in lettuce leaves for a fresh presentation.
Notes
- You can substitute sirloin with flank or skirt steak, but slice against the grain for tenderness.
- Adjust the spice level by adding more or less red pepper flakes or chili oil.
- For gluten-free, use tamari sauce instead of soy sauce to avoid gluten.
- Do not overcrowd the pan when frying beef to ensure proper searing and avoid steaming.
- Leftover Mongolian beef can be stored in an airtight container in the fridge for up to 3 days.
Keywords: Mongolian beef, quick beef stir-fry, gluten-free Asian recipe, weeknight dinner, easy Chinese beef
Find it online: https://thedishspot.com/30-minute-mongolian-beef-recipe/
