30-Minute Mongolian Beef Recipe
Introduction
This 30-Minute Mongolian Beef recipe is a quick and flavorful dish perfect for busy weeknights. Tender sirloin steak is coated in cornstarch, seared to perfection, then tossed in a savory, sweet sauce with fresh ginger, garlic, and scallions. Serve it over rice or noodles for an easy, satisfying meal.
Ingredients
- 1½ pounds 1-inch thick sirloin steak
- 1/3 cup cornstarch
- 1/4 cup canola oil
- 1/4 teaspoon salt
- 1 tablespoon fresh grated ginger
- 4 tablespoons garlic, minced
- Red pepper flakes or chili oil, to taste
- 1/3 cup reduced sodium tamari sauce (for gluten-free) or soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 8 stalks scallions, green parts only, cut into 2-inch pieces
Instructions
- Step 1: Slice the sirloin steak into 1/4-inch thick pieces. Lay the slices flat, cover with plastic wrap, and gently pound to even thickness using a meat pounder or rolling pin.
- Step 2: Place the steak slices into a zip-top bag and add the cornstarch. Seal the bag and massage to fully coat each piece with cornstarch.
- Step 3: Heat the canola oil in a large frying pan over medium-high heat until shimmering.
- Step 4: Add the steak slices in a single layer to the pan without overcrowding. Cook each side for 30 seconds, about 1 minute total, until lightly browned. Remove cooked steak and set aside on a plate. 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 mixture to a boil.
- Step 7: Return the cooked steak to the pan and let the sauce thicken for 20-30 seconds. The cornstarch coating on the steak will help thicken the sauce.
- Step 8: Turn off the heat, add the scallion pieces, and stir to combine.
- Step 9: Serve the Mongolian beef hot over white rice, rice noodles, or wrapped in lettuce leaves for a fresh twist.
Tips & Variations
- Use tamari sauce for a gluten-free version, or substitute with regular soy sauce if preferred.
- Add more chili oil or red pepper flakes for extra heat to suit your taste.
- Try adding sliced bell peppers or snap peas for added crunch and color.
- For a leaner cut, substitute sirloin with flank or skirt steak.
Storage
Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. To prevent the sauce from becoming too thick when reheating, stir in a splash of water if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of beef for this recipe?
Yes, flank or skirt steak also work well as they cook quickly and absorb the sauce flavors nicely.
How can I make this dish spicier?
Add more red pepper flakes or drizzle chili oil into the pan when cooking the garlic and ginger. You can adjust the spice level to your preference.
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30-Minute Mongolian Beef Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This 30-Minute Mongolian Beef recipe offers a quick and flavorful stir-fried dish featuring tender sirloin steak coated in a savory-sweet sauce made with ginger, garlic, tamari, and brown sugar. Perfect for a weeknight dinner, this recipe delivers authentic Asian-inspired taste with a gluten-free twist by using tamari sauce. Serve it over steamed rice, rice noodles, or in fresh lettuce wraps for a satisfying meal.
Ingredients
Beef and Coating
- 1½ pound 1-inch thick sirloin steak
- 1/3 cup cornstarch
- ¼ teaspoon salt
- ¼ cup canola oil
Sauce and Seasoning
- 1 tablespoon fresh grated ginger
- 4 tablespoon garlic, minced
- Red pepper flakes or chili oil, to taste (optional)
- 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
Instructions
- Prepare the Steak: Slice the sirloin steak into ¼-inch thick slices. Lay the slices flat, cover with plastic wrap, and gently pound using a meat pounder to tenderize and flatten.
- Coat the Meat: Place the flattened steak pieces into a Ziploc bag, add the cornstarch, and massage them together until each piece is fully coated to help thicken the sauce later and create a slight crisp on frying.
- Heat the Oil: Pour canola oil into a large frying pan and heat over medium-high heat until hot but not smoking.
- Cook the Steak: Add the cornstarch-coated steak slices to the pan in a single layer. Fry each side for about 30 seconds (1 minute total) until browned but not fully cooked through. Work in batches to avoid overcrowding. Remove cooked steak pieces and place on a plate, then sprinkle lightly with salt.
- Sauté Aromatics: In the same pan, add grated ginger, minced garlic, and red pepper flakes or chili oil if you want extra heat. Sauté for 10-15 seconds until fragrant, being careful not to burn.
- Add Sauce Ingredients: Stir in the tamari sauce (or soy sauce), water, and brown sugar into the pan. Bring the mixture to a boil to dissolve the sugar and combine the flavors.
- Finish Cooking the Steak: Return the steak slices back to the pan and fold them into the sauce. Let the sauce thicken for 20-30 seconds; the cornstarch coating on the steak will help thicken it to a glossy consistency.
- Add Green Onions and Combine: Turn off the heat and stir in the chopped green parts of the scallions, ensuring everything is evenly mixed.
- Serve: Serve the Mongolian Beef immediately over steamed white rice, rice noodles, or wrapped in lettuce leaves for a fresh contrast.
Notes
- To keep the beef tender, avoid overcooking during frying—just brown it quickly.
- Use reduced sodium tamari for a gluten-free and lower-sodium option compared to regular soy sauce.
- Adjust the heat by adding more or less chili oil or red pepper flakes.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- For a lower-fat version, you can reduce the oil amount or use a non-stick pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian, Chinese
Keywords: Mongolian Beef, Gluten-Free Mongolian Beef, Quick Asian Beef Stir-Fry, 30-Minute Dinner, Stir-Fry Beef Recipe
