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30-Minute Mongolian Beef Recipe

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This 30-Minute Mongolian Beef recipe features tender sirloin steak slices coated in cornstarch, quickly pan-fried to perfection, and tossed in a savory-sweet sauce made with tamari, brown sugar, garlic, and ginger. Finished with green onions and a hint of spice from chili oil or red pepper flakes, this dish serves as a flavorful, quick, and satisfying meal perfect over rice, noodles, or wrapped in lettuce.

Ingredients

Beef

  • 1½ pound 1-inch thick sirloin steak
  • 1/3 cup cornstarch
  • ¼ cup canola oil
  • ¼ teaspoon salt

Sauce and Flavorings

  • 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

Instructions

  1. Slice and flatten the steak: Slice the sirloin steak into ¼-inch thick slices. Lay them flat, cover with plastic wrap, and use a meat pounder to tenderize and flatten the slices evenly.
  2. Coat steak with cornstarch: Place the sliced steak into a ziplock bag, add the cornstarch, and massage gently to ensure each piece is fully coated with cornstarch, which will create a crispy texture after frying.
  3. Heat oil in pan: Pour canola oil into a large frying pan and heat it over medium-high heat until hot but not smoking.
  4. Pan-fry the steak: Add the coated steak slices to the pan in a single layer. Cook for 30 seconds on each side, about 1 minute total, until the coating is crispy and beef is cooked through. Avoid overcrowding by cooking in batches. Remove cooked steak from the pan and sprinkle lightly with salt. Set aside.
  5. Sauté aromatics: In the same pan, add the grated ginger, minced garlic, and chili oil or red pepper flakes for a spicy kick. Sauté for 10-15 seconds until fragrant.
  6. Make the sauce: Stir in the tamari or soy sauce, water, and brown sugar. Bring the mixture to a rolling boil to dissolve the sugar and develop flavor.
  7. Combine steak and thicken sauce: Return the cooked steak to the pan and fold into the sauce. Cook for 20-30 seconds as the cornstarch coating on the steak thickens the sauce nicely.
  8. Finish with scallions: Turn off the heat and stir in the green parts of the scallions to add freshness and a mild onion flavor.
  9. Serve: Serve the Mongolian beef immediately over steamed white rice, rice noodles, or inside lettuce wraps for a lighter option.

Notes

  • For gluten-free option, use reduced sodium tamari instead of soy sauce.
  • Adjust chili oil or red pepper flakes to your preferred spice level or omit for a milder dish.
  • Do not overcrowd the pan when frying steak to ensure proper searing and crisping.
  • This recipe is best enjoyed fresh but can be refrigerated for up to 2 days in an airtight container.
  • Use sirloin or flank steak for best tenderness and flavor.

Find it online: https://cozyplatter.com/30-minute-mongolian-beef-recipe/