Craving something savory, sweet, and slightly spicy? This 30-Minute Mongolian Beef recipe is the perfect answer! Tender strips of sirloin steak are coated in cornstarch and quickly stir-fried to perfection, then tossed in a delicious sauce made with tamari (or soy sauce), brown sugar, and garlic. Finished with fresh ginger and scallions, this dish brings bold flavors to your table in just 30 minutes. It’s ideal for a weeknight dinner when you want something fast yet incredibly satisfying.
Ingredients:
- 1½ pound sirloin steak (1-inch thick), sliced into thin strips
- ⅓ cup cornstarch
- ¼ cup canola oil
- ¼ teaspoon salt
- 1 tablespoon fresh grated ginger
- 4 tablespoons garlic, minced
- Crushed red pepper flakes or a drizzle of chili oil, adjusted to your preference.
- ⅓ cup reduced-sodium tamari (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:
1. Prepare the Steak:
- Slice the sirloin steak thinly against the grain into 1/4-inch strips. Toss the steak strips in cornstarch, making sure they are evenly coated. Let them sit for about 10 minutes while you prepare the sauce.
2. Make the Sauce:
- In a small bowl, whisk together the tamari (or soy sauce), water, and brown sugar until the sugar dissolves. Set aside.
3. Cook the Beef:
- Heat the canola oil in a large skillet or wok over medium-high heat.
- Working in batches if necessary, fry the coated beef strips in the hot oil for about 2-3 minutes on each side, or until browned and crispy. Remove the cooked beef from the skillet and drain on a paper towel-lined plate.
4. Create the Sauce in the Same Pan:
- Discard excess oil, leaving about 1 tablespoon in the skillet.
- Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds, or until fragrant.
- Add red pepper flakes or a dash of chili oil for heat, if desired.
- Let the sauce simmer for 2-3 minutes, until it thickens slightly.
5. Combine Beef and Sauce:
- Return the crispy beef strips to the skillet and toss to coat them in the sauce.
- Add the scallions and cook for an additional 1-2 minutes, until the scallions soften slightly and the beef is thoroughly coated with the sauce.
6. Serve:
- Serve the Mongolian beef hot over steamed rice or noodles, garnished with additional scallions or red pepper flakes for extra heat.
Conclusion:
This 30-Minute Mongolian Beef recipe offers a perfect balance of sweetness and savory flavors with a hint of spice. The crispy beef is coated in a rich tamari or soy sauce-based glaze, making it a flavorful and satisfying dish that’s quick enough for a weeknight dinner. Paired with rice or noodles, this dish is sure to become a family favorite.
30-Minute Mongolian Beef: A Quick and Flavorful Stir-Fry
Ingredients
- 1½ pound sirloin steak 1-inch thick, sliced into thin strips
- ⅓ cup cornstarch
- ¼ cup canola oil
- ¼ teaspoon salt
- 1 tablespoon fresh grated ginger
- 4 tablespoons garlic minced
- Crushed red pepper flakes or a drizzle of chili oil adjusted to your preference.
- ⅓ cup reduced-sodium tamari 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
Prepare the Steak:
- Slice the sirloin steak thinly against the grain into 1/4-inch strips. Toss the steak strips in cornstarch, making sure they are evenly coated. Let them sit for about 10 minutes while you prepare the sauce.
Make the Sauce:
- In a small bowl, whisk together the tamari (or soy sauce), water, and brown sugar until the sugar dissolves. Set aside.
Cook the Beef:
- Heat the canola oil in a large skillet or wok over medium-high heat.
- Working in batches if necessary, fry the coated beef strips in the hot oil for about 2-3 minutes on each side, or until browned and crispy. Remove the cooked beef from the skillet and drain on a paper towel-lined plate.
Create the Sauce in the Same Pan:
- Discard excess oil, leaving about 1 tablespoon in the skillet.
- Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds, or until fragrant.
- Add red pepper flakes or a dash of chili oil for heat, if desired.
- Let the sauce simmer for 2-3 minutes, until it thickens slightly.
Combine Beef and Sauce:
- Return the crispy beef strips to the skillet and toss to coat them in the sauce.
- Add the scallions and cook for an additional 1-2 minutes, until the scallions soften slightly and the beef is thoroughly coated with the sauce.
Serve:
- Serve the Mongolian beef hot over steamed rice or noodles, garnished with additional scallions or red pepper flakes for extra heat.