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30-Minute Mongolian Beef: A Quick and Flavorful Stir-Fry

Tender strips of sirloin steak stir-fried toperfection and coated in a savory-sweet Mongolian sauce with ginger, garlic,and scallions. This quick, gluten-free option is perfect for a delicious dinnerin just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian-Inspired
Servings 4
Calories 450 kcal

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.

Nutrition

Calories: 450kcal
Keyword Mongolian beef
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