If you’re craving a savory, restaurant-style dish that’s easy to make at home, look no further than this 30-Minute Mongolian Beef recipe! It’s a quick, flavor-packed dinner featuring tender beef coated in a sweet and spicy sauce, perfect for serving over rice or noodles. This homemade version is a healthier, gluten-free take on a takeout classic that’s ready in just half an hour, making it ideal for busy weeknights or impromptu gatherings.
Ingredients
- 1 ½ pound sirloin steak, sliced into ¼-inch thick pieces
- ⅓ cup cornstarch for coating
- ¼ cup canola oil
- ¼ teaspoon salt to taste
- 1 tablespoon fresh grated ginger for added zest
- 4 tablespoons minced garlic for depth of flavor
- Red pepper flakes or chili oil (optional) for a spicy kick
- ⅓ cup reduced-sodium tamari sauce (or soy sauce for a non-gluten-free version)
- ½ cup water
- ⅓ cup brown sugar for a touch of sweetness
- 8 scallions (green parts only), cut into 2-inch pieces for garnish
Instructions
1. Prep and Coat the Steak
Begin by slicing the sirloin steak into thin, ¼-inch pieces. Lay the slices flat, cover with plastic wrap, and pound them to tenderize. Place the steak slices in a zip-top bag with the cornstarch, and massage the bag to ensure each piece is evenly coated.
2. Sear the Steak
In a large frying pan, heat the canola oil over medium-high heat. Add the steak in batches to avoid overcrowding, and cook each piece for about 30 seconds per side. Once each piece is golden, remove it from the pan and sprinkle with salt. This step seals in the juices and creates a crispy exterior.
3. Sauté Aromatics
To the same pan, add the grated ginger, minced garlic, and chili oil or red pepper flakes if you prefer extra heat. Sauté for just 10-15 seconds, releasing the aroma and adding depth to the dish.
4. Make the Mongolian Sauce
Pour in the tamari (or soy sauce), water, and brown sugar, stirring well. Allow this mixture to come to a boil; this reduces the sauce slightly and enhances the flavors.
5. Combine and Thicken
Return the steak to the pan, folding it into the sauce. Let it cook for another 20-30 seconds, allowing the cornstarch coating to thicken the sauce to a glossy, luscious consistency.
6. Finish with Scallions
Turn off the heat, then add the green onions, stirring just enough to combine. This final touch adds freshness and a pop of color to the dish.
Serving and Storage Tips
Serving Tips
For the best experience, serve Mongolian beef hot over a bed of freshly steamed white rice or rice noodles to soak up the delicious sauce. For a lower-carb option, try serving the beef in crisp lettuce wraps or alongside sautéed vegetables such as bell peppers, broccoli, or snap peas. Garnish with extra scallions, sesame seeds, or red pepper flakes for added flavor and color.
Storage Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat until warmed through to retain the best texture.
- Freezing: This dish can be frozen for up to 3 months. Allow the beef to cool completely before transferring it to a freezer-safe container or zip-top bag. Thaw in the refrigerator overnight and reheat in a pan until hot.
Reheating Tips
For optimal flavor, reheat Mongolian beef on the stove over medium heat. Add a splash of water or beef broth to loosen the sauce, stirring until heated through. Avoid microwaving if possible, as it may alter the sauce texture and toughen the beef.
These tips ensure you can enjoy this delicious meal fresh or as leftovers, with minimal flavor or texture loss!
Variations
1. Spicy Mongolian Beef
Add extra heat by incorporating 1-2 teaspoons of Sriracha or chili paste to the sauce. For even more spice, sprinkle in additional red pepper flakes or use spicy chili oil in place of canola oil when cooking.
2. Mongolian Beef with Vegetables
Mix in colorful vegetables for a nutrient boost. Broccoli florets, bell peppers, snow peas, or sliced carrots pair well with the flavors. Sauté the vegetables in the pan after cooking the beef, then return the beef and sauce to the pan to coat everything in the rich Mongolian sauce.
3. Mongolian Beef with Rice Noodles
Instead of serving over rice, serve the beef with rice noodles for an extra twist. Prepare rice noodles according to package instructions and toss them with the Mongolian beef and sauce just before serving for a comforting, noodle-based version.
4. Mongolian Beef Lettuce Wraps
For a low-carb version, serve the Mongolian beef in crisp lettuce cups. Romaine, iceberg, or butter lettuce are ideal for holding the filling, offering a fresh and light alternative.
5. Mongolian Beef with Cashews or Peanuts
Add a nutty crunch by sprinkling cashews or peanuts on top just before serving. This adds a delicious texture contrast and a rich, slightly sweet flavor that complements the beef.
6. Gluten-Free Mongolian Beef
To make this recipe gluten-free, stick with tamari sauce instead of soy sauce, and ensure all ingredients are gluten-free certified. Tamari provides the same savory flavor, making it an easy swap.
7. Mongolian Beef Stir-Fry with Zucchini Noodles
Swap the rice or noodles for zucchini noodles (zoodles) to create a healthier, low-carb dish. Sauté the zoodles quickly in the pan before combining with the beef, then coat everything with the sauce.
8. Honey Garlic Mongolian Beef
Add a touch of honey (about 1-2 tablespoons) to the sauce along with the brown sugar for a sweeter, richer flavor. The honey pairs well with the garlic, giving the sauce a unique sweet-savory profile.
Each of these variations adds a new layer of flavor or texture, making this 30-Minute Mongolian Beef customizable to suit a variety of tastes and dietary needs.
FAQs
1. Can I use a different type of meat instead of sirloin steak?
Yes, you can substitute sirloin steak with flank steak, tenderloin, or even thinly sliced chicken breast for a similar result. Just be sure to adjust the cooking time as needed, as different meats may cook faster or slower.
2. Can I make this recipe gluten-free?
Absolutely! Use tamari sauce instead of soy sauce to keep the recipe gluten-free. Tamari provides the same savory flavor and works well as a 1:1 substitute.
3. How can I add extra spice to the dish?
For more heat, add extra red pepper flakes, chili paste, or a dash of Sriracha. Adjust the amount based on your spice preference. You can also use spicy chili oil in place of regular oil for an added kick.
4. What side dishes go well with Mongolian beef?
Mongolian beef is commonly served with white rice, brown rice, or fried rice. It also pairs well with steamed broccoli, rice noodles, or in lettuce wraps for a low-carb option.
5. Can I add vegetables to this dish?
Yes, adding vegetables is a great idea! Broccoli, bell peppers, snow peas, and sliced carrots all work well. Sauté them in the pan after cooking the beef, then combine everything for a veggie-packed meal.
6. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a bit of water if needed to loosen the sauce.
7. Can I freeze Mongolian beef?
Yes, Mongolian beef can be frozen. Place cooled leftovers in an airtight container or freezer bag and store for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop.
8. What can I use instead of brown sugar?
If you’re looking for a substitute, you can use honey, maple syrup, or coconut sugar. Keep in mind that these substitutes may slightly change the flavor, so adjust to taste.
9. How do I prevent the beef from becoming tough?
Thinly slice the steak against the grain, and avoid overcooking. Sirloin cooks quickly, so aim for just 30 seconds per side, and cook in batches to avoid overcrowding the pan.
10. Can I make this dish in advance?
Yes, you can prep parts of this dish ahead of time. Slice and marinate the beef with cornstarch, then store in the fridge for up to 24 hours. You can also prepare the sauce in advance, then cook everything together just before serving for the best results.
With this easy and quick recipe, you can enjoy the rich flavors of Mongolian beef without the takeout wait! This dish delivers savory-sweet notes, a hint of spice, and tender steak in every bite. Ideal for family dinners, meal prep, or a quick weeknight indulgence, this 30-Minute Mongolian Beef is sure to become a favorite. Try it today and savor the simplicity and satisfaction of making this popular dish right at home!
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30-Minute Mongolian Beef
Description
If you’re craving a savory, restaurant-style dish that’s easy to make at home, look no further than this 30-Minute Mongolian Beef recipe! It’s a quick, flavor-packed dinner featuring tender beef coated in a sweet and spicy sauce, perfect for serving over rice or noodles. This homemade version is a healthier, gluten-free take on a takeout classic that’s ready in just half an hour, making it ideal for busy weeknights or impromptu gatherings.
Ingredients
- 1 ½ pound sirloin steak, sliced into ¼-inch thick pieces
- ⅓ cup cornstarch for coating
- ¼ cup canola oil
- ¼ teaspoon salt to taste
- 1 tablespoon fresh grated ginger for added zest
- 4 tablespoons minced garlic for depth of flavor
- Red pepper flakes or chili oil (optional) for a spicy kick
- ⅓ cup reduced-sodium tamari sauce (or soy sauce for a non-gluten-free version)
- ½ cup water
- ⅓ cup brown sugar for a touch of sweetness
- 8 scallions (green parts only), cut into 2-inch pieces for garnish
Instructions
1. Prep and Coat the Steak
Begin by slicing the sirloin steak into thin, ¼-inch pieces. Lay the slices flat, cover with plastic wrap, and pound them to tenderize. Place the steak slices in a zip-top bag with the cornstarch, and massage the bag to ensure each piece is evenly coated.
2. Sear the Steak
In a large frying pan, heat the canola oil over medium-high heat. Add the steak in batches to avoid overcrowding, and cook each piece for about 30 seconds per side. Once each piece is golden, remove it from the pan and sprinkle with salt. This step seals in the juices and creates a crispy exterior.
3. Sauté Aromatics
To the same pan, add the grated ginger, minced garlic, and chili oil or red pepper flakes if you prefer extra heat. Sauté for just 10-15 seconds, releasing the aroma and adding depth to the dish.
4. Make the Mongolian Sauce
Pour in the tamari (or soy sauce), water, and brown sugar, stirring well. Allow this mixture to come to a boil; this reduces the sauce slightly and enhances the flavors.
5. Combine and Thicken
Return the steak to the pan, folding it into the sauce. Let it cook for another 20-30 seconds, allowing the cornstarch coating to thicken the sauce to a glossy, luscious consistency.
6. Finish with Scallions
Turn off the heat, then add the green onions, stirring just enough to combine. This final touch adds freshness and a pop of color to the dish.
Notes
Serving Tips
For the best experience, serve Mongolian beef hot over a bed of freshly steamed white rice or rice noodles to soak up the delicious sauce. For a lower-carb option, try serving the beef in crisp lettuce wraps or alongside sautéed vegetables such as bell peppers, broccoli, or snap peas. Garnish with extra scallions, sesame seeds, or red pepper flakes for added flavor and color.
Storage Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat until warmed through to retain the best texture.
- Freezing: This dish can be frozen for up to 3 months. Allow the beef to cool completely before transferring it to a freezer-safe container or zip-top bag. Thaw in the refrigerator overnight and reheat in a pan until hot.
Reheating Tips
For optimal flavor, reheat Mongolian beef on the stove over medium heat. Add a splash of water or beef broth to loosen the sauce, stirring until heated through. Avoid microwaving if possible, as it may alter the sauce texture and toughen the beef.
These tips ensure you can enjoy this delicious meal fresh or as leftovers, with minimal flavor or texture loss!
