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!
