30-Minute Mongolian Beef

30-Minute Mongolian Beef

from tasteandsee.com
30 min

This 30-Minute Mongolian Beef is savory and sweet and so delicious!!

Ingredients

  • 1½ pound 1-inch thick sirloin steak
  • 1/3 cup cornstarch
  • ¼ cup canola oil
  • ¼ teaspoon salt
  • 1 tablespoon fresh grated ginger
  • 4 tablespoon garlic, minced
  • Red pepper flakes or chili oil
  • 1/3 cup reduced sodium tamari sauce (for gluten-free), or soy sauce if you prefer
  • ½ cup water
  • 1/3 cup brown sugar
  • 8 stalks scallions, green parts only, cut into 2 inch pieces

Directions

  1. 1

    Slice the steak in ¼-inch slices. Lay the slices flat, cover with plastic wrap and use a meat pounder to flatten the meat. Put the meat in a ziploc bag and add the cornstarch. Massage the steak and cornstarch together to make sure each piece is fully coated.

  2. 2

    Pour the canola oil into a large frying pan, and heat on medium high heat.

  3. 3

    Add the steak to the pan in a single layer and cook for 30 seconds per side (1 minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate, then sprinkle with salt.

  4. 4

    Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.

  5. 5

    Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.

  6. 6

    Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)

  7. 7

    Turn off the heat, add the green onions, and stir to combine.

  8. 8

    Serve over white rice, rice noodles or in lettuce wraps.