30-Minute Mongolian Beef Recipe
This 30-Minute Mongolian Beef is savory and sweet and so delicious!!
Ingredients
- 1 ½ pound1-inch thick sirloin steak
- ⅓ cupcornstarch
- ¼ cupcanola oil
- ¼ teaspoonsalt
- 1 tablespoonfresh grated ginger
- 4 tablespoongarlic, minced
- red pepper flakes or chili oil
- ⅓ cupreduced sodium tamari sauce (for gluten-free), or soy sauce if you prefer
- ½ cupwater
- ⅓ cupbrown sugar
- 8stalks scallions, green parts only, cut into 2 inch pieces
Directions
- 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
Pour the canola oil into a large frying pan, and heat on medium high heat.
- 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
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
Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.
- 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
Turn off the heat, add the green onions, and stir to combine.
- 8
Serve over white rice, rice noodles or in lettuce wraps.