30-Minute Mongolian Beef
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Adapted from: Holly Sander via Taste and See (tasteandsee.com)
Prep Time: 15 minutes | Cook Time: 15 minutes | Serves: 6
Calories: 478 per serving | Cuisine: American/Asian Fusion
Gluten-free option: Use tamari in place of soy sauce
Savory, sweet, slightly spicy, and done in 30 minutes. Mongolian beef is one of those dishes that sounds restaurant-exclusive but comes together at home with pantry staples. The cornstarch coating on the beef creates a light crust that also thickens the sauce as it cooks — no separate slurry needed.
Ingredients
- 1½ lbs sirloin steak, 1-inch thick, sliced into ¼-inch pieces
- 1/3 cup cornstarch
- 1/4 cup canola oil
- 1/4 tsp salt
- 1 Tbsp fresh grated ginger
- 4 Tbsp garlic, minced
- Red pepper flakes or chili oil, to taste
- 1/3 cup reduced-sodium tamari sauce (or soy sauce)
- 1/2 cup water
- 1/3 cup brown sugar
- 8 stalks scallions, green parts only, cut into 2-inch pieces
Instructions
- Slice the steak into ¼-inch pieces. Lay flat, cover with plastic wrap, and use a meat pounder to flatten slightly. Place in a zip bag with the cornstarch and massage to coat every piece evenly.
- Heat the canola oil in a large skillet or wok over medium-high heat.
- Add the steak in a single layer — work in batches to avoid crowding. Cook 30 seconds per side (1 minute total). Remove each batch to a plate as it finishes and sprinkle lightly with salt.
- Once all the beef is cooked, add the ginger, garlic, and chili oil or red pepper flakes to the pan. Saute 10–15 seconds until fragrant.
- Add the tamari, water, and brown sugar. Stir and bring to a boil.
- Return all the beef to the pan. Let the sauce thicken for 20–30 seconds — the cornstarch from the beef coating will thicken the sauce naturally.
- Turn off the heat. Add the scallion pieces and stir to combine.
- Serve immediately over white rice, rice noodles, or in lettuce wraps.
Nutrition Facts (per serving)
Calories: 478 | Protein: 33g | Fat: 28g | Carbohydrates: 23g | Sodium: 908mg
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