Sometimes, you just want a quick, delicious meal that can bring a smile to your face. That’s where my 30-Minute Mongolian Beef comes in! This recipe is not just tasty; it’s bursting with mouth-watering flavors that will transport you straight to your favorite Asian restaurant. The tender sirloin steak, coated in a sweet and savory sauce, is perfectly complemented by the crunch of fresh scallions. Best of all, it’s ready in just half an hour, making it ideal for a busy weeknight dinner. Trust me, once you try this dish, it’ll become a staple in your kitchen!
Why You’ll Love This Recipe
- Fast and fuss-free: Dinner on the table in just 30 minutes!
- Mouth-watering flavor: Sweet, savory, and slightly spicy – what’s not to love?
- Versatile servings: Perfect over rice, noodles, or even in lettuce wraps!
- Impressive enough for guests: This dish looks and tastes gourmet without the hassle.
Ingredients
For this delicious Mongolian Beef, you will need the following ingredients:
– Sirloin steak: The star of the show! Opt for a good quality cut for the best flavor.
– Cornstarch: This will help thicken the sauce and give the beef a delicious texture.
– Canola oil: Used for frying to achieve that perfect sear.
– Salt: A sprinkle is all you need to enhance the flavors.
– Fresh ginger: Adds a zesty layer of flavor.
– Minced garlic: Because who doesn’t love the lovely aroma that fills the kitchen while cooking?
– Red pepper flakes or chili oil: For those who enjoy a little kick.
– Tamari or soy sauce: For that rich umami flavor—tamari is a great gluten-free option.
– Water: Used to create a luscious sauce.
– Brown sugar: A touch of sweetness brings the sauce together.
– Scallions: The green parts add freshness and a pop of color to the dish.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking!
1. First off, grab your sirloin steak and slice it into ¼-inch slices. Lay them flat on a cutting board, cover them with plastic wrap, and use a meat pounder to flatten the pieces a bit. This will help them cook evenly!
2. Next, place the meat into a Ziploc bag, sprinkle in the cornstarch, and give it a good massage. You want every piece to be fully coated. It’s like giving your beef a spa treatment!
3. Heat a large frying pan over medium-high heat and pour in the canola oil. Once hot, add the steak slices in batches—don’t overcrowd the pan! Cook each batch for just 30 seconds on each side. The quick cooking keeps the beef tender.
4. Once browned, remove the steak pieces from the pan onto a plate and sprinkle them with salt to taste.
5. Now, it’s time to add your ginger and minced garlic to the pan. Sauté them for 10-15 seconds. Oh, that smell is heavenly! If you want some heat, toss in those red pepper flakes or a drizzle of chili oil.
6. Stir in the tamari (or soy sauce), water, and brown sugar, then bring this delightful mixture to a boil.
7. Carefully fold the cooked steak back in and allow the sauce to thicken for about 20-30 seconds. If it looks a little lumpy, don’t worry—it’s all part of the magic!
8. Finally, turn off the heat and mix in the green onions for that refreshing crunch.
9. Serve your delicious Mongolian Beef over fluffy white rice, rice noodles, or in crisp lettuce wraps. Enjoy!
Pro Tips for Making the Recipe
– If you want extra tenderness, choose a well-marbled steak as fat enhances flavor!
– Be cautious with the tamari or soy sauce. Since they’re salty, you might want to start with less and adjust based on your taste.
– If you’re a garlic lover, feel free to add more for an even richer flavor.
– Consider adding some vegetables, like snap peas or bell peppers, for an extra crunch and pop of color!
How to Serve
Mongolian Beef is incredibly versatile! You can serve it over a steaming bowl of rice or rice noodles, both are delicious choices. For a lighter option, I recommend using crisp lettuce leaves, making for a fun and healthy wrap. To make it feel very special, sprinkle some sesame seeds on top, or add freshly chopped cilantro for a refreshing touch. A side of steamed broccoli or a simple cucumber salad complements the dish nicely!
Make Ahead and Storage
If you happen to have leftovers (which is rare in my kitchen!), store them in an airtight container in the fridge for up to three days. This dish can also be freezer-friendly! Just make sure to cool it down completely before transferring it to a freezer-safe container. To reheat, pop it in the microwave or in a pan over medium heat, adding a splash of water to reinvigorate the sauce.
And there you have it! An easy, delightful 30-minute Mongolian Beef recipe that will have your family raving. With its incredible flavors, you’ll never want to order takeout again!
30-Minute Mongolian Beef
Equipment
- Frying Pan
Ingredients
- 1½ pound sirloin steak, 1-inch thick
- ⅓ cup cornstarch
- ¼ cup canola oil
- ¼ teaspoon salt
- 1 tablespoon fresh grated ginger
- 4 tablespoons garlic, minced
- to taste red pepper flakes or chili oil
- ⅓ cup reduced sodium tamari sauce or soy sauce
- ½ cup water
- ⅓ cup brown sugar
- 8 stalks scallions, green parts only cut into 2 inch pieces
Instructions
- Slice the steak into ¼-inch slices and flatten with a meat pounder. Coat with cornstarch in a ziploc bag.
- Heat canola oil in a large frying pan over medium-high heat.
- Cook steak in a single layer for 30 seconds per side, in batches. Set aside and sprinkle with salt.
- Sauté ginger, garlic, and chili flakes in the pan for 10-15 seconds.
- Add tamari (or soy sauce), water, and brown sugar. Bring to a boil.
- Fold in the steak and let the sauce thicken for 20-30 seconds.
- Turn off the heat, add scallions, and stir to combine. Serve over rice, noodles, or in lettuce wraps.