Mongolian Beef is the kind of dish that strikes the perfect balance between savory and sweet, with tender beef cooked in a rich, flavorful sauce. With this 30-Minute Mongolian Beef recipe, you can enjoy the delicious flavors of your favorite Chinese takeout right at home. Whether you’re looking for a quick weeknight dinner, a flavorful dish to impress guests, or a comforting meal to satisfy your cravings, this recipe checks all the boxes. In just 30 minutes, you’ll have a mouthwatering, restaurant-quality dish that will have your family or guests coming back for more.
Print30-Minute Mongolian Beef
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- Total Time: 30 minutes
Ingredients
- Sirloin Steak: 1½ pounds of sirloin steak are used in this recipe. Sirloin is a great choice because it’s flavorful, tender, and easy to slice thinly. When flattened, it cooks quickly and evenly, absorbing the sauce beautifully.
- Cornstarch: This is the secret ingredient to achieving the crispy, tender texture of the beef. Coating the steak with cornstarch helps create a light crust as it cooks, while also helping to thicken the sauce as it simmers.
- Canola Oil: Canola oil is used for frying the steak. It has a neutral flavor, which allows the beef to shine, and its high smoke point makes it perfect for quick, high-heat cooking.
- Fresh Grated Ginger: Ginger brings a touch of warmth and spice to the dish. Fresh ginger adds a zingy brightness that pairs perfectly with the savory elements.
- Garlic: Minced garlic adds depth and richness to the sauce, making every bite aromatic and flavorful.
- Red Pepper Flakes or Chili Oil: For a little heat, red pepper flakes or chili oil are stirred into the dish. The amount is entirely up to you—add more for an extra kick!
- Tamari or Soy Sauce: Tamari is a gluten-free alternative to soy sauce, but you can use regular soy sauce if you prefer. Both options provide a salty, umami base for the sauce.
- Water: Water helps dilute the sauce to just the right consistency.
- Brown Sugar: The brown sugar adds sweetness, balancing out the salty and spicy elements for a well-rounded sauce.
- Scallions: Fresh green onions add a pop of color and a crunchy, fresh flavor that complements the richness of the beef.
Instructions
1. Prep the Steak
Start by slicing the sirloin steak into thin, ¼-inch slices. Lay the slices flat and cover them with plastic wrap. Use a meat pounder to gently flatten the pieces. This helps tenderize the beef and allows it to cook quickly and evenly. Next, place the steak into a Ziploc bag and add the cornstarch. Seal the bag and massage it to ensure each piece of beef is fully coated with the cornstarch. This step is essential for achieving that perfect crispy texture.
2. Cook the Steak
Heat the canola oil in a large frying pan over medium-high heat. Once the oil is hot, add the steak in a single layer, being careful not to overcrowd the pan. This ensures that the steak gets a nice, crispy sear on each side. Cook for about 30 seconds on each side—just enough time to get a golden-brown color and a crisp exterior. Depending on the size of your pan, you may need to cook the beef in batches. Once done, remove the steak from the pan and set it aside on a plate. Sprinkle with a pinch of salt to season.
3. Create the Sauce
With the steak resting, it’s time to make the sauce. In the same pan, add the freshly grated ginger and minced garlic. Sauté them for about 10-15 seconds until fragrant. Be careful not to burn the garlic! Next, stir in the tamari (or soy sauce), water, and brown sugar. Bring the mixture to a boil, allowing the sugar to dissolve and the sauce to come together. The sauce will begin to thicken as the cornstarch from the steak combines with the liquid.
4. Combine and Thicken
Once the sauce is boiling, return the cooked steak to the pan. Stir the beef into the sauce, allowing it to soak up all the flavors. Let the mixture simmer for another 20-30 seconds until the sauce has thickened and the beef is fully coated. The cornstarch will have worked its magic, giving the sauce a glossy, velvety texture that clings to each slice of beef.
5. Finish with Scallions
Turn off the heat and toss in the green onions. Their fresh, crisp texture adds a wonderful contrast to the rich sauce and beef, as well as a pop of color to the dish.
Notes
- Over Rice: The classic way to serve Mongolian Beef is over a bed of steamed white rice. The fluffy rice soaks up the savory sauce, making each bite even more satisfying.
- With Noodles: For a more filling option, try serving the Mongolian Beef over rice noodles. The noodles soak up the sauce, and the beef complements the texture of the noodles perfectly.
- In Lettuce Wraps: For a lighter option, serve the Mongolian Beef in lettuce wraps. The crisp lettuce leaves provide a refreshing contrast to the rich beef and sauce, making for a fun and delicious hand-held meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Why This Recipe is a Winner
What makes this 30-Minute Mongolian Beef so special? For one, it’s incredibly easy to prepare. With just a handful of ingredients and simple techniques, you’ll have a flavorful, aromatic dish in no time. The combination of sirloin steak, cornstarch, ginger, garlic, and a rich tamari or soy sauce creates a delectable sauce that clings to the beef, giving every bite a burst of flavor. The addition of brown sugar balances the savory elements with a touch of sweetness, while the green onions offer a fresh, crispy contrast. The best part? You can customize the recipe to suit your tastes, adding more spice or tweaking the sweetness, depending on what you prefer.
Ingredients Breakdown
Before diving into the preparation, let’s take a closer look at the key ingredients that make this dish so irresistible.
- Sirloin Steak: 1½ pounds of sirloin steak are used in this recipe. Sirloin is a great choice because it’s flavorful, tender, and easy to slice thinly. When flattened, it cooks quickly and evenly, absorbing the sauce beautifully.
- Cornstarch: This is the secret ingredient to achieving the crispy, tender texture of the beef. Coating the steak with cornstarch helps create a light crust as it cooks, while also helping to thicken the sauce as it simmers.
- Canola Oil: Canola oil is used for frying the steak. It has a neutral flavor, which allows the beef to shine, and its high smoke point makes it perfect for quick, high-heat cooking.
- Fresh Grated Ginger: Ginger brings a touch of warmth and spice to the dish. Fresh ginger adds a zingy brightness that pairs perfectly with the savory elements.
- Garlic: Minced garlic adds depth and richness to the sauce, making every bite aromatic and flavorful.
- Red Pepper Flakes or Chili Oil: For a little heat, red pepper flakes or chili oil are stirred into the dish. The amount is entirely up to you—add more for an extra kick!
- Tamari or Soy Sauce: Tamari is a gluten-free alternative to soy sauce, but you can use regular soy sauce if you prefer. Both options provide a salty, umami base for the sauce.
- Water: Water helps dilute the sauce to just the right consistency.
- Brown Sugar: The brown sugar adds sweetness, balancing out the salty and spicy elements for a well-rounded sauce.
- Scallions: Fresh green onions add a pop of color and a crunchy, fresh flavor that complements the richness of the beef.
Step-by-Step Instructions
Now that we’ve covered the ingredients, let’s dive into the process of creating this delicious Mongolian Beef!
1. Prep the Steak
Start by slicing the sirloin steak into thin, ¼-inch slices. Lay the slices flat and cover them with plastic wrap. Use a meat pounder to gently flatten the pieces. This helps tenderize the beef and allows it to cook quickly and evenly. Next, place the steak into a Ziploc bag and add the cornstarch. Seal the bag and massage it to ensure each piece of beef is fully coated with the cornstarch. This step is essential for achieving that perfect crispy texture.
2. Cook the Steak
Heat the canola oil in a large frying pan over medium-high heat. Once the oil is hot, add the steak in a single layer, being careful not to overcrowd the pan. This ensures that the steak gets a nice, crispy sear on each side. Cook for about 30 seconds on each side—just enough time to get a golden-brown color and a crisp exterior. Depending on the size of your pan, you may need to cook the beef in batches. Once done, remove the steak from the pan and set it aside on a plate. Sprinkle with a pinch of salt to season.
3. Create the Sauce
With the steak resting, it’s time to make the sauce. In the same pan, add the freshly grated ginger and minced garlic. Sauté them for about 10-15 seconds until fragrant. Be careful not to burn the garlic! Next, stir in the tamari (or soy sauce), water, and brown sugar. Bring the mixture to a boil, allowing the sugar to dissolve and the sauce to come together. The sauce will begin to thicken as the cornstarch from the steak combines with the liquid.
4. Combine and Thicken
Once the sauce is boiling, return the cooked steak to the pan. Stir the beef into the sauce, allowing it to soak up all the flavors. Let the mixture simmer for another 20-30 seconds until the sauce has thickened and the beef is fully coated. The cornstarch will have worked its magic, giving the sauce a glossy, velvety texture that clings to each slice of beef.
5. Finish with Scallions
Turn off the heat and toss in the green onions. Their fresh, crisp texture adds a wonderful contrast to the rich sauce and beef, as well as a pop of color to the dish.
Serving Suggestions
This 30-Minute Mongolian Beef is incredibly versatile and can be served in several different ways to suit your preference.
- Over Rice: The classic way to serve Mongolian Beef is over a bed of steamed white rice. The fluffy rice soaks up the savory sauce, making each bite even more satisfying.
- With Noodles: For a more filling option, try serving the Mongolian Beef over rice noodles. The noodles soak up the sauce, and the beef complements the texture of the noodles perfectly.
- In Lettuce Wraps: For a lighter option, serve the Mongolian Beef in lettuce wraps. The crisp lettuce leaves provide a refreshing contrast to the rich beef and sauce, making for a fun and delicious hand-held meal.
Tips for Ingredient Substitutions and Variations
- Gluten-Free: If you’re looking for a gluten-free version, opt for tamari sauce instead of soy sauce. Tamari is made without wheat, making it the perfect substitute for those with gluten sensitivities.
- Different Cuts of Beef: While sirloin steak is a great option, you can also use flank steak or rib-eye for a richer, more marbled texture.
- Adjusting Sweetness: If you prefer your Mongolian Beef a little sweeter, add more brown sugar to taste. Alternatively, for a more savory dish, reduce the sugar and increase the soy sauce.
- Spice Level: For extra heat, add more red pepper flakes or a splash of chili oil. If you prefer a milder version, leave out the chili oil altogether or use a small amount of red pepper flakes.
The Perfect 30-Minute Meal
In just 30 minutes, you can enjoy a bowl of Mongolian Beef that rivals your favorite restaurant’s version, all made from scratch in the comfort of your own kitchen. The juicy, tender beef, combined with the sweet and savory sauce, will leave you craving more. Whether you serve it over rice, noodles, or in lettuce wraps, this dish is sure to become a favorite in your weeknight dinner rotation. Enjoy!
Final Thoughts
30-Minute Mongolian Beef is a dish that brings bold flavors, quick cooking, and versatility to your kitchen. It’s a perfect meal for those busy evenings when you want something satisfying, yet fast. With easy-to-find ingredients and simple steps, it’s a recipe that any home cook can master. So, give this recipe a try, and treat yourself to a meal that’s as delicious as it is simple!