Mongolian Beef Recipe
This sweet, savory Mongolian beef recipe features thinly sliced crispy steak tossed in a rich garlic-ginger soy sauce. Ready in 30 minutes and far better than takeout, it's a quick, bold, and customizable stir-fry that fits perfectly into busy weeknight dinners.
Ingredients
- 1.5 pound sirloin steak 1-inch thick, sliced into thin ¼ inch strips against the grain
- ⅓ cup cornstarch
- ¼ cup canola oil
- ¼ teaspoon salt for seasoning beef
- 1 tablespoon fresh ginger grated
- 4 tablespoon garlic minced
- 1 teaspoon red pepper flakes or chili oil optional, to taste
- ⅓ cup reduced sodium tamari sauce or soy sauce if not gluten-free
- ½ cup water
- ⅓ cup brown sugar
- 8 stalks scallions green parts only, cut into 2-inch pieces
Instructions
- Slice your sirloin into ¼-inch strips against the grain. Flatten slightly with a meat mallet. Coat with cornstarch in a zip-top bag and let rest 15 minutes.
- Heat canola oil in a skillet over medium-high. Sear beef in batches for 30 seconds per side, avoid crowding. Transfer to a plate and season lightly with salt.
- In the same pan, sauté garlic and ginger for 10–15 seconds. Add chili oil or flakes if desired. Pour in tamari (or soy sauce), water, and brown sugar. Stir and bring to a boil for 1 minute.
- Return beef to pan and stir to coat with sauce. Simmer 30 seconds to thicken. Turn off heat, toss in scallions, and serve hot.
- Serve over white rice, rice noodles or in lettuce wraps.
Notes
- Chill beef for cleaner cuts.
- Don’t overcrowd the pan during searing.
- Let cornstarch rest on meat before cooking.
- Adjust sweetness by changing brown sugar or soy sauce ratio.
- Add veggies at the end for color and texture.
- Double sauce if planning leftovers.
Nutrition
Calories: 478kcalCarbohydrates: 23gProtein: 33gFat: 28gSaturated Fat: 7gCholesterol: 105mgSodium: 908mgFiber: 1gSugar: 11g
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