30-Minute Mongolian Beef

30-Minute Mongolian Beef: A Quick and Flavorful Dinner

If you’re looking for a quick, delicious, and satisfying dinner, this 30-Minute Mongolian Beef recipe is a game changer. With tender slices of sirloin steak coated in a savory sauce, this dish is perfect for those busy weeknights when you want something restaurant-quality at home. The best part? It’s gluten-free if you use tamari, and the whole recipe comes together in just 30 minutes.

Ingredients

• 1½ pound 1-inch thick sirloin steak
• ⅓ cup cornstarch
• ¼ cup canola oil
• ¼ teaspoon salt
• 1 tablespoon fresh grated ginger
• 4 tablespoons garlic, minced
• Red pepper flakes or chili oil, to taste
• ⅓ cup reduced sodium tamari sauce (for gluten-free) or soy sauce
• ½ cup water
• ⅓ cup brown sugar
• 8 stalks scallions, green parts only, cut into 2-inch pieces

Directions

1. Prepare the Steak:
Start by slicing the sirloin steak into ¼-inch slices. Lay the slices flat, cover them with plastic wrap, and use a meat pounder to flatten the meat. Place the flattened steak slices into a Ziploc bag, add the cornstarch, and massage the bag to ensure each piece is fully coated.

2. Cook the Steak:
Pour the canola oil into a large frying pan and heat over medium-high heat. Add the steak slices to the pan in a single layer and cook for 30 seconds per side (1 minute total). Be sure to cook the steak in batches to avoid overcrowding the pan. Once each batch is finished, remove the steak and set it aside on a plate, then sprinkle with salt.

3. Make the Sauce:
In the same pan, add the grated ginger, minced garlic, and red pepper flakes or chili oil (if using). Sauté for 10-15 seconds until fragrant. Stir in the tamari (or soy sauce), water, and brown sugar, bringing the mixture to a boil.

4. Combine and Finish:
Return the cooked steak to the pan, folding it into the sauce. Let the sauce thicken for 20-30 seconds. The cornstarch from the steak should help thicken the sauce naturally. Turn off the heat, add the scallions, and stir to combine.

5. Serve:
This Mongolian beef is best served over white rice, rice noodles, or even in lettuce wraps for a low-carb option. The dish is packed with flavor and sure to be a hit at your dinner table.

Recipe Notes

This recipe is incredibly versatile. You can adjust the heat level by adding more or less red pepper flakes or chili oil. The tamari sauce keeps it gluten-free, but regular soy sauce works just as well if gluten isn’t a concern. The quick cooking time makes it ideal for a last-minute meal, and the results are far better than takeout.

Nutrition

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Calories: 380 kcal per serving
• Servings: 4 servings

This 30-Minute Mongolian Beef is sure to become a staple in your dinner rotation. It’s fast, flavorful, and doesn’t require any fancy ingredients. Perfect for those nights when you need something quick and satisfying!

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