PREP TIME: 15 minutes | COOK TIME: 15 minutes | TOTAL TIME: 30 minutes | Yield: 6 Servings
Thinly cut steak smothered in a mouthwatering sauce made with soy sauce, brown sugar, fresh garlic, and ginger. A delicious, savoury, and sweet Mongolian Beef all prepped and ready in thirty minutes!
Ingredients
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1½ lb 1-inch thick sirloin steak
1/3 c cornstarch
¼ c canola oil
¼ tsp salt
1 tbsp fresh grated ginger
4 tbsp garlic, minced
Red pepper flakes or chilli oil
1/3 c reduced-sodium tamari sauce (for gluten-free), or soy sauce if you prefer
½ c water
1/3 c brown sugar
8 stalks scallions, green parts only, cut into 2-inch pieces
How to make 30-Minute Mongolian Beef
Step 1: In ¼-inch pieces, slice the steak. Cover the steak with plastic wrap, lay them flat, and pound with a meat pounder to flatten.
Step 2: Place the meat and cornstarch in a Ziploc bag and massage to coat.
Step 3: In a large frying pan, heat the canola oil over medium-high heat.
Step 4: Once the oil is hot, add the steak in a single layer and sear for about 30 seconds on both sides (a total of a minute). Do this in batches to not over-crowd the pan.
Step 5: Transfer the cooked steak to a plate and sprinkle with salt.
Step 6: Add the ginger, garlic, and chilli oil or red pepper flakes (you can add more if you want more kick) into the pan. Saute for about 10 to 15 seconds before stirring in the tamari (soy sauce), water, and brown sugar. Bring to a boil.
Step 7: Place the steak back into the pan and simmer for 20 to 30 seconds more to thicken the sauce.
Step 8: Turn the heat off and stir in the green onions.
Step 9: Serve immediately over white rice, rice noodles, or in lettuce wraps. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 478 Total Fat 28g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 18g Cholesterol 105mg Sodium 908mg Carbohydrates 23g Fiber 1g Sugar 11g Protein 33g
Ingredients
- 1½ lb 1-inch thick sirloin steak
- 1/3 c cornstarch
- ¼ c canola oil
- ¼ tsp salt
- 1 tbsp fresh grated ginger
- 4 tbsp garlic, minced
- Red pepper flakes or chilli oil
- 1/3 c reduced-sodium tamari sauce (for gluten-free), or soy sauce if you prefer
- ½ c water
- 1/3 c brown sugar
- 8 stalks scallions, green parts only, cut into 2-inch pieces
Instructions
Step 1: In ¼-inch pieces, slice the steak. Cover the steak with plastic wrap, lay them flat, and pound with a meat pounder to flatten.
Step 2: Place the meat and cornstarch in a Ziploc bag and massage to coat.
Step 3: In a large frying pan, heat the canola oil over medium-high heat.
Step 4: Once the oil is hot, add the steak in a single layer and sear for about 30 seconds on both sides (a total of a minute). Do this in batches to not over-crowd the pan.
Step 5: Transfer the cooked steak to a plate and sprinkle with salt.
Step 6: Add the ginger, garlic, and chilli oil or red pepper flakes (you can add more if you want more kick) into the pan. Saute for about 10 to 15 seconds before stirring in the tamari (soy sauce), water, and brown sugar. Bring to a boil.
Step 7: Place the steak back into the pan and simmer for 20 to 30 seconds more to thicken the sauce.
Step 8: Turn the heat off and stir in the green onions.
Step 9: Serve immediately over white rice, rice noodles, or in lettuce wraps. Enjoy!
