Description
Mongolian Beef sizzles with quick, savory magic straight from your wok, delivering restaurant-quality flavors that dance across your dinner plate in mere moments. Tender beef strips coated in a glossy, sweet-and-spicy sauce make this classic Chinese-inspired dish a weeknight dinner champion that delights the whole family.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds sirloin steak
- 8 stalks scallions
- ⅓ cup cornstarch
Sauce Ingredients:
- ⅓ cup tamari sauce
- ½ cup water
- ⅓ cup brown sugar
- 1 tablespoon fresh grated ginger
- 4 tablespoons garlic
Cooking Ingredients:
- ¼ cup canola oil
- ¼ teaspoon salt
- Red pepper flakes
- Chili oil
Instructions
- Slice sirloin steak into ¼-inch thin strips. Place slices between plastic wrap and gently pound to tenderize.
- Transfer meat to a large ziploc bag. Add ⅓ cup cornstarch and massage thoroughly until each piece is completely coated.
- Heat ¼ cup canola oil in a large frying pan over medium-high heat at 375°F. Arrange steak in a single layer and cook exactly 30 seconds per side, totaling 1 minute.
- Cook steak in multiple batches to prevent overcrowding. Transfer cooked pieces to a separate plate and sprinkle with ¼ teaspoon salt.
- In the same pan, add 1 tablespoon grated ginger, 4 tablespoons minced garlic, and optional red pepper flakes. Sauté for 10-15 seconds until fragrant.
- Pour ⅓ cup tamari sauce, ½ cup water, and ⅓ cup brown sugar into the pan. Bring the mixture to a rolling boil.
- Reintroduce seared steak to the pan and let sauce thicken for 20-30 seconds. The cornstarch coating will naturally help sauce condense.
- Remove pan from heat. Fold in 8 chopped scallion stalks (green parts only, cut into 2-inch pieces) and stir to distribute evenly.
- Serve immediately over steamed white rice, rice noodles, or inside crisp lettuce wraps.
Notes
- Slice the steak against the grain to ensure tender, easy-to-chew meat that melts in your mouth.
- Use a meat pounder to create thin, even slices that cook quickly and absorb the sauce beautifully.
- Work quickly when cooking the steak to prevent overcooking, which can make the meat tough and chewy.
- For a gluten-free version, swap tamari for coconut aminos and use cornstarch as a thickener.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beef
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 20 g
- Sodium: 430 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 95 mg