Description
Mongolian Beef delivers a quick flavor explosion from Chinese-American cuisine. Tender strips of beef simmer in a sweet and savory sauce, promising restaurant-quality satisfaction right from your kitchen in just half an hour.
Ingredients
Scale
Main Protein:
- 1.5 pounds sirloin steak (1-inch thick)
Flavoring and Seasoning:
- 1 tablespoon fresh grated ginger
- 4 tablespoons garlic, minced
- ¼ teaspoon salt
- ⅓ cup brown sugar
- Red pepper flakes or chili oil, to taste
Liquid and Coating Ingredients:
- ⅓ cup cornstarch
- ¼ cup canola oil
- ⅓ cup reduced sodium tamari sauce (for gluten-free) or soy sauce
- ½ cup water
- 8 stalks scallions, green parts only, cut into 2-inch pieces
Instructions
- Slice sirloin steak into ultra-thin strips, then gently tenderize each piece using a meat mallet to enhance texture and ensure even cooking.
- Transfer meat strips into a sealed container, dust generously with cornstarch, and massage thoroughly to create an even, light coating that will help develop a crispy exterior.
- Heat canola oil in a spacious skillet over robust medium-high temperature, creating a sizzling surface for rapid meat searing.
- Carefully place meat slices in a single layer, allowing each piece to caramelize quickly – approximately 30 seconds per side. Work in strategic batches to prevent overcrowding and maintain optimal cooking temperature.
- After searing, temporarily remove meat and lightly season with salt, preserving its perfect golden-brown finish.
- In the same skillet, quickly sauté minced garlic, freshly grated ginger, and red pepper flakes, releasing their aromatic essence for approximately 10-15 seconds.
- Pour tamari, water, and brown sugar into the pan, bringing the liquid to a vigorous boil and creating a rich, glossy sauce.
- Reintroduce seared meat strips into the bubbling sauce, gently folding to ensure complete coverage and allowing cornstarch to naturally thicken the mixture.
- Finalize the dish by sprinkling chopped scallions, providing a fresh, vibrant garnish.
- Serve immediately atop steamed white rice, delicate rice noodles, or crisp lettuce wraps for a dynamic culinary experience.
Notes
- Flatten steak slices evenly to ensure consistent cooking and tender texture.
- Cook meat in batches to maintain high pan temperature and achieve perfect sear.
- Sauce thickens quickly due to cornstarch coating on steak, creating glossy restaurant-style finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 516
- Sugar: 11 g
- Sodium: 576 mg
- Fat: 32 g
- Saturated Fat: 4 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 86 mg