Mongolian Beef
A quick and satisfying Mongolian beef recipe featuring tender sirloin in a glossy soy-brown sugar glaze, perfect for busy weeknights.
Ingredients
For the sauce
- 1/2 cup soy sauce Use low-sodium to control salt; swap tamari for gluten-free.
- 1/4 cup brown sugar Both light or dark work; coconut sugar can be used for a different flavor.
- 1 tablespoon cornstarch For thickening; arrowroot is a 1:1 GF alternative.
Main ingredients
- 1 lb beef sirloin, thinly sliced Partially freeze for easier slicing; flank or skirt steak are good substitutes.
- 2 tablespoons vegetable oil Or other neutral oil with a high smoke point.
- 1/2 cup green onions, chopped Also known as scallions.
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced Or 1/2 tsp ground ginger in a pinch.
- Cooked rice or noodles for serving Suggestions include jasmine rice or lo mein.
Instructions
Preparation
- In a small bowl, combine soy sauce, brown sugar, and cornstarch. Whisk until smooth and set aside.
- Warm a large skillet or wok over high heat until very hot. Add the vegetable oil and swirl to coat.
Cooking
- Lay the thinly sliced sirloin in a single layer and let it sear without moving for 2-3 minutes until browned. Flip briefly to brown the other side. Work in batches if needed.
- Push the beef to the side of the pan and add garlic and ginger. Stir for 30-60 seconds until fragrant.
- Pour the sauce mixture into the pan, stirring constantly for about 1-2 minutes until the sauce thickens and coats the beef.
- Add the chopped green onions and toss to coat. Cook for another 1-2 minutes until the scallions soften.
Serving
- Serve hot over steamed rice or noodles.
Notes
For a lighter meal, serve over cauliflower rice or a bed of sautéed bok choy. Garnish with toasted sesame seeds or a drizzle of sesame oil.