If you’re craving major takeout vibes with zero wait time, this 30-Minute Mongolian Beef Recipe is about to be your new obsession. Juicy strips of sirloin get flash-seared and tossed in a glossy, garlicky-sweet sauce that clings to every bite. It’s fast, fun, family-approved, and absolutely addictive—total weeknight dinner hero material!
Why You’ll Love This Recipe
- Ridiculously Fast: You’ll have sizzling beef and sticky-sweet sauce on the table in just 30 minutes—faster than waiting for delivery!
- Bold, Takeout-Style Flavors: Sweet, savory, garlicky, and just a hint of heat—every bite hits all the right notes.
- One Pan, Minimal Cleanup: Everything comes together right in your skillet, so you can spend more time enjoying and less time scrubbing.
- Super Customizable: Choose your spice level, swap proteins, or go gluten-free—this dish effortlessly adapts to your cravings and needs.
Ingredients You’ll Need
I just love how this ingredient list keeps things simple while delivering knockout flavor and texture. Each element plays a crucial role, from the melt-in-your-mouth steak to that unforgettable glossy sauce.
- Sirloin steak (1½ pounds, 1-inch thick): This affordable cut slices up beautifully and stays tender after a quick sear—perfect for homemade Mongolian beef.
- Cornstarch (⅓ cup): Coats each steak strip for that signature crispy-edged bite and naturally thickens the sauce.
- Canola oil (¼ cup): With its neutral flavor and high smoke point, it’s ideal for fast, even browning.
- Salt (¼ teaspoon): Enhances the rich, umami notes of the beef and balances the sauce.
- Fresh grated ginger (1 tablespoon): Brings fresh, zesty warmth that wakes up the whole dish (don’t skip fresh if you can help it!).
- Garlic, minced (4 tablespoons): Big, bold, and totally necessary for authentic Mongolian beef flavor.
- Red pepper flakes or chili oil: Optional, but a little heat goes a long way toward that takeout kick.
- Reduced sodium tamari or soy sauce (⅓ cup): The salty, savory backbone—tamari keeps it gluten-free if you need.
- Water (½ cup): Loosens the sauce just enough to coat every morsel.
- Brown sugar (⅓ cup): Adds caramel-rich sweetness and helps thicken the glaze to sticky perfection.
- Scallions, green parts only (8 stalks, cut into 2-inch pieces): For a bright pop of color and a bit of crunchy, oniony freshness at the end.
Variations
The 30-Minute Mongolian Beef Recipe is a total chameleon—don’t be afraid to shake things up to match your pantry, dietary needs, or flavor cravings. Here are a few fun spins to try!
- Swap the Protein: Chicken thighs or tofu work wonderfully in place of steak—just adjust your cook time accordingly.
- Make it Extra Spicy: Add more chili oil, toss in sliced fresh chilies, or drizzle with Sriracha at the end for some extra fire.
- Add Veggies: Bell peppers, broccoli florets, or snap peas fit right in—throw them into the pan right after sautéing the aromatics.
- Low-Sugar Option: Use half the brown sugar, or sub with coconut sugar for a lighter touch that still gives that sticky sauce effect.
How to Make 30-Minute Mongolian Beef Recipe
Step 1: Slice and Prep the Steak
Start by slicing your sirloin into thin strips—aim for about ¼-inch thick, so they cook lightning fast and stay tender. Lay the pieces flat, then pound them lightly under plastic wrap with a meat mallet for an even thickness. This makes all the difference in tenderness!
Step 2: Coat the Steak
Add your steak slices to a large zip-top bag with the cornstarch. Give it a gentle shake and massage until every strip is dusted and lightly coated—this step is the secret to those signature crisp edges and the perfectly thickened sauce later on.
Step 3: Sear the Beef
Heat your canola oil in a large frying pan over medium-high. Arrange the steak strips in a single layer and let them cook for just 30 seconds per side (yes, really!). Work in batches so the meat browns, not steams. Set aside each cooked batch on a plate and sprinkle with salt to season.
Step 4: Build the Sauce Base
In the same pan, toss in the ginger, garlic, and chili oil or red pepper flakes if you like some heat. Sauté for just 10–15 seconds, stirring constantly—this wakes up all those incredible aromatics.
Step 5: Create the Sweet & Savory Sauce
Pour in the tamari or soy sauce, water, and brown sugar. Give it a quick stir, then bring the mixture to a bubbling boil. This helps everything meld and lets the flavors deepen.
Step 6: Return the Beef and Thicken the Sauce
Fold the browned steak strips back into the pan. Thanks to their cornstarch coating, the sauce will thicken and become glossy within 20 to 30 seconds. Swirl to coat every piece beautifully!
Step 7: Finish with Scallions and Serve
Turn off the heat, toss in the scallion greens, and stir just until they’re bright green and a little wilted. Serve the Mongolian beef hot over rice, noodles, or wrapped in crisp lettuce leaves for a lighter touch!
Pro Tips for Making 30-Minute Mongolian Beef Recipe
- Ultra-Thin Slicing: Pop your steak in the freezer for 15–20 minutes before slicing—it’ll be much easier to cut thin, even strips for tender results.
- Single-Layer Searing: Always sear the beef in batches; crowding the pan causes steaming instead of browning, and you want those caramelized edges!
- Sauce Consistency Magic: Watch the sauce as it cooks with the beef—the cornstarch works fast, so take it off the heat as soon as it’s thick and glossy to avoid over-reducing.
- Grated Ginger for Zing: Always grate fresh ginger instead of mincing—it melts into the sauce for a smoother, brighter kick.
How to Serve 30-Minute Mongolian Beef Recipe
Garnishes
Scatter extra sliced scallions or sprinkle toasted sesame seeds on top for instant visual appeal and a fresh crunch. If you love a spicy finish, a dash of chili oil or a sprinkle of red pepper flakes brings a fiery flourish that looks as good as it tastes.
Side Dishes
This recipe begs to be paired with steamed jasmine rice or fluffy rice noodles, both of which soak up that glossy sauce like a dream. If you want to go lighter or add color, serve with a crisp cucumber salad, sautéed broccoli, or a quick sesame slaw on the side for crunch and contrast.
Creative Ways to Present
Try stuffing the Mongolian beef into fresh lettuce leaves with extra scallions for a hands-on, party-style dinner. Fancy things up by serving in individual bowls over rice with a swirl of chili oil and a wedge of lime. For family-style sharing, heap the beef on a platter with steamed broccoli florets tucked around the edges—it looks gorgeous and everyone can dig in!
Make Ahead and Storage
Storing Leftovers
If you’ve somehow managed to resist devouring the whole batch, store cooled Mongolian beef in an airtight container in the fridge. It keeps beautifully for up to 3 days and the flavors actually deepen overnight, making leftovers perfect for lunch the next day.
Freezing
The 30-Minute Mongolian Beef Recipe freezes well! Just let it cool completely, then portion into freezer-safe bags or containers. It’ll stay fresh for up to 2 months. For best results, reheat gently and add a splash of water or broth to loosen the sauce as it warms.
Reheating
To reheat, pop leftovers in a skillet over medium heat with a tablespoon or two of water. Stir until hot and glossy again. You can also microwave in short bursts, stirring in between, until steaming throughout—just be careful not to overcook the beef.
FAQs
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Can I use a different cut of beef for Mongolian beef?
Absolutely! While sirloin is ideal for this 30-Minute Mongolian Beef Recipe because it’s tender and easy to slice thin, flank steak or even ribeye can also work. Just be sure to cut against the grain and slice as thinly as possible for the best texture.
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Is this recipe gluten-free?
Yes—if you use reduced sodium tamari instead of soy sauce, this dish is fully gluten-free. Always double-check your ingredient labels just to be sure.
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Can I make the sauce less sweet?
Definitely! Feel free to reduce the brown sugar to suit your taste, or replace with coconut sugar for a more subtle sweetness. The sauce will still thicken beautifully.
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What’s the best way to slice the steak for this recipe?
For the most tender results, slice the steak thinly across the grain (not with the grain), and aim for uniform ¼-inch thick slices. Freezing the steak briefly for about 15 minutes makes it much easier to get even, thin cuts.
Final Thoughts
I truly can’t wait for you to try this 30-Minute Mongolian Beef Recipe. With its mouthwatering aroma, sticky-sweet sauce, and quick-cooking ease, it’s a weeknight dinner the whole family will celebrate. Enjoy every bite—and get ready for a new tradition on your table!
Print
30-Minute Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Stovetop
- Method: Stovetop
Description
Enjoy this quick and flavorful Mongolian Beef recipe that’s ready in just 30 minutes. Tender slices of sirloin steak are coated in a savory-sweet sauce with hints of ginger and garlic, perfect for serving over rice or noodles.
Ingredients
Steak:
- 1 1/2 pound 1-inch thick sirloin steak
Coating:
- 1/3 cup cornstarch
Seasoning:
- 1/4 cup canola oil
- 1/4 teaspoon salt
- 1 tablespoon fresh grated ginger
- 4 tablespoon garlic, minced
- Red pepper flakes or chili oil
Sauce:
- 1/3 cup reduced sodium tamari sauce (for gluten-free) or soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
Additional:
- 8 stalks scallions, green parts only, cut into 2-inch pieces
Instructions
- Prepare the Steak: Slice steak, flatten, and coat with cornstarch.
- Cook the Steak: Sear in oil, then set aside.
- Sauté Aromatics: Cook ginger, garlic, and spice.
- Make the Sauce: Add tamari, water, and sugar; simmer.
- Combine: Return steak to pan, thicken sauce, add scallions.
- Serve: Enjoy over rice, noodles, or in lettuce wraps.
