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Mongolian Beef

A quick and savory-sweet dish featuring tender beef sirloin coated in a glossy soy-brown sugar sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef sirloin, thinly sliced Partially freeze for easier thin slicing
  • 2 tablespoons vegetable oil Can substitute neutral oil like canola
  • 1/2 cup soy sauce Use low-sodium if you prefer less salt
  • 1/4 cup brown sugar Packed; adjust to taste
  • 1 tablespoon cornstarch Thickens the sauce
  • 1/2 cup green onions, chopped Include both white and green parts
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced Fresh preferred
  • to taste cooked rice or noodles For serving

Method
 

Preparation
  1. In a small bowl, combine soy sauce, brown sugar, and cornstarch. Stir until smooth and set aside.
  2. Warm a large skillet or wok over high heat. Add vegetable oil and swirl to coat.
Cooking
  1. Add the thinly sliced sirloin in a single layer and cook, undisturbed, until the edges brown, about 2–3 minutes. Flip and cook the second side briefly. Remove any excess liquid if the pan gets crowded.
  2. Push the beef to the side, add garlic and ginger to the hot pan, and cook for about 30–60 seconds until fragrant — don’t let them burn.
  3. Pour the soy-brown sugar-cornstarch mixture into the pan and stir constantly. The cornstarch will thicken the sauce as it heats, about 1–2 minutes.
  4. Add the chopped green onions and toss everything to coat, cooking another 1–2 minutes until the sauce is glossy and clinging to the beef.
  5. Remove from heat and serve immediately over steamed rice or noodles.

Notes

For a gluten-free version, use tamari instead of soy sauce and a gluten-free cornstarch. If you like a little heat, add 1/2 teaspoon crushed red pepper or a splash of chili oil.