Name: 30-Minute Mongolian Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1½ pound 1-inch thick sirloin steak; 1/3 cup cornstarch; ¼ teaspoon salt; 1 tablespoon fresh grated ginger; 4 tablespoon garlic, minced; Red pepper flakes or chili oil, to taste; 1/3 cup reduced sodium tamari sauce (for gluten-free) or soy sauce; ½ cup water; 1/3 cup brown sugar; 8 stalks scallions, green parts only, cut into 2-inch pieces

Jump to Recipe

If you’re hungry for a stunningly delicious meal that’s as easy to whip up as it is to devour, this 30-Minute Mongolian Beef Recipe absolutely delivers. With juicy strips of steak, a glossy garlicky sauce, and a hint of heat, it’s the kind of dish you’ll crave on busy weeknights or when you want to impress friends with minimal effort. Sweet, salty, and savory collide in this irresistible bowl—proof you don’t need takeout for incredible Mongolian beef, and you don’t need all day to make it!

30-Minute Mongolian Beef Recipe - Recipe Image

Ingredients You’ll Need

One of the many beauties of this 30-Minute Mongolian Beef Recipe is how a handful of carefully chosen ingredients come together to create such a big flavor payoff. Each item serves a specific role, from tenderizing the beef to creating that signature shiny sauce.

Sirloin steak (1½ pounds, 1-inch thick): Sirloin is perfectly tender and soaks up all the flavor—slice it thin for quick, even cooking.
Cornstarch (1/3 cup): This magic powder gives the beef its crisp edge and helps the sauce cling nicely.
Canola oil (¼ cup): Neutral and with a high smoke point, it’s best for searing steak to perfection.
Salt (¼ teaspoon): Just a touch enhances every other flavor in the dish—don’t skip it!
Fresh ginger (1 tablespoon, grated): Adds zest and a lively bit of warmth that really perks up the sauce.
Garlic (4 tablespoons, minced): The more, the merrier! Garlic gives that deep, aromatic backbone.
Red pepper flakes or chili oil: Dial up the spice level to suit your own taste—this is where the heat comes from.
Reduced sodium tamari or soy sauce (1/3 cup): Tamari keeps things gluten-free and adds that salty, savory punch.
Water (½ cup): Balances flavors and lets the sauce simmer and thicken.
Brown sugar (1/3 cup): Brings a lovely, caramel-like sweetness that’s classic for Mongolian beef.
Scallions (8 stalks, green parts only, cut to 2-inch pieces): Adds color, crunch, and a fresh pop at the end.

How to Make 30-Minute Mongolian Beef Recipe

Step 1: Prep and Slice the Steak

First things first—slice your sirloin steak into thin, 1/4-inch strips against the grain. Lay the slices flat on your cutting board, cover them with plastic wrap, and gently pound using a meat mallet to tenderize. This creates ideal bite-sized pieces that remain juicy after cooking.

Step 2: Coat the Steak with Cornstarch

Pop the steak strips into a large zip-top bag and add all of the cornstarch. Seal it up tight, then massage the bag until each slice is evenly dusted. This step is crucial for achieving that iconic tender-crisp crust and helps the sauce cling later on.

Step 3: Sear the Beef

Heat the canola oil in your largest frying pan over medium-high flame. Add the cornstarch-coated steak in a single layer—you may need to work in batches to avoid crowding the pan. Sear each side for just 30 seconds, turning once. Move each batch to a plate as it finishes, then give the cooked beef a sprinkle of salt.

Step 4: Make the Aromatic Base

In the same pan (no need to clean it!), add your grated ginger, minced garlic, and a pinch of red pepper flakes or a drizzle of chili oil. Sauté for 10-15 seconds just until fragrant—this is where the kitchen starts to smell amazing!

Step 5: Whisk Up the Sauce

Pour in the tamari (or soy sauce), water, and brown sugar. Stir everything well and let it come up to a lively boil—the sugar will dissolve and start to caramelize, giving you that lush Mongolian beef glaze.

Step 6: Let Everything Marry Together

Add the cooked steak back into the pan, quickly folding it through the bubbling sauce. Let it cook for another 20–30 seconds. You’ll see the sauce thicken up beautifully, thanks to that cornstarch we used earlier. This step seals in all the flavor.

Step 7: Finish with Scallions

Turn off the heat and stir in your cut green onions. Their vivid color and gentle bite are the finishing touch—giving this easy 30-Minute Mongolian Beef Recipe its signature look and a pop of freshness.

Step 8: Serve and Enjoy

All that’s left? Spoon the glossy Mongolian beef over fluffy white rice, tender rice noodles, or tuck it into lettuce wraps for a lighter, crunchy variation. Get ready for pure weeknight satisfaction!

How to Serve 30-Minute Mongolian Beef Recipe

Garnishes

For the ultimate restaurant-style touch, sprinkle your finished dish with extra sliced scallions or sesame seeds. A drizzle of chili oil on top brings a little heat and a gorgeous sheen, while freshly ground black pepper amps up the flavor for those who love a bold taste.

Side Dishes

This 30-Minute Mongolian Beef Recipe is stellar alongside steamed white or jasmine rice—but don’t stop there! Try it with rice noodles, sautéed broccoli, crunchy snow peas, or even a crisp cucumber salad to balance the flavors and textures on your plate.

Creative Ways to Present

For a fun twist, serve the beef wrapped in iceberg or butter lettuce leaves as Mongolian beef “tacos”—a hands-on, lighter way to enjoy your meal. You can also pile the beef on top of a steaming bowl of freshly cooked noodles, or serve it family-style for everyone to dig in and customize their own plates.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store them in an airtight container in the refrigerator for up to three days. The sauce will continue to flavor the beef as it rests, making each bite just as craveable as the first.

Freezing

You can absolutely freeze cooked Mongolian beef for meal prep wins! Let it cool completely, transfer to a freezer-safe container, and stash it away for up to two months. When you’re ready, just thaw in the fridge overnight before reheating.

Reheating

For the best results, reheat your 30-Minute Mongolian Beef Recipe gently in a skillet over medium heat. Add a splash of water if the sauce needs to loosen up. The microwave works in a pinch, but reheating on the stovetop helps the beef stay tender and the sauce glossy.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! Flank steak is a popular alternative, and works wonderfully thinly sliced. You can also try ribeye or even chicken if you’re feeling adventurous—just adjust the cooking time depending on the meat.

Is there a way to make this recipe a bit healthier?

Sure thing! Use a leaner cut of beef, reduce the brown sugar to taste, and swap in coconut aminos for the tamari to lower the sodium. You can also add extra vegetables, like bell peppers or snap peas, for a more balanced meal.

How do I make this dish less spicy?

Simply leave out the red pepper flakes or chili oil. The 30-Minute Mongolian Beef Recipe will still be packed with savory flavor and a little sweet tang, minus the heat.

Can I prepare any ingredients ahead of time?

Definitely—slice and pound the steak, and chop all aromatics up to a day ahead. You can even coat the steak in cornstarch and refrigerate, covered, until ready to cook, making dinner come together even faster.

What should I do if my sauce is too thick or too thin?

If your sauce gets too thick, just add a splash of water and stir well. If it’s too thin, let it simmer for an extra minute or two so it reduces to that luscious, glossy consistency you love in this 30-Minute Mongolian Beef Recipe.

Final Thoughts

The next time you want to dazzle your taste buds without spending hours in the kitchen, reach for this 30-Minute Mongolian Beef Recipe. It’s a weeknight hero, a crowd-pleaser, and honestly, one of the most satisfying homemade takeout fixes you’ll ever try. Gather your ingredients and give it a go—you’ll be hooked after the very first bite!

30-Minute Mongolian Beef Recipe

★★★★★

5.1 from 16 reviews

Author: Lila
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This 30-Minute Mongolian Beef recipe is a quick and flavorful dish that combines tender strips of sirloin steak with a savory and slightly sweet sauce. Perfect for a busy weeknight dinner!

Instructions

Slice the steak: Slice the steak into ¼-inch slices. Lay the slices flat, cover with plastic wrap, and use a meat pounder to flatten the meat. Put the meat in a ziplock bag, add the cornstarch, and massage to coat.
Cook the steak: Heat canola oil in a large frying pan. Cook the steak in batches for 30 seconds per side. Remove from the pan and sprinkle with salt.
Saute aromatics: Add ginger, garlic, and chili oil to the pan. Saute briefly.
Make the sauce: Stir in tamari, water, and brown sugar. Bring to a boil.
Thicken the sauce: Add the cooked steak back to the pan. Let the sauce thicken for 20-30 seconds.
Finish and serve: Turn off the heat, add green onions, and stir to combine. Serve over rice, noodles, or lettuce wraps.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian