If you’re craving a quick and flavorful dish, this Mongolian Beef recipe is the perfect choice! Tender slices of sirloin steak are coated in cornstarch, stir-fried to perfection, and then tossed in a savory garlic and ginger sauce with a touch of sweetness. The rich tamari or soy sauce, combined with brown sugar and a hint of red pepper flakes, creates a perfectly balanced dish that’s easy to make. Serve it over rice or noodles for a delicious weeknight meal that’s sure to please!

What You’ll Need

Ingredients

• 1 lb top sirloin steak
• 1/3 cup cornstarch
• 1/4 cup avocado oil
• 1/4 tsp salt
• 1 tbsp fresh grated ginger
• 4 tbsp garlic, minced
• 1/4 tsp red pepper flakes
• 1/3 cup tamari sauce (for gluten-free), or soy sauce if you prefer
• 1/2 cup water
• 1/3 cup brown sugar
• 4 stalks scallions

Equipment I Used

• Frying Pan
• Cutting Board
• Mixing Bowl
• Spatula
• Measuring Shot Glass
• Measuring Spoons

How to Make It

Prepare the steak

Begin by slicing the top sirloin steak thinly, about ¼ inch thick. Lay the slices flat on a cutting board, cover them with plastic wrap, and use a meat pounder to gently flatten the pieces. This helps ensure the steak cooks quickly and evenly.

Coat the steak

Place the flattened steak slices into a Ziploc bag or bowl. Add the cornstarch and gently massage the steak to coat each piece with the cornstarch. This coating will help give the steak a nice crisp texture when stir-fried and thicken the sauce later.

Cook the steak

In a large frying pan, pour in the avocado oil and heat it over medium-high heat. Allow the oil to get hot before adding the steak to ensure the meat cooks properly and sears nicely.

Add the steak slices to the hot pan in a single layer. Be sure not to overcrowd the pan—cook the steak in batches if needed. Sear each side of the steak for about 30 seconds per side (1 minute total). The steak should be golden brown but still tender. As each batch of steak finishes cooking, remove it from the pan and set it aside on a plate. Sprinkle with salt.

Sauté the aromatics

Once all the steak is cooked, add the fresh grated ginger, minced garlic, and red pepper flakes to the same pan. Sauté the aromatics for 10-15 seconds, stirring constantly to avoid burning. The goal is to release the fragrance of the ginger and garlic.

Make the sauce

Stir in the tamari sauce (or soy sauce if you prefer), water, and brown sugar. Mix well and bring the mixture to a boil. The brown sugar will dissolve, creating a sweet and savory sauce that’s packed with flavor.

Thicken the sauce

Add the cooked steak back into the pan and fold it into the sauce. Let the sauce simmer for about 20-30 seconds, allowing it to thicken slightly. The cornstarch from the steak will help thicken the sauce as it cooks.

Add the green onions

Turn off the heat and add the sliced green onions (scallions) to the pan. Stir everything together, ensuring the green onions are evenly distributed throughout the dish. The green onions add a fresh, crisp contrast to the rich sauce.

Serve

Serve the Mongolian Beef over white rice, rice noodles, or even a salad for a lighter option. Garnish with extra green onions or sesame seeds if desired.