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Per serving
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- 1
Prep the beef
Slice the sirloin against the grain into 1/4-inch strips. Lay the slices flat between plastic wrap and pound them thin with a meat mallet. Drop the beef into a zip-top bag with the cornstarch and massage until every piece is coated. Let it sit 15 minutes while you prep the rest.
- 2
Sear in batches
Heat the canola oil in a large skillet over medium-high until it shimmers. Add the beef in a single layer — work in batches so the pan stays hot. Cook 30 seconds per side, about 1 minute total per batch. Move the seared beef to a plate and sprinkle with the salt. Crowding the pan steams the meat, so don't skip the batches.
- 3
Build the sauce
Pour off most of the oil, leaving about a tablespoon in the pan. Add the minced garlic, grated ginger, and red pepper flakes. Sauté for 10 to 15 seconds, just until fragrant — don't let the garlic brown. Pour in the soy sauce, water, and brown sugar, stir, and bring to a boil.
- 4
Finish and serve
Slide the beef back into the bubbling sauce and toss for 20 to 30 seconds. The cornstarch on the meat will thicken the sauce into a glossy glaze. Kill the heat. Cut the scallion greens into 2-inch pieces and stir them in. Serve immediately over white rice.
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Mongolian Beef with Scallions
Created by: 30MinuteMeals
Ingredients
- 1 1/2 lb sirloin steak
- 1/3 cup cornstarch
- 1/4 cup canola oil
- 1/4 tsp salt
- 1 tbsp fresh ginger
- 4 tbsp garlic
- 1/4 tsp red pepper flakes
- 1/3 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 8 stalk scallions
Instructions
- Prep the beefSlice the sirloin against the grain into 1/4-inch strips. Lay the slices flat between plastic wrap and pound them thin with a meat mallet. Drop the beef into a zip-top bag with the cornstarch and massage until every piece is coated. Let it sit 15 minutes while you prep the rest.
- Sear in batchesHeat the canola oil in a large skillet over medium-high until it shimmers. Add the beef in a single layer — work in batches so the pan stays hot. Cook 30 seconds per side, about 1 minute total per batch. Move the seared beef to a plate and sprinkle with the salt. Crowding the pan steams the meat, so don't skip the batches.
- Build the saucePour off most of the oil, leaving about a tablespoon in the pan. Add the minced garlic, grated ginger, and red pepper flakes. Sauté for 10 to 15 seconds, just until fragrant — don't let the garlic brown. Pour in the soy sauce, water, and brown sugar, stir, and bring to a boil.
- Finish and serveSlide the beef back into the bubbling sauce and toss for 20 to 30 seconds. The cornstarch on the meat will thicken the sauce into a glossy glaze. Kill the heat. Cut the scallion greens into 2-inch pieces and stir them in. Serve immediately over white rice.