30-Minute Mongolian Beef

Steps to make 30-Minute Mongolian Beef

1. 1

   Prepare beef

   5min
   

   Slice the steak into ¼-inch slices. Lay the slices flat and cover with plastic wrap. Using a meat mallet, pound the beef to flatten it.

2. 2

   Coat with cornstarch

   2min
   

   Put the meat in a resealable plastic bag and add ⅓ cup cornstarch. Massage the steak and cornstarch together to ensure each piece is fully coated.

4. 3

   Cook beef

   10min
   

   In a large frying pan over medium-high heat, heat ¼ cup canola oil and add the steak pieces in a single layer. Cook the steak for 30 seconds on each side in batches to avoid overcrowding. Once cooked, remove the steak to a plate and sprinkle with salt.

5. 4

   Add aromatics

   1min
   

   Add 1 tablespoon grated ginger, 4 tablespoons minced garlic, and red pepper flakes to taste (or chili oil for more spice) and sauté for 10-15 seconds.

6. 5

   Add tamari, water and sugar

   1min
   

   Stir in ⅓ cup reduced-sodium tamari (or soy sauce), ½ cup water and ⅓ cup brown sugar and bring the mixture to a boil.

7. 6

   Add steak back

   1min
   

   Add the steak back to the pan and let the sauce thicken, for 20-30 seconds.

8. 7

   Add green onions

   1min
   

   Turn off the heat and add the scallions. Stir to combine.

9. 8

   Serve
   

   Serve immediately over white rice or rice noodles.