Description
A quick and easy Mongolian beef dish that delivers savory and sweet flavors in just 30 minutes, perfect for a busy weeknight.
Ingredients
- 1 lb thinly cut steak (flank or sirloin, sliced thin against the grain)
- 1/3 cup gluten-free soy sauce (or tamari)
- 1/4 cup brown sugar (light or dark)
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated or finely minced
- 2 tbsp neutral oil for cooking (vegetable, avocado, or similar)
- 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
- Sliced green onions (for garnish)
- Sesame oil (for finishing)
- A pinch of red pepper flakes (for heat)
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, and grated ginger until the sugar mostly dissolves.
- Heat a tablespoon of oil in a large skillet over medium-high heat until shimmering.
- Add the sliced steak in a single layer (work in batches if necessary) and cook undisturbed for 1–2 minutes per side, until browned and just cooked through. Remove any excess liquid from the pan if it accumulates.
- Return the browned steak to the pan, pour the sauce over it, and stir so every piece is coated.
- Let the mixture simmer for 2–3 minutes, stirring occasionally, until the sauce reduces and becomes glossy. If you prefer a thicker glaze, stir in a cornstarch slurry and simmer another 30–60 seconds until the sauce clings to the beef.
- Serve immediately over steamed rice or gluten-free noodles and garnish with sliced green onions or a drizzle of toasted sesame oil.
Notes
For best texture, slice steak thin and against the grain. Avoid overcrowding the pan to build better browning and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian