30 Minute Mongolian Tenderloin is an old favorite using thinly sliced beef or pork tenderloin. It is tossed in a sweet soy garlic ginger sauce and can be enjoyed as is or over rice, quinoa, or noodles. I’ve included slow cooker and instant pot methods.

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30 MINUTE MONGOLIAN TENDERLOIN

This recipe cooks quickly and makes a great weeknight meal. It’s a good meal to prep ahead if that’s your thing. You can use any protein. We like beef, pork, and chicken. The sauce is the real star so it enhances any meat.

I also like to change the vegetables. Instead of bell peppers, I often use broccoli florets or a bag of frozen stir-fry vegetables.

If you follow a low-carb diet amp up the veggies. Otherwise, you can stretch 30 Minute Mongolian Tenderloin by serving it over rice or noodles.

As well, you can easily double the recipe for more guests or teenage boys. 😏

INGREDIENTS FOR MONGOLIAN TENDERLOIN

Vegetable oil.
Meat. You can use pork or beef tenderloin. Beef tenderloin is pricey, you can also use flank steak. It’s actually very good with chicken too.
Cornstarch.
Salt. For this recipe, I like to use coarse salt and pepper.
Black pepper.
Red bell pepper.
Green bell pepper.
Onion.
Bella mushrooms.
Red pepper flakes.
You can add broccoli florets if desired.
Sesame seeds.
Green onions.
Garlic paste. Garlic paste and Ginger paste are located in the produce section of the store. Furthermore, if you can’t find it you can always mince fresh garlic and ginger.
Ginger paste.
Soy sauce. I highly recommend you use low-sodium soy sauce. As well, you can sub tamari or liquid aminos which are better for you.
Brown sugar.
Water.

HOW DO I MAKE MONGOLIAN TENDERLOIN IN AN INSTANT POT?

First, turn your Instant Pot to “saute”.
Add 1 tablespoon of oil and when the oil is hot, add the meat. Sear it on both sides in batches. If needed, add more oil between batches. Be sure not to crowd the meat while searing it or it’ll steam instead.
When it’s all seared hit “cancel” on the Instant Pot.
Return all meat to the Instant Pot and pour sauce over it.
Place lid on and set to Manual (High Pressure) for 10 minutes. Double-check that the valve is in sealing position.
Pressure release first when the time is up.
Garnish with sesame seeds and greens onions before serving.

HOW DO I MAKE MONGOLIAN TENDERLOIN IN THE SLOW COOKER?

Add all the sauce ingredients to the slow cooker and stir.
Dip the tenderloin in cornstarch then add it to the sauce in the slow cooker.
After all the protein is added to the slow cooker, gently stir to coat all the meat in the sauce.
Cover and cook on low for 4-6 hours or until the meat is cooked through and the sauce has thickened.
Garnish with sesame seeds and greens onions before serving.

TIPS FOR SUCCESS

First, to thinly slice the tenderloin, place the meat in the freezer for 30 minutes before cutting. Next, cut it in half down the center and slice each half into slices that are ¼-inch thick. Try to get all the slices the same thickness for uniform cooking.
Be sure the oil is hot, about 350°F is perfect. Test by placing a wooden spoon into the oil, if it bubbles gently it is ready.
The cornstarch coats the meat and gives a slightly crunchy crust which better holds the sauce.
You want the peppers tender-crisp. Do not fully soften them. A slight crunch is perfect.
Cornstarch and water make a slurry that thickens the sauce. The sauce will thicken more as it cools.
Store in a sealed container in the fridge for up to 3 days.

READER FAVORITE RECIPES

Crock Pot Crack Chicken — Ground Beef Mongolian Noodles

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30 MINUTE MONGOLIAN TENDERLOIN

30 Minute Mongolian Tenderloin beef or pork can be used Marinade can be mild or spicy. Slow Cooker & Instant Pot methods given. #mongolian #recipes

Author: Paula

5 from 12 votes

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Prep Time: 10

Cook Time: 20

Servings: 6 servings

Ingredients

¼ cup vegetable oil
1 pound beef filets or pork tenderloin
2 tablespoons cornstarch
1 teaspoon coarse salt
½ teaspoon black pepper
1 medium red bell pepper sliced
1 medium green bell pepper sliced
1 small white onion sliced
1 cup Bella mushrooms sliced
1 teaspoon red pepper flakes

Garnish

1 teaspoon sesames seeds
¼ cup green onions chopped

Sauce

2 teaspoons garlic paste
2 teaspoons ginger paste
¾ cup low sodium soy sauce
2 tablespoons brown sugar
⅓ cup water
1 tablespoon cornstarch
1 tablespoon water

Instructions

Heat vegetable oil in a wok over medium-high heat.
Slice the pork tenderloin into ¼” thick pieces, about 1” in length. Add to a large mixing bowl and toss with cornstarch, salt, and pepper.
Add pork to the wok and fry for 2 minutes per side. Remove and place onto a paper towel-lined sheet or a wire rack-lined baking sheet to allow excess oil to drip away.
Next, add the onions, peppers, and mushrooms to the wok. Season with red pepper flakes. Stir fry for 5 minutes to soften. Remove from the wok and set aside.
Wipe the wok clean and return to the stovetop. Combine garlic paste, ginger paste, soy sauce, brown sugar, and water in a bowl with a pour spout and whisk well. Pour into the wok.
Stire the 1 tablespoon of cornstarch and the 1 tablespoon of water together to make a slurry.
Once the sauce starts to boil, add the cornstarch slurry and whisk. Lower the heat to a simmer. Cook for 3 minutes.
Add the pork and veggies back to the wok and toss in the sauce. Cook for 4 minutes then remove from heat. Garnish with chopped green onions and sesame seeds. Enjoy!

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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