Gluten-Free 30-Minute Mongolian Beef
A cozy, warm dish that features bold and savory flavors, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1.5 pounds thinly sliced beef flank or sirloin, cut against the grain
- 2 tablespoons oil (neutral oil like avocado or canola)
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/2 cup reduced-sodium gluten-free soy sauce (tamari)
- 1/3 cup brown sugar or coconut sugar
- 1/2 cup water or gluten-free beef broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 pieces green onions, sliced
- Steamed rice or cauliflower rice, to serve
Instructions
Preparation
- Pat the beef slices dry with paper towels to help them brown quickly. Season lightly with salt.
Making the Sauce
- In a bowl, whisk together the gluten-free soy sauce, brown sugar, and water or broth until the sugar dissolves.
Cooking
- Heat oil over medium-high heat in a large skillet or wok. Working in batches, quickly sear the beef slices for 1–2 minutes per side until browned but not fully cooked. Transfer to a plate.
- Lower heat to medium. Add a touch more oil if needed, then add the garlic and ginger, cooking for 30–45 seconds until fragrant.
- Pour the sauce into the pan and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens. Return the beef and toss to coat evenly, cooking just until the beef is cooked through and glossy.
- Stir in green onions and red pepper flakes. Serve immediately over rice or cauliflower rice.
Notes
Slice thin and against the grain so the beef is tender. Adjust flavors with rice vinegar or gluten-free oyster sauce. Avoid overcrowding the pan while searing.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 1gSugar: 10g
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