Gluten Free Mongolian Beef

If you love takeout but need to keep things gluten free, you’re going to want to save this recipe. This gluten free mongolian beef hits all the right notes – sweet, savory, and a little bit sticky.

It uses just a handful of simple ingredients that you probably already have at home. No weird substitutes or hard to find items.

The trick to getting that crispy texture on the beef is coating it in cornstarch before searing. It gives every piece a light crunch that holds up even after you toss it in the sauce.

Traditional mongolian beef recipes call for regular soy sauce, but this version swaps it out for gluten free tamari. You honestly can’t tell the difference.

It’s ready in under 30 minutes, which makes it perfect for a weeknight dinner when you want something that feels special but doesn’t take forever.

Why You’ll Love This Recipe

Crispy Edges on Every Piece – The cornstarch coating gives each slice of beef an irresistibly crispy sear that holds up even under that sticky sauce.

Better Than Takeout – This tastes like PF Chang’s Mongolian Beef but it is completely gluten free and ready in under 30 minutes.

That Sauce Is Addictive – The mix of tamari and brown sugar creates a sweet-savory glaze that makes you want to lick the plate clean.

Fresh Ginger and Garlic Make It Pop – Real ginger and garlic give this dish a punch of flavor that bottled sauces just cannot compete with.

Ingredients

For the Sauce

• 1/3 cup Gluten Free Tamari
• 1/3 cup Brown Sugar
• 2 tbsp Water
• 1 tsp Sesame Oil

For the Beef

• 1 1/2 lb Flank Steak, Sliced Thin Against the Grain
• 1/3 cup Cornstarch
• 3 tbsp Vegetable Oil, Divided
• 4 Cloves Garlic, Minced
• 1 tbsp Fresh Ginger, Grated
• 5 Green Onions, Cut Into 2-Inch Pieces
• Steamed Rice, For Serving

How to Make

Step 1

In a small bowl, whisk together the tamari, brown sugar, water, and sesame oil until the sugar is dissolved. Set the sauce aside.

Step 2

Toss the sliced flank steak with the cornstarch in a bowl until every piece is evenly coated.

Step 3

Heat 2 tablespoons of the vegetable oil in a large wok or skillet over high heat until smoking. Add the beef in a single layer, working in batches, and sear for 1 to 2 minutes per side until crispy and browned. Remove the beef to a plate.

Step 4

Add the remaining 1 tablespoon of oil to the wok. Add the garlic and ginger and stir for 30 seconds until fragrant.

Step 5

Pour the sauce into the wok and bring to a rapid simmer. Cook for 1 to 2 minutes until the sauce begins to thicken slightly.

Step 6

Return all the beef to the wok along with the green onion pieces. Toss everything together for about 1 minute until the sauce is thick, sticky, and coats every piece of beef.

Step 7

Serve immediately over steamed rice while the beef is still crispy on the edges.

My Tips

Slice the Steak the Right Way

Look at your flank steak and you’ll see lines running through it – those are the grain. You want to cut across those lines, not along them. This is what makes the beef tender instead of chewy.

Pop the steak in the freezer for about 15-20 minutes before slicing. It firms up just enough so you can cut thin, even pieces without the meat sliding around on you.

Aim for slices about 1/4 inch thick. Thinner pieces get crispier when you sear them and they cook faster so they stay tender.

Don’t Skip the Cornstarch Coating

Make sure every single piece of beef is fully covered in cornstarch before it goes in the pan. The cornstarch is what gives the beef that crispy outside and also helps the sauce thicken and cling to each piece later.

If you notice extra cornstarch clumping on the beef, give each piece a light shake before adding it to the oil. Big clumps of dry cornstarch will burn in the pan and taste bitter.

Cornstarch is naturally gluten free, so it’s the perfect coating for this recipe. No need for any flour substitute here.

Sear in Small Batches

This is the most important step for getting that crispy, restaurant-style beef. If you crowd the pan, the temperature drops and the beef steams instead of searing. You’ll end up with gray, soggy meat.

Spread the pieces out in a single layer with space between them. For 1 1/2 pounds of steak, you’ll probably need 2-3 batches depending on the size of your wok.

Don’t touch the beef for a full 1-2 minutes after it hits the pan. Let it sit and develop that brown crust before you flip it.

More Tasty Recipes

• Gluten Free Orange Chicken
• Gluten Free Chicken Fried Rice
• Gluten Free Beef Stroganoff
• Gluten Free Swedish Meatballs
• Gluten Free Chicken Fried Steak

FAQ

Can I use a different cut of beef instead of flank steak?

Flank steak is ideal here because it stays tender when sliced thin and seared quickly over high heat. That said, skirt steak or flat iron steak work as great substitutes since they have a similar texture and hold up well to fast cooking.

Just make sure you slice whatever cut you choose as thin as possible and always against the grain. This keeps the beef from getting chewy or tough.