Gluten Free Mongolian Beef
This gluten free Mongolian beef is crispy, sticky, and packed with bold flavor. It rivals any takeout and comes together fast.
Print
Pin
Equipment
- wok
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
Instructions
- In a small bowl, whisk together the tamari, brown sugar, water, and sesame oil until the sugar is dissolved. Set the sauce aside.
- Toss the sliced flank steak with the cornstarch in a bowl until every piece is evenly coated.
- 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.
- Add the remaining 1 tablespoon of oil to the wok. Add the garlic and ginger and stir for 30 seconds until fragrant.
- 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.
- 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.
- Serve immediately over steamed rice while the beef is still crispy on the edges.
Servings: 4 servings
Nutrition
Serving: 1serving | Calories: 431kcal | Carbohydrates: 27g | Protein: 38g | Fat: 19g
Calories: 431kcal
Cost: $16