Saucy Mongolian Beef (Gluten-Free) + Saveur Blog Award Nomination
“Wow! What an incredible recipe. Very detailed and easy to follow instructions and delicious, well balanced flavor. Thank you so much for sharing! Definitely bookmarking this.”
Abs
Saucy Mongolian Beef (Gluten-free)
In celebration of my Saveur Blog Award Nomination in the Most-Inspired Weeknight Dinners Category, I’m sharing a special dinner recipe with you today: Saucy Mongolian Beef!
I posted a photo of this Mongolian Beef on my Instagram feed over a year ago. To this day, I get requests for the recipe. I figured this is the perfect time to share it!
On my Saveur Blog Award Nomination
I was in the fourth grade when I won the Altrusa Creative Writing Award, complete with a $50 Certificate of Deposit, or CD (something I still don’t understand to this day).
I still remember going up to the front of the room to accept the award. Blue carpet. Students crammed. Everyone cheering. I stumbled to the front of the room, dazed, wondering how I managed to win such a magnificent award.
Months later, I would still take it out and stare at the award. That precious $50 CD. That precious certificate. That precious affirmation.
Since then, I’ve won my share of awards and recognitions..essay scholarships, science projects, graduations. But I don’t think any of it had such a monumental effect on me as that fourth-grade writing award.
Until now.
That Altrusa award told my fourth-grade self that she could do it. She could rise. And now, 20 something years later, this Saveur Blog Award Nomination is doing the same.
With a 6-month-old, in the middle of my Master’s Degree, I started this blog with nothing but the desire to share my best with the world.
And now, almost 2 years later, I am incredibly grateful to receive such a memorable recognition. I still cannot believe I have been chosen as a finalist among such talent. This recognition has given me affirmation that all those late nights, early mornings, pains, and worries were completely, utterly, 100% worth it.
When I read the news, I literally screamed and cried all at once to my husband, attempting to get the good news out of my mouth and kind of scaring him in the process. It was a dream come true. I had never tasted a success so sweet.
Here’s how to vote!
It’s no secret that I could not have achieved this if it wasn’t for YOUR support. Thank you so very much for reading my words, trying my recipes, and giving me some of your precious time.
Now until September 12th, you can vote for me as often as you’d like here!
On to our Mongolian Beef!
Before I give you the recipe for this saucy Mongolian beef, I want to share a few tips…the usual housekeeping.
- The cut of the beef needs to be quick cooking. I have always used flank (called pasanda in Urdu). Once I didn’t, and our dinner time was spent silently chewing.
- You want to cut this beef against the grain. To do this, place the steak in front of you so that the grain is horizontal. Then, slice it toward you (vertical), so you’re going against the fibers of the meat. This will ensure the most tender results. I cut it so it’s about 2 inches long and around 1/3 inch wide.
- When searing the beef, keep the pan hot. The oil will splatter a bit. To decrease the splatter, you can skip the rice vinegar and soy sauce marinade and simply coat in cornstarch and maybe a little salt and pepper.
- I’ve kept the spice level mild, but do increase to your heart’s desire.
- If you don’t eat gluten-free, just use regular soy sauce and oyster sauce!
If you enjoy Asian fusion recipes, check out my Chicken Shashlik, Cashew Chicken and 20-Minute Coconut Lime Chicken!
Enjoy!
Saucy Mongolian Beef – Gluten-Free
Ingredients
Marinade
- 1 tbsp cornstarch
- 1 tbsp gluten-free soy sauce (tamari)
- 2 tsp rice vinegar
For the Sauce
- ½ cup water
- ¼ cup gluten-free soy sauce (tamari)
- 2 1/2 tbsp tightly packed brown sugar
- 1 tbsp cornstarch
- 1 tbsp gluten-free oyster flavored sauce
- 1 tsp sesame oil
- ½ tsp ground black pepper
- ½-1 tsp red chili flakes, or to taste
- 2-3 dashes ground white pepper
- 1/4 tsp sea salt, or to taste
Ingredients For Stir-Fry
- 1 lb (453 g) beef flank steak, thinly sliced against the grain (see notes within text)
- 3 tbsp neutral oil (I use avocado or grapeseed)
- ½ (100 g) onion, finely chopped
- 3-4 garlic cloves, crushed
- ½ inch piece ginger, crushed
- 4 green onions or scallions, cut diagonally into 2-inch strips
- sesame seeds, optional, for garnish
- white rice, cooked (for serving)
Instructions
- In a medium bowl, marinate the sliced beef with the ingredients listed under marinade. Cover and set aside. You can also refrigerate this for a longer marination until ready to use.
- Meanwhile, combine the ingredients for the sauce. Keep the rest of the ingredients for stir-frying near the stovetop. This is also a good time to prepare the rice if you haven't already.
- Heat a wok or skillet over high heat and add the oil. Once hot, use tongs to lift the meat pieces and brown them over high heat for about 1-2 minutes on each side. Do this in batches to prevent overcrowding the pan. Be careful as there will be some splattering of the oil. Also be sure not to overcook the meat, as you want it to remain as tender as possible. Remove and set aside on a plate.
- In the same pan, add the onions and sauté until they are slightly brown, about 2-3 minutes. Add the garlic and ginger and continue to sauté for a minute.
- Pour in the sauce and mix well. Let this simmer for about 10-15 seconds, stirring constantly, and add the beef. Stir-fry for a couple of minutes until the beef is cooked through and the sauce has reduced down to the desired consistency. Taste and adjust salt and spices.
- Mix in the green onions. Sprinkle with sesame seeds, if using. Serve immediately with white rice.
Notes
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15 Comments on “Saucy Mongolian Beef (Gluten-Free) + Saveur Blog Award Nomination”
Izzah- the dish turned out to be delicious! Just had to cook it a lot longer. I wanted to know- if i were to make it with chicken instead of beef, would i need to change anything?
Hi Sam, I’m glad it still worked out despite using stew meat. I did that once too and learned the hard way that flank is quick cooking while stew is a tough cut best for long cooking times. Yes, you can just replace the beef with chicken and it’ll be fine! Thank you for your review, Sam!
Hi Izzah,
I’m making this recipe right now. The sauce tasted so delicious! Only problem is- i didn’t have beef flank so i used beef stew and cut it up in strips. Realizing now that was the wrong call. How long do you think it’ll take before the beef cooks?
Wow! What an incredible recipe. Very detailed and easy to follow instructions and delicious, well balanced flavor. Thank you so much for sharing! Definitely bookmarking this.
Thanks so much, Abs!! Appreciate you sharing!
Hi Izzah,
I don’t have the oyster flavored sauce. Can I do without it? Or substitute it for something else?
THanks,
Sam
Hi Sam! You can try using hoisin sauce, but it’ll alter the flavor profile. Else just omit – I think it’ll still be good!
I would like to try this recipe but don’t have cornstarch. Is it ok to omit or do you have another substitute? Thanks so much for so many tasty recipes; my family loves them!
Thank you, Maya! So nice to hear that!
It’ll be a bit runnier it as cornstarch binds and thickens the sauce. If you have arrowroot starch, that’ll work too. If not, just go ahead and make it! It’ll still be yummy 🙂
Hi!
Ho many servings doe sit make? Is is for 2 or 4 people?
Thanks
Hi Rima,
It depends on the portion sizes of the individuals, but as a rule of thumb, I usually say 1 lb of meat serves 4. Hope that helps!
This recipe is so palate pleasing! I don’t think I’ll be tired of it anytime soon.
Congratulations on the nomination! You have my vote.
Thank you so much for your feedback and vote! I am honored to hear that! 🙂
Made this on a whim, and I couldn’t be happier. An absolutely delicious dish. I subbed the white rice for gluten free ramen noodles.
Yay! So happy to hear. Thanks very much for sharing your review!