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Saucy Mongolian Beef – Gluten-Free

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This tested-and-perfected gluten-free Mongolian Beef recipe has a little extra sauce (and flavor)!
Course Main Course
Cuisine Chinese, Pakistani
Keyword Saucy Mongolian Beef - Gluten-Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Author Izzah Cheema

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 beef flank steak thinly sliced against the grain (see notes within text)
  • 3 tbsp neutral oil (I use avocado or grapeseed)
  • ½ 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)
US Customary - Metric

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

See tips within blog post text.