When I Made This Delicious Mongolian Beef (Gluten-Free), My Friends Asked Me The Recipe

The sizzle of the stir-fry pan echoed my own excitement. Weeknight dinners, usually a symphony of sighs and soggy takeout wrappers, were about to get a major upgrade. Tonight, I was on a mission – to conquer the culinary Everest of takeout favorites: gluten-free Mongolian beef. And let me tell you, friends, I summited that mountain with a flourish, and the view from the top (served steaming over fluffy white rice) was nothing short of spectacular.

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My ambition might seem crazy to anyone who’s wrestled with the gluten demon before. “Mongolian beef,” they scoff, “with its sticky, saucy embrace, is about as gluten-free as a flour sack.” But I, fueled by the memory of those crispy, caramelized bites from countless plastic takeout containers, refused to be deterred. And so, I embarked on a journey of kitchen alchemy, transforming pantry staples into a symphony of savory, sweet, and tangy that would make even the most ardent gluten aficionado do a double-take.

The aroma that greeted my friends as they poured through the door was a warm, welcoming promise. Laughter erupted as they dug into the fluffy stir-fried goodness, their eyes widening with each bite. “Is this… gluten-free?” they’d ask, bewildered and delighted. The answer, delivered with a triumphant grin, was met with cheers and requests for seconds.

So, dear gluten-challenged comrades, fear not the siren song of Mongolian beef! With a little ingenuity and a sprinkle of culinary magic, you, too, can conquer this takeout titan and leave your friends speechless with deliciousness. Tonight, I’m here to share the secrets of my gluten-free summit, from the perfect gluten-free stir-fry hack to the sauce that sings with sweet heat. Buckle up, your weeknight dinners are about to get a whole lot bolder (and tastier). Let’s work and roll!

How to Make Delicious Dinner With This Gluten-Free Mongolian Beef

Gluten-free Mongolian beef is a dish inspired by Mongolian cuisine that is made without gluten-containing ingredients. Mongolian beef itself is a popular Chinese-American dish that typically consists of sliced beef, stir-fried with onions and a savory sauce. However, to make it gluten-free, certain adjustments are made to the traditional recipe.

Gluten is a protein found in wheat, barley, and rye, which can cause adverse reactions in individuals with gluten intolerance or celiac disease. To create a gluten-free version of Mongolian beef, the ingredients that contain gluten, such as soy sauce, oyster sauce, or hoisin sauce, need to be substituted with gluten-free alternatives.

Gluten-free soy sauce or tamari can be used as a replacement for regular soy sauce. Tamari is a Japanese soy sauce that is often gluten-free. Additionally, gluten-free oyster sauce and hoisin sauce are available in some specialty stores or can be made from scratch using gluten-free ingredients.

The beef is typically marinated in a mixture of gluten-free soy sauce, garlic, ginger, and other seasonings before being stir-fried with onions and a gluten-free sauce. The sauce usually consists of a combination of gluten-free soy sauce, brown sugar, garlic, ginger, and sometimes cornstarch to thicken it.

This dish is easy to make with simple ingredients.

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

INGREDIENTS

SAUCE

2 Tsp Vegetable Oil
1/2 Tsp Ginger
1 Tbsp Minced Garlic
1/2 Cup Soy Sauce or Gluten Free Soy Sauce
1/2 Cup Water
3/4 Cup Brown Sugar Packed

MEAT

2 Tbsp Vegetable Oil
1 Lb Flank Steak
1/4 Cup Corn Starch

EXTRAS

3 Green Onions Sliced
White Rice Optional

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INSTRUCTIONS

In a small saucepan, warm up the oil then place in the remaining sauce ingredients and let this simmer for about 10 minutes. I put this on low and let it continue to warm while I cooked the steak.
Slice the steak against the grain in 1/4 inch slices that are bite size.
Place the steak in a Ziploc bag with the corn starch, seal, and shake to coat the steak. Alternatively, this can also be done in a large bowl.
In a large skillet, heat 2 Tbsp of oil on medium-high heat and cook the steak until it is medium-well or lightly pink. This will take about 6-8 minutes.
Carefully place the steak on a paper towel-lined plate so the oil can drip out and rinse the skillet.
Place the steak back into the skillet on medium-high heat and carefully pour in the sauce. Stir or flip the steak occasionally so that it does not stick.
Let this cook for 8-10 minutes until the sauce was completely soaked into the steak. In the final 1-2 minutes, add the sliced green onions.
Once the steak is nice and coated serve it on top of cooked rice with additional green onions.