Easy Mongolian Beef (Gluten-Free, Dairy-Free)

This homemade Mongolian beef is great for when you’re craving Asian food – tender beef slices coated in a glossy sweet and savory sauce, garnished with green onions for color and taste. Perfect with rice for a quick and comforting dinner! Gluten-free and dairy-free too.

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Beef Lovers, This One’s For You!

If you love beef plus Asian takeout, then I’ve got just the recipe for you! Think tender and thin beef slices seared until golden, then tossed a super flavorful sauce that’s sweet and savory and filled with umami!

Plus, it’s ready in just 30 minutes, and served over a plate of steaming hot white rice, is a quick and easy weeknight dinner that will satisfy your takeout cravings!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients you’ll need for this gluten-free Mongolian beef recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this Mongolian beef is just a matter of coating thin beef slices in a cornstarch mixture and searing the beef, before preparing a savory-sweet sauce and tossing the beef in it.
• Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this Mongolian beef recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipes Notes + Substitutions:

• Flank Steak: I used flank steak, but you can also use sirloin steak if you prefer. Make sure to slice the beef evenly into thin strips against the grain.
• Cornstarch: I used corn starch for coating the beef, but if you are allergic to corn, you can also use potato starch, tapioca starch or arrowroot starch.
• Minced Garlic: Minced fresh garlic adds plenty of taste and aroma to the sauce, so make sure not to leave it out.
• Ginger Paste: Ginger paste adds a delicious depth of flavor to the sauce, so definitely add it in. If you don’t have garlic paste, you can also grate fresh ginger instead.
• Sesame Oil: Sesame oil adds characteristically Asian flavor to this Mongolian beef recipe. So definitely add it in.
• Soy Sauce: I used gluten-free soy sauce (tamari sauce) to keep this recipe dairy-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. Alternatively, if you are allergic to soy, go ahead and use coconut aminos instead.
• Brown Sugar: I used light brown sugar to add a bit of sweetness to the sauce. Alternatively, you can also use white sugar or cane sugar if you prefer.
• Green Onions: I like sprinkling this Mongolian beef with fresh sliced green onions for a vibrant contrast in color. Alternatively, you can also use sliced chives or other green fresh herbs if you prefer.
• Sesame Seeds: I like sprinkle white sesame seeds over the beef for a nice color contrast to the dark brown of the beef and make the dish more visually appealing (optional but recommended).

How to Make Mongolian Beef:

Toss Beef with Cornstarch: Place the thinly sliced beef in a bowl. Add the cornstarch, salt, and pepper. Toss well until every piece is evenly coated.

Sear Coated Beef Slices: Heat the frying oil in a large skillet over medium heat. Fry the beef in batches, in a single layer, for 3–4 minutes per side, stirring gently, until crispy and golden.

Dish by Dish Tips:

• Pat Beef Dry: Make sure to pat the beef slices dry before coating it with cornstarch so it crisps up better once seared.
• Swap Beef for Other Proteins: If you prefer, you can substitute the beef for other types of proteins (such as chicken, turkey, pork, venison or even tofu for a vegetarian option).
• Other Types of Veggies: Add vegetables such as red or yellow bell peppers, carrots, or broccoli for extra color.
• Serve With: I recommend serving this Mongolian beef with steaming white rice (or brown rice), but you may also use cauliflower rice if you prefer a low-carb option.

Other Gluten-Free Beef Recipes You’ll Love:

• Beef and Broccoli (Gluten-Free, Dairy-Free)
• Beef Stroganoff (Gluten-Free, Dairy-Free)
• Beef Bourguignon (Gluten-Free, Dairy-Free)
• Comforting Beef Stew (Gluten-Free, Dairy-Free)

Gluten-Free Asian Recipes to Enjoy:

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Easy Mongolian Beef (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

This homemade Mongolian beef is great for when you’re craving Asian food – tender beef slices coated in a glossy sweet and savory sauce, garnished with green onions for color and taste. Perfect with rice for a quick and comforting dinner! Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Beef:

• 1 pound flank steak, thinly sliced
• 1/2 cup cornstarch
• Pinch of salt
• Pinch of ground black pepper
• 3 tablespoons oil, for frying

For the Sauce:

• 1 1/2 teaspoon minced garlic
• 1 teaspoon ginger paste
• 1 teaspoon sesame oil
• 1/2 cup gluten-free soy sauce (tamari sauce)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon light brown sugar
• Green onions, for serving
• White sesame seeds, for topping (optional)

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Instructions

1. Toss Beef with Cornstarch: Place the thinly sliced beef in a bowl. Add the cornstarch, salt, and pepper. Toss well until every piece is evenly coated.
2. Sear Coated Beef Slices: Heat the frying oil in a large skillet over medium heat. Fry the beef in batches, in a single layer, for 3–4 minutes per side, stirring gently, until crispy and golden.
3. Transfer to Plate: Transfer the cooked beef to a plate lined with paper towels to absorb excess oil.
4. Prepare Sauce: In the same skillet, add garlic and ginger. Sauté for about 2 minutes until fragrant. Add gluten-free soy sauce, brown sugar, and sesame oil. Bring to a gentle boil.
5. Prepare Cornstarch Slurry: Mix 1 tablespoon cornstarch with 2 tablespoons of water and pour into the sauce. Stir until thickened.
6. Return Beef to Skillet: Return the previously seared beef to the skillet. Toss gently and cook for 2–3 minutes, until every piece is coated in a glossy, sticky sauce.
7. Garnish & Serve: Serve immediately, topped with sliced green onions, sesame seeds, and chili flakes if desired.

Notes

Flank Steak: I used flank steak, but you can also use sirloin steak if you prefer. Make sure to slice the beef thinly against the grain.

Cornstarch: I used cornstarch for coating the beef, but if you are allergic to corn, you can also use tapioca starch or arrowroot starch.

Minced Garlic: Minced fresh garlic adds plenty of taste and aroma to the sauce, so make sure not to leave it out.

Ginger Paste: Ginger paste adds a delicious depth of flavor to the sauce, so definitely add it in. If you don’t have garlic paste, you can also use freshly grated ginger instead.

Sesame Oil: Sesame oil adds characteristically Asian flavor to this Mongolian beef recipe. So definitely add it in.

Soy Sauce: I used gluten-free soy sauce (tamari sauce) to keep this recipe dairy-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. Alternatively, if you are allergic to soy, go ahead and use coconut aminos instead.

Brown Sugar: I used light brown sugar to add a bit of sweetness to the sauce. Alternatively, you can also use white sugar or cane sugar if you prefer.

Green Onions: I like sprinkling this Mongolian beef with fresh sliced green onions for a vibrant contrast in color. Alternatively, you can also use sliced chives or other green fresh herbs if you prefer.

Sesame Seeds: I like sprinkle white sesame seeds over the beef for a nice color contrast to the dark brown of the beef and make the dish more visually appealing (optional but recommended).

• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: Stir Fry
• Cuisine: Asian