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.
Ingredients
- 1 pound flank steak, thinly sliced
- 1/2 cup cornstarch
- Pinch of salt
- Pinch of ground black pepper
- 3 tablespoons oil, for frying
- 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)
Instructions
- 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.
- Transfer to Plate: Transfer the cooked beef to a plate lined with paper towels to absorb excess oil.
- 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.
- Prepare Cornstarch Slurry: Mix 1 tablespoon cornstarch with 2 tablespoons of water and pour into the sauce. Stir until thickened.
- 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.
- 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
