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Make a delicious dinner with this Gluten-Free Mongolian Beef!
If you prefer to make this with the air fryer version, be sure to head over to Air Fryer Mongolian Beef.
How do you make Gluten-Free Mongolian Beef?
This Gluten-Free Mongolian Beef pairs a thin steak with a great sauce using gluten-free soy sauce.
It’s best to use a flank steak; however, skirt steak will work too. Flank is more tender and a good option so that the steak isn’t too tough.
What starch should you coat the steak with?
The steak will need to be coated with a starch of some sort. I typically will use cornstarch; however, you can also use potato starch.
I do not suggest using flour though as it does not stick to the meat as starch does.
What should you pair Gluten-Free Mongolian Beef with?
We like to pair ours with rice and green beans. I also tend to top it with sliced green onions.
This could also be paired with stir fry veggies too.
Now it’s time to enjoy some Gluten-Free Mongolian Beef!
- 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
- 2 Tbsp Vegetable Oil
- 1 Lb Flank Steak
- 1/4 Cup Corn Starch
- 3 Green Onions, Sliced
- White Rice, Optional
- In a medium-sized skillet, 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 steak.
- In a large skillet, heat the remaining oil and cook the steak. This takes about 10 minutes to brown the steak medium well.
- I placed the steak on a paper towel lined plate to drain out the oil and cleaned out the skillet.
- Next, I put the steak back in the skillet with the sauce and green onions. Let this cook for 10 minutes until the sauce was completely soaked into the steak.
- I served this on top of white rice with diced green onions.