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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!

Gluten-Free Mongolian Beef
Make a delicious dinner with this gluten-free Mongolian beef!
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
Instructions
- 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.
This is one of my daughter’s favorites. We made the Cooking Light version on Monday night and served with snow peas.