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This Gluten-Free Mongolian beef recipe is so delicious and so easy. Perfect for a busy weeknight, or perfect for an easy Friday night dinner – better than take-out style. The balance of the spice from the ginger mixed with the sweet of the brown sugar makes the quintessential Mongolian sauce, paired with crispy beef strips and sautéed vegetables, it’s a dinner the whole family will love.

The best, healthy Mongolian Beef Recipe BELOW 

Why You Will Love This Recipe:

• Easy recipe to follow
• Simple ingredients
• Wholesome ingredients you can feel good about feeding your family
• Comes together quickly
• Gluten-Free, Soy-Free, and Seed Oil Free
• Robust flavors
• Perfect for a noodle bowls dinner

Ingredient List:

• 2 lb flank steak or skirt steak – Thinly sliced against the grain to ensure tenderness.
• 1 red bell pepper – Sliced into thin strips for a pop of color and natural sweetness.
• 1 yellow bell pepper – Sliced into thin strips to balance the flavor and enhance the dish’s vibrancy.
• 2/3 cup julienned carrots – Adds crunch and subtle sweetness.
• 1/3 cup green onions (scallions) – Chopped, reserving a portion for garnish.
• 1 tablespoon corn starch – Gluten-free certified, for coating the beef and thickening the sauce. You could substitute arrowroot powder or arrowroot starch. 
• Olive oil or avocado oil – For pan-searing the beef and stir-frying the vegetables; both oils provide a neutral flavor.
• 2 cups prepared rice – Cook white rice with 1 tablespoon of coconut oil and a pinch of salt for enhanced flavor, or substitute with gluten-free rice noodles for a different texture.
• Pinch of red pepper flakes (optional) – For a touch of spice; adjust to taste.

Soy-Free Sauce Recipe:

• 1 teaspoon grated fresh ginger – Aromatic and zesty, adds a subtle heat.
• 4 garlic cloves, minced – For bold, savory flavor.
• 1/3 cup brown sugar – Provides the signature sweetness characteristic of Mongolian beef. I prefer dark brown sugar. 
• 1/3 cup water – Helps balance and adjust the sauce’s consistency.
• 1/3 cup coconut aminos – A soy-free alternative to soy sauce with a slightly sweet and savory flavor.

Instructions:

1. Prep the Sauce:
   • In a small bowl, whisk together minced garlic, grated ginger, water, brown sugar, and coconut aminos.
   • Ensure the sugar dissolves completely to create a smooth sauce. Set aside.
2. Prepare the Steak:
   • Slice the flank or skirt steak thinly against the grain into bite-sized strips. This helps keep the meat tender.
   • In a medium bowl, toss the steak pieces with cornstarch, ensuring each piece is lightly coated.
   • Season with a pinch of salt and pepper for added flavor.
3. Cook the Beef:
   • Heat 1-2 tablespoons of avocado oil in a cast iron or non-stick large skillet over medium-high heat.
   • Once the oil is shimmering, add the coated steak pieces in a single layer.
   • Sear the steak, cooking for about 2-3 minutes per side, until the edges are crispy and begin to char. Avoid overcrowding the pan; cook in batches if necessary.
   • Remove the cooked beef from the pan and set it aside in a bowl.
4. Sauté the Vegetables:
   • In the same skillet, add a bit more oil if needed.
   • Add the red bell peppers, yellow bell peppers, and julienned carrots.
   • Stir-fry the vegetables over medium heat until they reach your desired tenderness—about 4-5 minutes for crisp-tender vegetables.
5. Combine and Thicken the Sauce:
   • Lower the heat to medium-low and return the cooked steak to the skillet with the vegetables.
   • Pour the prepared sauce over the beef and veggies, stirring to coat everything evenly.
   • Let the sauce come to a gentle boil. Cook for 3-5 minutes, allowing it to thicken slightly. Stir occasionally to prevent sticking.
6. Serve:
   • Remove from heat and serve over prepared white rice or rice noodles.
   • Garnish with chopped green onions and a pinch of red pepper flakes (if using) for added flavor and presentation.

Tips:

• To ensure the sauce thickens properly, keep the skillet at a gentle boil and stir consistently.
• For extra flavor, marinate the steak in a small portion of the sauce (minus the cornstarch) for 30 minutes before cooking.
• Adjust sweetness or saltiness in the sauce to taste by adding more brown sugar or coconut aminos as needed.

Perfect Pairings: 

Sides

1. Steamed Vegetables
   • Broccoli, snow peas, bok choy, or asparagus provide a fresh and crunchy balance to the rich and savory beef.
2. Fried Rice
   • A classic complement—make it gluten-free by using tamari or coconut aminos instead of soy sauce. Add scrambled eggs, peas, and green onions for a hearty addition.
3. Egg Drop Soup
   • This light, savory soup is a great starter to warm up your palate without overpowering the main dish.
4. Cucumber Salad
   • A refreshing cucumber salad with rice vinegar, sesame oil, and a sprinkle of sesame seeds cuts through the beef’s richness.
5. Spring Rolls or Fresh Rolls
   • Gluten-free rice paper rolls filled with veggies and a side of peanut or sweet chili dipping sauce make for a light and tasty pairing.

Noodles & Grains

6. Gluten-Free Rice Noodles
   • Tossed in sesame oil and a splash of coconut aminos, rice noodles soak up the sauce beautifully.
7. Cauliflower Rice
   • A low-carb option that adds a mild, nutty flavor while keeping the dish light.
8. Jasmine or Coconut Rice
   • Enhance plain rice by cooking it with coconut milk for a fragrant and slightly sweet pairing.

Garnishes

9. Pickled Vegetables
   • Lightly pickled carrots, radish, or cucumbers add acidity and crunch to balance the dish.
10. Kimchi
    • If you enjoy a spicy twist, kimchi pairs surprisingly well with Mongolian beef, adding depth and heat.

Drinks

11. Green Tea or Jasmine Tea
    • These teas cleanse the palate and complement the Asian-inspired flavors of Mongolian beef.
12. Light Cocktails or Mocktails
    • Try a ginger-lime mocktail or a sparkling sake-based drink to enhance the meal.

Desserts

13. Mango Sticky Rice
    • A sweet and creamy dessert that ties the meal together with tropical flavors.
14. Coconut Milk Panna Cotta
    • A light, gluten-free dessert with subtle sweetness to balance the savory beef.

Check out the recipe card below for this delicious and easy Mongolian beef recipe!

Easy Gluten-Free, Soy Free Mongolian Beef Recipe

This Gluten-Free Mongolian beef recipe is so delicious and so easy. Perfect for a busy weeknight, or perfect for an easy Friday night dinner – better than take-out style. The balance of the spice from the ginger mixed with the sweet of the brown sugar makes the quintessential Mongolian sauce, paired with crispy beef strips and sautéed vegetables, it's a dinner the whole family will love.

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Ingredients

• 2 lbs skirt steak or flank steak
• 1 red bell pepper cut into strips
• 1 yellow bell pepper cut into strips
• 2/3 cup julienned carrots
• 1/3 cup green onions scallions, chopped
• 1 tablespoon corn starch
• 2 cups prepared rice I like white rice prepared with a tablespoon of coconut oil + salt

For the Sauce

• 1 tsp grated ginger
• 4 cloves of garlic
• 1/3 cup brown sugar
• 1/3 cup water
• 1/3 cup Coconut Aminos

Instructions

• In a small bowl, whisk together minced garlic, grated ginger, water, brown sugar, and coconut aminos.
• Ensure the sugar dissolves completely to create a smooth sauce. Set aside.
• Slice the flank or skirt steak thinly against the grain into bite-sized strips. This helps keep the meat tender.
• In a medium bowl, toss the steak pieces with cornstarch, ensuring each piece is lightly coated.
• Season with a pinch of salt and pepper for added flavor.
• Heat 1-2 tablespoons of avocado oil in a cast iron or non-stick large skillet over medium-high heat.
• Once the oil is shimmering, add the coated steak pieces in a single layer.
• Sear the steak, cooking for about 2-3 minutes per side, until the edges are crispy and begin to char. Avoid overcrowding the pan; cook in batches if necessary.
• Remove the cooked beef from the pan and set it aside in a bowl.
• In the same skillet, add a bit more oil if needed.
• Add the red bell peppers, yellow bell peppers, and julienned carrots.
• Stir-fry the vegetables over medium heat until they reach your desired tenderness—about 4-5 minutes for crisp-tender vegetables.
• Lower the heat to medium-low and return the cooked steak to the skillet with the vegetables.
• Pour the prepared sauce over the beef and veggies, stirring to coat everything evenly.
• Let the sauce come to a gentle boil. Cook for 3-5 minutes, allowing it to thicken slightly. Stir occasionally to prevent sticking.
• Remove from heat and serve over prepared white rice or rice noodles.
• Garnish with chopped green onions and a pinch of red pepper flakes (if using) for added flavor and presentation.

Servings: 5