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Easy Gluten-Free, Soy Free Mongolian Beef Recipe
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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.
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Prep Time:15 minutes
Cook Time:15 minutes

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