Gluten-Free Mongolian Beef In Minutes
Try this Quick & Easy Gluten-Free Mongolian Beef recipe! Tender strips, sweet & salty sauce, perfect weeknight dinner.
Servings 4 servings
Ingredients
- 1 lb thinly sliced steak strips (½ cm) flank, or rib
- 1 cup thinly sliced onion
- 3 green onions sliced into 2 cm pieces
- 1 tablespoon sliced garlic
- 1 tablespoon grated ginger
- ¼ cup Tamari or soy sauce for non-gluten-free
- 2 tablespoon brown sugar
- 1 teaspoon rice vinegar
- ⅛ teaspoon freshly ground black pepper
- 1 egg beaten
- 2 tablespoon cornstarch
- 1 tablespoon canola oil
Instructions
- Season the beaten egg with salt and pepper, then stir in the beef. Once the beef is coated in the egg, add the cornstarch and stir until each piece of beef is coated.
- In a small container mix together the soy sauce, sugar, and vinegar.
- Heat a large skillet or wok over medium-high heat until very hot. Add the canola oil and the beef. Cook until the beef is browned, about four minutes.
- Add the yellow onion into the pan and cook for another three minutes or until the onion starts to soften.
- Add the garlic, ginger, and green onions and cook for a minute or two or until the garlic and ginger become aromatic (you can smell them).
- Stir the soy sauce mixture well, then pour it into the pan. Rinse the container out with two tablespoons of hot water and add that to the pan as well.
- Cook Mongolian Beef for four to five minutes or until there is no more liquid pooling in the bottom of the pan.
- Transfer the Mongolian Beef to a platter and garnish with sesame seeds. Serve with steamed rice and vegetables.