The Best Mongolian Beef Ever! Make A Delicious Dinner With This Gluten-Free Mongolian Beef!

Gluten-free Mongolian beef is a dish inspired by Mongolian cuisine that is made without gluten-containing ingredients. Mongolian beef itself is a popular Chinese-American dish that typically consists of sliced beef, stir-fried with onions and a savory sauce. However, to make it gluten-free, certain adjustments are made to the traditional recipe.

Gluten is a protein found in wheat, barley, and rye, which can cause adverse reactions in individuals with gluten intolerance or celiac disease. To create a gluten-free version of Mongolian beef, the ingredients that contain gluten, such as soy sauce, oyster sauce, or hoisin sauce, need to be substituted with gluten-free alternatives.

Gluten-free soy sauce or tamari can be used as a replacement for regular soy sauce. Tamari is a Japanese soy sauce that is often gluten-free. Additionally, gluten-free oyster sauce and hoisin sauce are available in some specialty stores or can be made from scratch using gluten-free ingredients.

The beef is typically marinated in a mixture of gluten-free soy sauce, garlic, ginger, and other seasonings before being stir-fried with onions and a gluten-free sauce. The sauce usually consists of a combination of gluten-free soy sauce, brown sugar, garlic, ginger, and sometimes cornstarch to thicken it.

How to Make Delicious Dinner With This Gluten-Free Mongolian Beef

Gluten-Free Mongolian Beef

This dish is easy to make with simple ingredients.
Prep time: 5 minsCook time: 20 minsTotal time: 25 mins



  • 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


  1. In a small saucepan, 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.
  2. Slice the steak against the grain in 1/4 inch slices that are bite size.
  3. Place the steak in a Ziploc bag with the corn starch, seal, and shake to coat the steak. Alternatively, this can also be done in a large bowl.
  4. In a large skillet, heat 2 Tbsp of oil on medium-high heat and cook the steak until it is medium-well or lightly pink. This will take about 6-8 minutes.
  5. Carefully place the steak on a paper towel-lined plate so the oil can drip out and rinse the skillet.
  6. Place the steak back into the skillet on medium-high heat and carefully pour in the sauce. Stir or flip the steak occasionally so that it does not stick.
  7. Let this cook for 8-10 minutes until the sauce was completely soaked into the steak. In the final 1-2 minutes, add the sliced green onions.
  8. Once the steak is nice and coated serve it on top of cooked rice with additional green onions.


This can be made ‘not’ gluten-free by using regular soy sauce.


Serving: 4Servings | Calories: 447kcal | Carbohydrates: 51g | Protein: 28g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1696mg | Potassium: 544mg | Fiber: 1g | Sugar: 41g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 3mg

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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