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
This dish is easy to make with simple ingredients.
|Prep time: 5 mins||Cook time: 20 mins||Total 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
- 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.
- 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 the steak. Alternatively, this can also be done in a large bowl.
- 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.
- Carefully place the steak on a paper towel-lined plate so the oil can drip out and rinse the skillet.
- 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.
- 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.
- 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