Easy from scratch Mongolian Beef that’s a healthy spin off the traditional dish and will hit your taste buds in all the right places. You are going to love this gluten-free Mongolian Beef.
This savory, flavorful Mongolian beef is going to be a new favorite dinner. It’s packed with protien, veggies, and it’s better than any take-out version. Also, it’s really simple to make.
Sure, you need to have the spices and sauces on hand but picking everything up the store will be worth it and you’ll have plenty of leftover ingredients that you can make this several times before having to pick more up.
By the way, if anyone ever tells you that gluten-free food is awful you tell them what they can do with their chop-sticks (just kidding, don’t be mean). So many foods are naturally gluten-free, and most people don’t realize it. Actually, what you really can do is cook them up something amazing. Something spicy or something savory.
Mongolian beef is easy to convert to gluten free by using gluten-free soy sauce and gluten-free hoisen sauce. If you don’t need gluten-free then you can use the regular versions.
This Mongolian beef recipe is much simpler than you might think. A bowl to mix the sauce, a cutting board to chop the veggies, and a wok style pan to pull it all together. That’s it.
This gluten-free Mongolian beef recipe is a spin off the traditional Mongolian Beef dish – with some added veggies and a swap for easy-to-find gluten-free sauces. It’s less sweet than the restaurant version and a bit on the lighter side. You won’t need to chug water to wash it down, as it’s lower in sodium and calories. If you want it spicier you can add more spice.
How to make Gluten-Free Mongolian Beef
- Combine the first 7 ingredients in a small mixing bowl, stirring until smooth; set aside.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add minced ginger, minced garlic, and beef. Saute for 2 minutes or until beef is browned. Remove beef from pan, set aside.
- Add red onion, mushrooms, and bell pepper to the pan and cook until slightly tender. Add back the beef and soy sauce mixture to the vegetables. Cook 1 minute or until sauce begins to thicken, stirring constantly.
- Add green onion. Cook 1 minute and then remove the pan from the stove.
- Serve over rice if desired.
- Store in an airtight container in the refrigerator for up to three days.
I have stored leftover Mongolian beef in the freezer. It holds up pretty well but the veggies do get a bit on the soft side.
What cut of beef do you use to make Mongolian beef?
Most restaurants and recipes call for flank steak to make Mongolian beef. Sometimes I will buy flank steak and sometimes I buy other cuts of beef it it’s on sale. As long as you cut the beef into thing strips you should be fine. You can always tenderize the beef before you cut it if you are worried about it being tough or chewy.
What is Mongolian Beef sauce made of?
Most Mongolian beef recipes call for a combination of soy sauce, water, sugar (usually brown), chili sauce, rice wine or cooking sherry, hoisin, and some spices. Sometimes you will see a variation and a few add more spice, sometimes in the form of sriracha.
I hope you give this gluten-free Mongolian beef recipe a try. These photos don’t do this Mongolian beef dish justice. This gluten-free Mongolian beef is not only amazing fresh from the pan, but it makes a wonderful leftover lunch too.
Leftovers are a must in my house, with all of us going our separate ways during the days. We use leftovers for filling, healthy lunches.
If you have any questions about this recipe please leave me a comment below and I will get back to you.
Happy Cooking and Baking,
Serving Size: 1
Amount Per Serving: Calories: 1304 Total Fat: 47g Saturated Fat: 11g Cholesterol: 208mg Sodium: 6373mg Carbohydrates: 50g Sugar: 24g Protein: 151g