Easy from scratch Gluten-Free Mongolian Beef that’s a healthy spin off the traditional dish and will hit your taste buds in all the right places.
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).
Actually, what you really can do is cook them up something amazing.
Something spicy or something savory.
Or maybe something a little of both… like this Gluten-Free Mongolian Beef!
It’s 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.
This dish 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.
These photos don’t do this 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.
Enjoy!
Chrystal Carver
Yields 6
20 minPrep Time
20 minCook Time
40 minTotal Time
Save RecipeIngredients:
- 4 tablespoons gluten-free low sodium soy sauce, or coconut aminos
- 2 teaspoons coconut sugar
- 2 teaspoon gluten-free cornstarch (or arrowroot starch)
- 4 teaspoons dry sherry
- 4 teaspoons gluten-free hoisin sauce
- 2 teaspoon rice vinegar
- 2 teaspoon gluten-free chile paste with garlic
- 2 teaspoons peanut oil (or avocado oil if you can't have peanuts)
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 pound sirloin steak, thinly sliced across the grain
- 1 small red onion, cut into thin slices
- 12 oz mushrooms, sliced
- 1 medium red bell pepper, cut into thin slices
- 1 bunch of green onions, cut into 2-inch strips
Instructions:
- 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.
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