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Gluten Free Mongolian Beef
Prep time
Cook time
Total time
Gluten Free Mongolian Beef
Author: Jeanette Withington
Recipe type: Main
Serves: 4
Ingredients
- SESAME SAUCE:
- 1 tablespoon toasted sesame seeds, ground
- ¼ cup Tamari Soy Sauce - gluten free
- 1 tablespoon sherry
- 1 teaspoon sugar
- 1 tablespoon red wine vinegar
- 2 green onions with top, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- BEEF:
- 1 pound steak (tri-tip, New York strip) thinly sliced against the grain
- 3 green onions, sliced for garnish
- 2 medium carrots, cut into matchstick pieces
- 1 red bell pepper, thinly sliced
- 2 tablespoons vegetable oil
- 1 inch fresh peeled ginger, sliced
- 1 tablespoon Clabber Girl Cornstarch - gluten free
- 1 tablespoon cold water
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- SESAME SAUCE:
- Crush seeds with mortar and pestle. Scrape the seeds into a small bowl. Add the remaining sesame sauce ingredients; mix well.
- Heat wok or large cast iron skillet over medium high heat. Add vegetable oil and ginger. Saute until fragrant and discard the ginger. Add the beef and stir fry for few minutes or until lightly brown. Add the vegetables and the sesame sauce. Cook for 2 to 3 minutes. In a small bowl, combine 1 tablespoon water and the cornstarch. Stir until dissolved. Add it to the beef and stir to thickened. Garnish with toasted sesame and green onions.
