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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
- vegetable oil
- 2 pounds flank steaks, thinly sliced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons garlic, minced
- 1 cup brown sugar
- ½ cup Gluten Free Tamari Soy Sauce
- 1 cup water
- ½ cup Clabber Girl Cornstarch - gluten free
- green onions, sliced
- roasted sesame seeds
Instructions
- In a large bowl, toss beef and cornstarch. Place in the fridge for 15 minutes to allow coating to stick better.
- In a small sauce pot, heat 2 tablespoons of vegetable oil over medium heat. Saute garlic and ginger until fragrant, about 2 minutes. Add water, soy sauce and sugar and stir to combine. Bring to a boil for about 3 minutes. Remove from heat.
- Heat wok over medium high heat, add ½ cup of vegetable oil. Add beef in batches to sear the outside but barely cooked in the middle. Remove and let drain on a paper towel. Pour out any excess oil and scrape to clean the wok.
- Return the wok to the burner over medium heat and pour in the sauce. It should come to a boil immediately. Add the beef and stir to coat. Continue cooking for 2 minutes, stirring constantly until sauce is thickened. Add the green onions. Garnish with roasted sesame seeds. Serve
