Gluten Free Mongolian Beef
Sticky, savory, and deeply satisfying, this takeout-style dish delivers tender strips of seared flank steak coated in a glossy sauce built from tamari, brown sugar, fresh ginger, and garlic. The key swap that makes it work is tamari in place of regular soy sauce — it carries the same rich, umami depth without any wheat, so the sauce tastes exactly as it should. Cornstarch does double duty here, creating a lightly crisp crust on the beef during the high-heat sear and then helping the sauce cling beautifully to every piece once everything comes back together in the pan. That two-batch searing technique is worth the extra minute — crowding the pan steams instead of browns, and you want those caramelized edges. A handful of scallion greens stirred in at the end adds a fresh, slightly sharp contrast to the sweet-savory glaze. Served over white rice with an optional scatter of sesame seeds, this makes four generous portions that feel far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
- ¼ cup cornstarch
- ¼ tsp black pepper
For the sauce
- ½ cup tamari
- ⅓ cup packed light brown sugar
- ½ cup water
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- ¼ cup vegetable oil, divided
- 6 scallions, cut into 1-inch pieces (green parts only)
For serving
- cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the flank steak strips dry with paper towels, then toss them in a large bowl with the cornstarch and black pepper until every piece is evenly coated. Let the coated beef rest for 10 minutes so the cornstarch adheres.
- 2
In a small bowl, whisk together the tamari, brown sugar, water, grated ginger, and minced garlic until the sugar dissolves. Set the sauce aside.
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