Red Meat Allergy Friendly Gluten Free Mongolian Beef

Total time40 min

Prep time15 min

Cook time15 min

Red Meat Allergy Friendly Gluten Free Mongolian Beef

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
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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