Rye Free Gluten Free Mongolian Beef

Total time40 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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