Seed Oil Free Gluten Free Mongolian Beef
Total time40 min
Prep time15 min
Cook time15 min
4.5(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!