Coconut Free Gluten Free Spicy Mongolian Beef
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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
- ½ cup packed light brown sugar
- ½ cup water
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 3 tbsp vegetable oil, divided
- 4 green onions, cut into 1-inch pieces (green parts only)
For serving
- 2 cups jasmine rice, cooked, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the flank steak strips dry with paper towels. In a large bowl, toss the steak with the cornstarch and black pepper until every piece is evenly coated. Set aside to rest for 10 minutes — this allows the cornstarch to adhere and helps the beef develop a light crust when seared.
- 2
In a small saucepan over medium heat, combine the tamari, brown sugar, water, grated ginger, minced garlic, and red pepper flakes. Stir and bring to a gentle simmer, cooking for 3–4 minutes until the sugar is fully dissolved and the sauce is slightly thickened. Watch closely once it begins to bubble, as the sugar can scorch quickly. Remove from heat and set aside.
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