Gluten Free Spicy Mongolian Beef
Sticky, savory, and deeply satisfying, this takeout-style dish delivers bold flavors that rival anything you'd order through an app — and it comes together in a single skillet. The sauce is built from tamari instead of traditional soy sauce, which is the key swap that keeps the whole dish wheat-free without sacrificing that rich, umami-forward depth. A cornstarch coating on the flank steak does double duty: it creates a light, crispy crust during the high-heat sear and helps the glossy ginger-garlic sauce cling to every strip of beef. Getting that deep brown sear is the move here — cooking the beef in batches over screaming-hot oil means you're actually searing, not steaming, and the results are noticeably better. Red pepper flakes add a gentle kick, while fresh ginger and four cloves of garlic make the sauce smell absolutely incredible as it simmers. Served over fluffy jasmine rice with a scatter of green onions, this makes four generous portions that feel like a proper restaurant meal, made entirely at home.
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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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