Gluten Free Mongolian Beef
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This Mongolian Beef with Broccoli is flavorful, simple, and better than takeout! This version is soy-free and gluten-free.

Mongolian beef is one of those classics that we all know and love! It’s made with flank steak coated in corn starch that’s then crisped in a pan and simmer in a delicious soy based sauce. It’s a hearty and savory dish that’s always filling, and always hits the spot.
If you’re gluten-free, you may feel left out from getting dishes like Chicken and Broccoli, or Mongolian Beef at restaurants. This homemade version is just what you need!
This homemade gluten free mongolain beef is a restaurant style dish made easy at home!
Table of contents
Why you’ll love this mongolian beef
- It tastes just like a restaurant style dish. Seriously, this is going to make you feel like you just ordered takeout!
- Comfort food heaven. Similar to recipes like my Chicken and Broccoli Ramen Noodle Stir Fry, this dish is just SO comforting and filling.
- It has added broccoli. I love throwing broccoli in with my Mongolian beef, so I’ve included that in this recipe, but you can also serve it on the side if you prefer.
Recipe Ingredients
- Flank steak
- Coconut aminos. Coconut aminos is a soy-free soy sauce substitute that can be found online and in health food stores.
- Ginger and garlic
Substitutions and modifications
- Sirloin steak. Thinly sliced sirloin will also work for this recipe.
- Broccoli. For this recipe, I add the broccoli with the beef so it gets coated in the sauce as well, but this is nontraditional. You can easily just make the recipe as is and serve the broccoli steamed on the side. Keep in mind you will have a little bit of extra sauce, but it’s perfect for adding on top of the steamed broccoli and rice!
- Liquid aminos. This is a swap for the coconut aminos, but keep in mind, it has much higher sodium content, so you’ll have to adjust the salt to taste.
- Rice or cauliflower rice. You can serve the recipe with either depending on whether or not you tolerate grains.
How to make Gluten Free Mongolian Beef
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Slice the steak thinly and coat in arrowroot starch. Set aside
Step two. Saute the broccoli until tender. Cook the beef in the same pan. Set aside.
Step three. Simmer the sauce.
Step four. Add the beef to coat in the sauce.
Step four. Add the broccoli and toss to coat in the sauce.
Step five. Serve with a side of rice or cauliflower rice.
Tips & Tricks
- Slice the beef thin and against the grain. This is to avoid to avoid letting all of the juice running out.
- Cook the beef in batches. Avoiding to overcrowd the pan helps to cook the steak evenly.
Recipes FAQS
Flank steak is best, but sirloin steak will also work. Just be sure you’re slicing against the grain and removing any large fatty pieces.
If you’re getting Mongolian beef or chicken from a restaurant, it will almost always have gluten as it’s soy sauce-based. This version is made with a gluten-free Mongolian sauce!
More Stir Fry Recipes That You’ll Love…
If you tried this Gluten Free Mongolian Beef or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
PrintGluten Free Mongolian Beef
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Asain inspired
- Diet: Gluten Free
Description
This Mongolian Beef with Broccoli is flavorful, simple, and better than takeout! This version is soy-free and gluten-free.
Ingredients
For the sauce
- 1/3 cup coconut aminos
- 1/4 cup beef broth
- 1 tbsp rice vinegar (sub apple cider vinegar for AIP)
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 2 tsp coconut sugar
- Salt and pepper
- 2 tsp arrowroot starch
For the stir fry
- 3–4 tbsp avocado oil, divded
- 1 1/2 cup broccoli florets
- 1 tsp sea salt, divided
- 1/2 tsp black pepper (omit for AIP)
- 1.5 lb flank steak
- 2 tbsp arrowroot starch
- 3 green onions, sliced into 1” strips
Instructions
- Prepare the sauce by combining the coconut aminos, beef broth, coconut sugar, 2 tsp of arrowroot starch, garlic, ginger, salt and pepper. Whisk well and set aside.
- Using a large deep skillet, heat 1-2 tbsp of avocado on medium heat. Add the broccoli and add a pinch of salt and pepper. Cook for 6-7 minutes or until fork tender. Remove the broccoli from the pan, set aside, and clean out the pan.
- Prepare the flank steak seasoning with salt and pepper to both sides, and using a sharp knife to slice against the grain into about 1″ bite-sized slices. Add the arrowroot starch to a bowl and add the steak slices, coating thoroughly.
- Using the same pan, heat 2 tbsp of avocado oil. Once the oil is hot and shimmering, add about a third, or half of the steak slices. Only add enough to where your beef is in a single layer to avoid over crowding the pan. Cook for 2-3 minutes on each side until the steak begins to crisp, and repeat until all of the steak is cooked. Set aside on a clean plate
- Pour the sauce mixture into the pan slowly, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the sauce to simmer for about 3-4 minutes or until the garlic is fragrant and the sauce thickens. See notes for a thicker sauce.
- Add the sliced green onion, beef and broccoli back to the pan and reduce the heat. Toss to fully coat the beef and broccoli and serve fresh with a side of steamed rice or cauliflower rice.
Notes
If a thicker sauce is desired, add about another teaspoon of arrowroot starch to a small bowl with a splash of water or beef broth. Whisk well and add it to the simmering sauce to thicken the sauce further.
Nutrition
- Serving Size: 1 serving
- Calories: 407
- Fat: 22.8g
- Carbohydrates: 10.2g
- Fiber: 1.4g
- Protein: 39.5g
Is 1/4 tbsp of beef broth correct? Seems like such an obscure measurement.
Hi Alicia! Updated that one- should read 1/4 cup! 🙂
Went to make this today and noticed the recipe changed on 12/8/2024. It appears less AIP friendly now and I didn’t see any notes for substitution or omission. I tried to make it the old way to the best of my memory because it was soooooo good, better than take out and I believe I succeeded but I had only made it once before. Was wondering if you could provide the old recipe? I did love the addition of the coconut sugar. I did feel a bit of sweetness was missing in the old recipe.
Hi there! The recipe itself actually wasn’t really changed, we just improved the photos and format of the blog post 🙂 The old recipe had coconut sugar as optional, and the new write up of the recipe just includes some improved verbiage and photos. I’m so glad it was a hit!
I made this dish and it was amazingly delicious! I followed the steps to the tee, but used chuck roast slicked thin. My picky son even said, “Good job on the food mom.” My hubby said it was better than Chinese takeout. I love this recipe. Thank you ❤️
I made this for dinner and my partner didn’t even care it was aip and they wanted seconds soon good.
yay, so glad!!
I’ve made this at least 10 times! Love it so much and my hunny who hates all my”diet” food loves this too.
Aww, thank you so much! So glad you are loving this recipe!
This was AMAZING! I’ve made several recipes from this site that are all really good, but this one is my favorite so far. I was so surprised by how delicious the sauce was based on not having a ton of ingredients. 5 stars all the way!
My husband loved it! The sauce is great and I love the coating on the steak. I made it with some grass fed steak, b ut I can’t remember what kind. It was juicy and tender. Follow the recipe exactly.