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!

 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

More Stir Fry Recipes That You’ll Love…

• Ground Beef and Cabbage Stir Fry
• Lemon Chicken Stir Fry

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!

5 from 16 reviews

Gluten Free Mongolian Beef

Yield: 4 servings

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Author: Michelle

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

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Ingredients

 

½x1x2x

For the sauce

• ▢ ⅓ cup coconut aminos
• ▢ ¼ 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 ½ cup broccoli florets
• ▢ 1 tsp sea salt, divided
• ▢ ½ 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.

Serving: 1serving, Calories: 407kcal, Carbohydrates: 10.2g, Protein: 39.5g, Fat: 22.8g, Fiber: 1.4g

All nutrition facts are estimated and will vary.

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