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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.
Course Main Dish
Cuisine Asain inspired
Keyword mongolian beef
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 407
Author Michelle

Ingredients

For the sauce

  • 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.

Video

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