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Saucy Mongolian Beef (Gluten-free)
In celebration of my Saveur Blog Award nomination in the Most-Inspired Weeknight Dinners category, I’m sharing a special dinner: Saucy Mongolian Beef. I first posted a photo of this dish on Instagram over a year ago and have been asked for the recipe ever since — so here it is, tested and gluten-free.
On Saveur’s Blog Award Nomination
I was in fourth grade when I won the Altrusa Creative Writing Award, complete with a $50 certificate. I still remember walking up to the front of the room, the blue carpet, the students crowded in their seats, and that surprising feeling of recognition. That small award told my younger self that effort and voice mattered.
Over the years I’ve received various awards and recognitions, but this Saveur Blog Award nomination feels particularly meaningful. I started this blog with a six-month-old at home and while pursuing a Master’s degree, simply wanting to share good food. Being named a finalist among such talented creators affirms that the long nights and hard work were worth it.
Here’s how to vote
Your support made this possible — thank you for reading, trying recipes, and taking a little of your time. Voting was open through the nomination period; if you saw the nomination and wanted to support, your votes mattered.
On to our Mongolian Beef
Before the recipe, a few practical tips to ensure tender, well-seared beef and a glossy sauce:
- Choose a quick-cooking cut such as flank, sirloin, or rump. I prefer flank steak for flavor and texture.
- Slice against the grain. Lay the steak so the grain runs horizontally, then slice thinly toward you (perpendicular to the fibers). Aim for slices about 1.5 inches long and approximately 1/5 inch wide for the most tender results.
- Keep the pan very hot when searing so the meat browns quickly. If splatter is a concern, you can skip the vinegar-soy marinade and simply coat the beef lightly with cornstarch, salt, and pepper.
- The recipe is mildly spiced; increase red chili flakes to taste if you prefer more heat.
- If you don’t need a gluten-free version, swap in regular soy sauce and traditional oyster sauce in place of tamari and gluten-free oyster-flavored sauce.
I like serving this Mongolian beef with Jasmine rice, though basmati or noodles also pair nicely. If you enjoy Indo-Chinese or Asian-fusion dishes, this recipe fits right into that flavor profile.
Enjoy!
Saucy Mongolian Beef – Gluten-Free
Yield: 4 servings
Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 50 mins
This tested and perfected gluten-free Mongolian Beef recipe yields extra sauce and plenty of flavor — perfect for a weeknight dinner.
Ingredients
Marinade
- 1 tbsp cornstarch
- 1 tbsp gluten-free soy sauce (tamari)
- 2 tsp rice vinegar
For the Sauce
- 1/2 cup water
- 1/4 cup gluten-free soy sauce (tamari)
- 2 1/2 tbsp tightly packed brown sugar
- 1 tbsp cornstarch
- 1 tbsp gluten-free oyster-flavored sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 1/2–1 tsp red chili flakes (or to taste)
- 2–3 dashes ground white pepper
- 1/4 tsp sea salt, or to taste
Ingredients for Stir-Fry
- 1 lb (453 g) beef flank steak, very thinly sliced against the grain
- 4 tbsp neutral oil (avocado or grapeseed), divided
- 1/2 onion (about 100 g), finely chopped
- 3–4 garlic cloves, crushed
- 1/2 inch piece ginger, crushed
- 4 green onions or scallions, cut on the diagonal into 2-inch strips
- Sesame seeds, optional for garnish
- White rice, cooked, for serving
Instructions
- In a medium bowl, combine the sliced beef with the marinade ingredients. Cover and set aside. You may refrigerate for a longer marination if desired.
- Meanwhile, whisk together the sauce ingredients in a bowl and set aside. Keep the chopped aromatics and green onions near the stove. Prepare rice if needed.
- Heat 3 tablespoons of oil in a wok or large skillet over high heat. Working in batches, add half the beef and sear for 1–2 minutes per side until browned. Remove to a plate and repeat with the remaining meat. Avoid overcrowding the pan.
- In the same pan, heat the remaining 1 tablespoon of oil. Add the onion and sauté until slightly browned, about 3 minutes. Add the crushed garlic and ginger and cook for another minute.
- Pour in the prepared sauce and stir constantly until it thickens slightly, about 10–15 seconds. Return the beef to the pan and stir-fry for 1–2 minutes until the beef is cooked through and the sauce reaches your desired consistency. Taste and adjust seasoning with salt or more red chili flakes if you prefer more heat.
- Toss in the green onions, sprinkle with sesame seeds if using, and serve immediately over white rice.
Notes
Tip: Stir-fry in two batches to prevent overcrowding. High heat produces a quick sear that seals juices and keeps the meat tender. Do not overcook the beef — aim for a quick brown outside with a tender center.
Author: Izzah Cheema
Course: Main Course
Cuisine: Chinese, Pakistani