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Mongolian Beef Recipe--Gluten Free

The enticing aroma of red chiles and garlic combine with the spicy heat of a savory sauce, making this gluten-free Mongolian Beef recipe irresistibly mouthwatering!

Updated October 6, 2018

Why call for Chinese take-out when you can make this delicious Mongolian Beef recipe at home, gluten-free?

When you are craving Asian or Chinese food, then this gluten-free Mongolian Beef recipe will satisfy.

It is a quick and easy anytime meal your family will love!


Mongolian Beef Recipe Making Tips

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Use tender cuts of beef for the best Chinese cuisine experience.

Slicing paper thin pieces of beef is much easier when the meat is slightly frozen.

Adjust the spicy heat to your taste by sprinkling on additional crushed red pepper during cooking or at the dining table.

For a nutritious meal, serve Mongolian Beef with gluten-free Chinese noodles, steamed snow peas and fresh oranges for dessert.

NOTE:  Adapted from Martin Yan's Culinary Journey Through China, by Martin Yan, KQED Books, San Francisco, 1995.





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Mongolian Beef Recipe--Gluten Free


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Mongolian Beef Recipe--Gluten Free


The enticing aroma of red chiles and garlic combine with the spicy heat of a savory sauce, rich with Beijing's culinary history, making this gluten-free Mongolian Beef recipe irresistibly mouthwatering!

Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 4 servings

Ingredients:
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons rice wine or dry white wine
- 1 teaspoon potato starch
- 1 pound flank steak or sirloin, sliced thin
- 3 tablespoons vegetable oil
- 2 tablespoons garlic, minced
- 10 small whole dried red chili pepper pods
- 10 scallions, cut into 3-inch long pieces
- 2 tablespoons apricot jam
- 1 tablespoon gluten-free soy sauce

Instructions:
1. In a medium mixing bowl, combine soy sauce, wine, potato starch and beef, and then set aside to marinate for 15 minutes.
2. In a wok or large skillet, heat 2 tablespoons vegetable oil until shimmering over high heat.
3. Add chiles and beef with marinade, and stir-fry until beef is no longer pink, about 2 minutes.
4. Remove chiles and beef, and then set aside.
5. Heat remaining 1 tablespoon vegetable oil until shimmering.
6. Add garlic and scallions, and stir-fry for 1 minute.
7. Stir in chiles and beef, and stir-fry for 1 minute.
8. Add apricot jam and soy sauce, and stir-fry until heated through.

Tags:
Gluten-free, Dairy-free, Egg-free, Nut-free




Variation

Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 30 ml gluten-free soy sauce
  • 30 ml rice wine or dry white wine
  • 5 ml potato starch
  • 454 grams flank steak or sirloin, sliced thin
  • 45 ml vegetable oil
  • 30 ml garlic, minced
  • 10 small whole dried red chili pepper pods
  • 10 scallions, cut into 7.5 cm long pieces
  • 30 ml apricot jam
  • 15 ml gluten-free soy sauce

Instructions

  1. In a medium mixing bowl, combine soy sauce, wine, potato starch and beef, and then set aside to marinate for 15 minutes.
  2. In a wok or large skillet, heat 30 ml vegetable oil until shimmering over high heat.
  3. Add chiles and beef with marinade, and stir-fry until beef is no longer pink, about 2 minutes.
  4. Remove chiles and beef, and then set aside.
  5. Heat remaining 15 ml vegetable oil until shimmering.
  6. Add garlic and scallions, and stir-fry for 1 minute.
  7. Stir in chiles and beef, and stir-fry for 1 minute.
  8. Add apricot jam and soy sauce, and stir-fry until heated through.






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