Description
A quick, bright, and sticky Mongolian beef recipe that is gluten-free, offering big flavors in just 30 minutes.
Ingredients
Scale
- 500 g (1.1 lb) flank steak or skirt steak, thinly sliced
- 80 g (2/3 cup) potato starch
- 60 ml (4 tbsp) neutral oil (canola or peanut)
- 120 ml (1/2 cup) tamari
- 60 g (1/4 cup) packed brown sugar
- 60 ml (1/4 cup) water or broth
- 30 ml (2 tbsp) rice wine or dry sherry (optional)
- 3 garlic cloves, minced
- 25 g (1 tbsp) fresh ginger, grated
- 120 g (1 large) scallion, cut into pieces
- Red chili flakes to taste
- 15 ml (1 tbsp) potato starch mixed with 30 ml (2 tbsp) cold water
- 1 tsp rice vinegar (optional)
Instructions
- Slice the beef very thinly against the grain.
- Toss the beef in potato starch until evenly coated.
- Mix the sauce by whisking tamari, brown sugar, water, and rice wine in a bowl.
- Sear the beef in batches in hot oil until browned and crisp.
- Cook aromatics by adding garlic and ginger, then deglaze the pan with the sauce mixture.
- Return the seared beef to the pan, cook briefly with sauce.
- Add the finishing slurry to thicken the sauce.
- Toss in scallions and serve immediately.
Notes
Slice beef thinly against the grain for tenderness. Do not overcrowd the pan while searing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 22g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg