Mongolian Beef

Mongolian beef is one of those takeout favorites—sweet, savory, and satisfying. This allergy-friendly version feels like a cheat in the best way: bold, comforting, and a little indulgent. It’s the kind of dish that brings back a sense of normalcy when you’re managing food restrictions, without sacrificing flavor.

Serves: 3 | Time: 40 minutes

Ingredients

Beef

• 1 lb flank steak, thinly sliced against the grain

• 1/4 cup cornstarch

Sauce

• 1/3 cup soy sauce

• 1/4 cup brown sugar

• 1/4 cup water

• 2 Tbsp rice vinegar

Additional Ingredients

• 2 Tbsp avocado oil

• 3 cloves (about 1 Tbsp) garlic, minced

• 1 Tbsp fresh ginger, minced

• 1 tsp cornstarch

• 1/4 tsp red pepper flakes [1]

• 3 green onions, cut into 1-inch pieces

For Serving

• Sesame seeds

• Cooked rice

Instructions

1. In a medium bowl, toss the flank steak with cornstarch until well-coated. Set aside for 10 minutes. [2]

2. Make the sauce by mixing the soy sauce, brown sugar, water, and rice vinegar in a small bowl. Set aside.

3. Cook the beef.

   1. Add avocado oil to a large pan or wok and heat on medium-high.

   2. Add the beef in a single layer and cook for 2-3 minutes per side, or until browned.

   3. Remove beef from pan. Set aside the beef but keep the pan.

   4. If not all the beef fits in one batch, repeat until all are cooked.

4. Using the same pan, reduce heat to medium. Add the garlic and ginger. Cook until fragrant about 1-2 minutes.

5. Add in sauce mixture, cornstarch, and red pepper flakes. Bring to a simmer and cook until sauce begins to thicken, about another 5 minutes.

6. Add the beef and green onions. Coat well with the sauce.

7. Garnish with sesame seeds.

8. Serve over rice and enjoy!

Allergen Alterations

Wheat-free: Use tamari or gluten free soy sauce.

Soy-free: Use coconut aminos instead of soy sauce.

Sesame-free: Do not use sesame seeds for serving.

Notes

[1] Adjust amount based on your spice-level preference

[2] This tenderizes the meat