A make your own takeout version of the tasty Mongolian Beef from P. F. Changs, but it's gluten free and way healthier!
- Sesame Oil
- Arrowroot Powder
- Coconut Aminos
- Coconut Sugar
- Red Pepper Flakes (for topping)
- Green Onions (for topping)
How to Make Mongolian Beef
Start by chopping the beef into bite sized pieces
Add the flour to the beef and mix thoroughly to coat. Set aside.
In a large skillet, heat the sesame oil over medium heat.
Grate the ginger and mince the garlic, then add to the pan. Sauté for one minute.
Add the water to the pan.
Next add the coconut aminos.
Then add the coconut sugar and mix thoroughly. Let it simmer for 5 minutes, stirring frequently.
Add the beef to the pan and stir to coat. Let Simmer for 8-10 minutes, or until fully cooked. Stir frequently.
If your sauce didn't thicken to your liking, make a roux! Remove some liquid from the pan and whisk into it an equal part of arrowroot powder. Pour it back in the pan while stirring rapidly.
You could also do 1 part arrowroot and two parts cold water instead of removing liquid from the pan.
I've tried making this with a meat tenderizer, and loved it! It will cook quicker as well.
For coconut aminos, my favorite brand is the aminos from The New Primal! I use the original version in this recipe, but they also have a wasabi flavor. If you want to give theirs a try, use THECLEANHAPPYLIFE at checkout for 15% off!
Update: The New Primal is now saying coconut aminos will be out of stock for the foreseeable future.
The cheapest brand of coconut aminos I've found is Trader Joe's. Personally, I find their version far too sweet. If you use theirs, perhaps try using ⅓ cup of coconut sugar instead of the ½ cup called for (or 6-7 dates if using the date paste under substitutions) so the sweetness isn't overbearing.
- Instead of using arrowroot, you can use tapioca flour! It possibly can make your sauce a bit gummy, but it does thicken it very well.
- You can use a date paste in place of the coconut sugar. If you're doing the Whole30, this swap will make this meal compatible! - Place 8 dates in a small pan of water and bring to a boil for 30 seconds or so, then remove from heat and drain the water, keeping ¼ cup of the water in the pan. Removed the seeds, and blend together the dates and water into a paste.
If you're doing the Whole30 or don't eat grains, serve the beef over cauliflower rice!
If you're gluten free, then serve this over white rice. This is actually my favorite way to serve it!
Why is Mongolian Beef so Tender?
It really comes down to the cut of beef. Stew meat is a great option without having to shop around.
Definitely try to get a cut with a lot of marbling. If not, use a meat tenderizer! It seriously make the beef much less tough and less chewy.
Be sure the beef is thoroughly cooked! The best way to check this is using a food thermometer, make sure it register 165F degrees!
Gluten Free Mongolian Beef
- 1 Knife
- 1 Cutting Board
- 1 meat tenderizer
- 1 dutch oven or large skillet
- 1 wooden spoon
- 1.5 lb beef
- 2.5 tsp. arrowroot powder
- 1 Tbsp. sesame oil
- 1 inch ginger root
- 4 cloves garlic
- 1 cup water
- ½ cup coconut aminos
- 8 dates for whole30 version
- ½ cup coconut sugar for paleo version
- ½ tsp. salt
- green onions thinly sliced
- red pepper flakes
- Chop the beef into bite sized pieces. In a medium sized bowl, thoroughly mix beef and flour, and let sit until ready to cook.
- Heat sesame oil in a skillet over medium heat.
- Chop the garlic and grate the ginger.
- Add ginger and garlic, and cook for one minute.
- Add water, coconut aminos, coconut sugar (paleo) or date paste (whole30), and salt. Let simmer for 5 minutes and stir frequently.
- Add beef and mix to coat in sauce. Cook for about 8-10 minutes, or until cooked through. Stir frequently. Enjoy!
More Easy Gluten Free Recipes to Try
Did you try this recipe? What did you think? Leave me a comment below with your thoughts!
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Krysten Quiles says
Yum, this recipe sounds like it's easy and super delicious too!
Rachel Rivera says
It really is, and so much healthier than takeout! Thanks for stopping by!
This sounds delicious!
Rachel Rivera says
Thank you, I really hope you enjoy it!
So good! Definitely going to try this recipe
Rachel Rivera says
Fabulous, I hope you enjoy it!
Yum. This looks so good.
Thank you! So yummy.