Gluten Free Mongolian Beef

A make your own takeout version of the tasty Mongolian Beef from P. F. Changs, but it's gluten free and way healthier!

Needed Ingredients

• Sesame Oil
• Beef
• Arrowroot Powder
• Garlic
• Ginger
• Water
• Coconut Aminos
• Coconut Sugar
• Salt
• 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.

Top Tips

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.

Substitutions

• 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.

Pairing Suggestions

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.

Food Safety

Be sure the beef is thoroughly cooked! The best way to check this is using a food thermometer, make sure it register 165F degrees!

More Easy Gluten Free Recipes to Try

• Creamy Tuscan Shrimp
• Creamy Tuscan Sausage
• Puerto Rican Picadillo Recipe
• Italian Sausage Meal

Did you try this recipe? What did you think? Leave me a comment below with your thoughts!

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