Mongolian Beef Recipe
Ingredients for Sauce:
- 3 Tablespoons Soy Sauce or Soy Substitute Sauce
- 3 dashes White Pepper
- 1 Tablespoon Oyster Sauce
- 1/2 tsp Sesame Oil
- 1 Tablespoon Cornstarch
- 1/4-1/2 tsp Crushed Red Pepper Flakes
- 1/2-1 tsp Sugar
- dash Salt
Ingredients for Meat Marinade:
- 2 Tablespoons Soy Sauce or Soy Substitute Sauce
- 1 Tablespoon Rice Wine or Cooking Sherry
- 1 dash black pepper
- 3 Tablespoons water
- 3/4 pound Beef Flank Steak or Round steak, cut across grain
- 1 inch Ginger Root, diced
- 3 cloves Garlic, sliced thin
- 1 Carrot cut into 1/8 inch sticks
- 1 Bunch Green Onions, cut into 1 inch lenths, keep green parts separate
- 2 1/2-3 cups Shredded Bok Choy or Cabbage
- 3-4 Tablespoons oil, as needed
- 2 zuchinni sliced (optional)
- 1 cup bean sprouts (optional)
May be served over cooked rice or noodles.
Combine ingredients for Meat Marinade.
Cut meat into 1/2 inch strips as for stir fry, a little thinner
if using round steak. Be sure to cut across the grain, to
avoid toughness. Put the meat into the Marinade
for 30 minutes. Be sure all the meat is covered.
Chop the vegetables, separating the green ends of onions to add
last. (See Photo)
After the 30 minutes, put 1-2 Tablespoons oil in pan or wok and
when it is heated enough, add the beef strips. Cook until
nearly done, about 7-9 minutes. When meat is nearly
cooked, remove it to a bowl.
I usually wipe the pan with a paper towel at this point, and
start with fresh oil for the vegetables.
While oil is heating, put the sauce together. Add the corn
starch last, after the rest is already well blended.
Stir fry the garlic and ginger until just aromatic. Add carrot
sticks, then white part of onions. If using zuchinni, add it
next. Stir fry about 2 minutes and then add cabbage.
When the cabbage is softened, add the meat back in and mix. Then
add the bean sprouts, if using, and the green part of the
onions. Stir fry about 1 minute. Add the sauce, and
allow it to come to a boil for about 1 minute. The sauce should
be thick like gravy and cling to the food. Serve over rice
We find this gluten free recipe very tasty, and I hope you will
too. Try the 1/4 tsp red pepper flakes the first time unless
you want it spicier.(The pictures have a double recipe) If you
are just starting to heal you can omit the red pepper flakes
until you are ready for a spicier meal.
from Mongolian Beef Recipe back to Gluten Free Recipes
from Mongolian Beef Recipe to Gluten Free Diet Help Home