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Gluten Free Mongolian Beef

Gluten Free Mongolian Beef

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Indulge in this Gluten Free Mongolian Beef, a delightful fusion of flavors that effortlessly brings the taste of Asian cuisine to your dining table. This recipe is not just quick and easy; it’s also soy-free and gluten-free, making it a wonderful option for those with dietary restrictions. In less than an hour, you can prepare a meal that will impress both family and guests alike. The tender flank steak combined with vibrant broccoli is not only visually appealing but also packed with flavor thanks to the luscious coconut aminos and aromatic spices. Serve it over rice or cauliflower rice for a satisfying dinner that leaves you feeling good about your meal choice.

Ingredients

Scale
  • 1/3 cup coconut aminos
  • 1/4 cup beef broth
  • 1 tbsp rice vinegar (sub apple cider vinegar for AIP)
  • 3 cloves garlic (minced)
  • 1 thumb ginger (grated)
  • 2 tsp coconut sugar
  • Salt and pepper
  • 2 tsp arrowroot starch
  • 34 tbsp avocado oil (divided)
  • 1 1/2 cup broccoli florets
  • 1 tsp sea salt (divided)
  • 1/2 tsp black pepper (omit for AIP)
  • 1.5 lb flank steak
  • 2 tbsp arrowroot starch
  • 3 green onions (sliced into 1" strips)

Instructions

  1. In a mixing bowl, combine coconut aminos, beef broth, rice vinegar, minced garlic, grated ginger, coconut sugar, salt, and pepper. Whisk until smooth.
  2. Heat 1-2 tablespoons of avocado oil in a large skillet over medium heat and cook the broccoli until fork-tender (about 6-7 minutes). Set aside.
  3. Season flank steak with salt and pepper, then slice against the grain into bite-sized pieces. Coat with arrowroot starch.
  4. In the same skillet, heat 2 tablespoons of avocado oil until shimmering. Cook half the steak pieces for 2-3 minutes per side until crisped. Remove from skillet.
  5. Pour sauce mixture into the skillet, scraping any browned bits from the bottom. Simmer for 3-4 minutes until slightly thickened.
  6. Add cooked beef, broccoli, and sliced green onions to the sauce; toss to coat evenly before serving.

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