Soy-Free Mongolian Beef
Transform your weeknight dinners with this irresistible Soy-Free Mongolian Beef recipe, a delicious twist on the classic takeout favorite! Perfectly tender beef flank steak is coated with cornstarch for a crisp texture, then pan-seared and tossed in a luscious homemade sauce made from coconut aminos, brown sugar, fresh ginger, and garlic—no soy necessary. With just 15 minutes of prep and cook time, this allergy-friendly dish is packed with bold flavors and complemented by the subtle heat of red pepper flakes and a garnish of fresh green onions. Serve it over fluffy steamed rice for a savory, satisfying meal that'll become a family favorite. Healthy, quick, and downright mouthwatering, this soy-free alternative delivers all the indulgence with none of the compromise.
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Recipe Information
Ingredients
- 1 pound beef flank steak
- 0.25 cup cornstarch
- 0.5 cup coconut aminos
- 0.25 cup water
- 0.33 cup brown sugar
- 1 tablespoon fresh ginger, minced
- 3 large garlic cloves, minced
- 1 tablespoon sesame oil
- 3 stalks green onions, sliced
- 2 tablespoons vegetable oil
- 0.5 teaspoon red pepper flakes
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the beef flank steak thinly against the grain into bite-sized pieces.
In a medium bowl, add the sliced beef and cornstarch. Toss until the beef is thoroughly coated in cornstarch. Set aside for 10 minutes.
In a small bowl, mix coconut aminos, water, and brown sugar. Stir in the minced ginger and garlic. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear, undisturbed, for 1–2 minutes. Flip and cook the other side for an additional 1–2 minutes until brown, then remove it from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the sesame oil and remaining 1 tablespoon of vegetable oil.
Pour in the prepared sauce and bring to a simmer for about 2–3 minutes until slightly thickened.
Return the beef to the skillet. Toss in the sauce to coat. Add the sliced green onions and red pepper flakes.
Season with salt and black pepper to taste.
Cook for another 2 minutes until everything is heated through and the sauce coats the beef well.
Serve immediately over steamed rice, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 71.4 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1788 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
