Ingredients

The following ingredients have 4 Servings
  • 2 lbs flat iron steak (thinly sliced against the grain)
  • 1/4 cup gluten free soy sauce, low sodium (for marinade)
  • 1/4 cup coconut oil (for frying the beef)
  • 1/4 cup cornstarch (for dredging the beef)
  • 1 teaspoon ginger (grated)
  • 2 cloves garlic (chopped)
  • 1/4 cup gluten free soy sauce, low sodium
  • 1/4 cup water
  • 2 tbsp light brown sugar
  • 1 tablespoon cornstarch (mixed with 1 tablespoon cold water)
  • 3 green onions (cut into 1-inch long diagonal slices)

Instruction

  • Cook the rice first if you intend to serve it with that.
  • Marinate the beef for up to 1 hour in 1/4 cup soy sauce
  • Heat 1/4 cup coconut oil in the wok over high heat.
  • Dredge the meat in a ¼ cup of cornstarch until lightly coated and shake off the excess.
  • Just before the oil starts to smoke, spread the flat iron steak pieces evenly in the wok or large skillet, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds.
  • Remove the cooked beef to a rack over a sheet pan. The beef should be seared with a crusty coating.
  • Drain most of the oil from the wok leaving about a tablespoon behind and turn the heat to medium-high. Add the ginger and garlic and cook for about 10 seconds, stir, then add the soy sauce and water for the sauce.
  • Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
  • Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture (you may not need it all) until the sauce coats the back of a spoon. 
  • Add the beef and scallions and toss everything for another 30 seconds. There should be almost no liquid as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.
  • Serve your Mongolian Beef with rice.