Learn how to make delicious Mongolian Beef at home with this gluten-free recipe. Enjoy a tasty and easy Asian-inspired dish today!
Delicious and Easy Mongolian Beef Recipe (gluten free)
Learn how to make a delicious gluten-free version of Mongolian beef with easy step-by-step instructions. This recipe promises to be even better than the one you can get at P.F. Chang’s, so you can enjoy this popular dish at home without worrying about gluten. With this recipe, you can satisfy your cravings for Asian cuisine while sticking to your dietary restrictions.
By following these instructions, you can create a flavorful and tender Mongolian beef dish that will impress your family and friends. The combination of savory flavors and tender beef makes this recipe a must-try for anyone who loves Chinese food. Whether you are gluten-intolerant or just looking for a delicious new dish to try, this gluten-free Mongolian beef recipe is sure to become a favorite in your household.
Sizzling Savory Satisfaction: The Ultimate Guide to Gluten-Free Mongolian Beef
hey everyone welcome back in today’s video I’m going to show you how to make a really simple and delicious gluten-free Mongolian beef now this dish is inspired by the infamous PF Changs Mongolian beef um but Dar I say it’s even better I’ll let you guys be the judge of that so today I’m going to just.
Walk you through step by step of how to make this it really is quite simple so let’s get started here is the recipe C go ahead and pause and take a screenshot and also don’t forget to like And subscribe so you don’t miss any more gluten-free content so we’re going to start with our steak um so here is a little over 2 lb flank steak and we’re.
Going to cut across the Grain and you can see those muscle fibers running horizontally across the Stak so we’re going to cut vertically across that and to about a/4 in thick slices and the reason we cut it against the grain is because it helps the uh fibers break down and they meet to be more tender and less chewy so we’re just going to slice.
Through the steak all the way through in about a/4 inch thick slices um and then we’re just going to cut those down a little more just to make um it a little bit easier to eat and chew and then once all of our steak is cut here you can see they’re a little bit over bite-sized pieces um you could do larger or smaller based on your preference we’re going to.
Add everything to a large mixing bowl and we’re going to generously season with salt and pepper I would say close to a tablespoon of each um and then we’re also going to throw in a/4 I’m sorry a/ thir a cup of aerrow root starch um and now the reason we do this is so that the meat has time to tenderize and um also for the flavors to.
Seep in the salt and the pepper just to uh marinate that steak and for it to become tender um now I’m using aerrow root starch um it’s a great alternative for gluten-free cooking you can also use tapioca starch or corn starch depending on your gluten intolerance um I’ll be doing a video shortly explaining why corn starch might not be the best fit.
But anyways once everything is well Incorporated go ahead and set this aside let it do its thing and marinate and you could also uh cover it put in the fridge if you don’t have time to make the dish right away so next we are going to start with our sauce here we have about two tablespoons of high heat cooking oil and then I have 6 to eight cloves of garlic.
That I minced and then a teaspoon of fresh ginger now you can use um powdered Ginger if you’d like um fresh just tastes the best to me honestly and next we’re going to add in a good heaping teaspoon of our chili garlic paste if you don’t have this or you can’t find it at your local store you can also use chili flakes um I would start with a/4.
Teaspoon and you can increase it depending on your heat level preference and we’re just going to cook these down for a minute or two to get the veggies nice and tender once that’s done we’re going to add in our soy sauce here I have one cup of gluten-free soy sauce you can substitute for coconut aminos just keep.
In mind they are very sweet so you will need to counterbalance that with added rice vinegar and salt and possibly some beef broth just to counterbalance all the sweetness so next in is the water and the rice vinegar and then our brown sugar and we’re just going to mix all this together well and let it cook down this process is going to take about 3 to.
5 minutes um we just want to make sure that the brown sugar is fully dissolved in all of the liquids and it has a time to thicken up just a little bit and um reduce just slightly the rest of the reducing will happen at the end when we incorporate all of our ingredients together so we’re going to go ahead and set this aside now and then move to.
Flash frying our steak so in a large Skillet or fry pan we’re going to set our heat over medium high heat and add in um our high heat cooking oil we want enough to cover the bottom of the pan I would say about 1/4 cup or so um and once the oil is nice and hot you’ll notice it starts to form little tiny bubbles we’re going to add our steak and.
We’re just going to fry in batches making sure we’re not overcrowding the pan we just want to flash sear we don’t want to fully cook the meat at this point we just want a nice hard sear to lock in all of those juices and to ensure the meat is nice and tender so go ahead and work in batches flipping um after about a minute or two and then.
Once your meat is all nice and brown and crispy go ahead and set it aside on a plate and continue the process with the rest of your steak and then if some of them aren’t um fully crispy yet don’t worry because we are going to incorporate everything at the end and it will have time to finish cooking so here it is all of my steak is.
Done flash frying you can see it’s nice and brown and crispy so I’m going to add the rest of my steak back into the pan and give it a quick stir and then we’re going to go straight in with our sauce our signature Mongolian beef steak sauce so we’re just going to work this all together reheating the um mixture you want it to come to a low boil or low.
Simmer um and just stirring everything making sure everything is well Incorporated and then um we are going to add in our slurry which is um 2 tbspoon of water and about 1 tbsp of aot starch um and I’m just adding this in slowly until it reaches my desired thickness and consistency and this process took about.
Maybe 5 minutes um so it really is a quick and simple dish and it’s so flavorful so this is a great alternative if you want to try something new um and it’s so delicious you guys so you definitely got to try this out so here it is it is nice and reduced and Thick at this point taste and go ahead and add seasonings to your preference but it.
That’s it guys so simple we serve this over some fresh fluffy jasmine rice with some scallions and some sesame seeds and if you need a quick video on how to make the perfect jasmine rice head to my channel and I’ll walk you through step by step of how to achieve the perfect rice every time so try this out comment below and don’t forget to like And.
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