My daughter-in law loves Mongolian Beef, both at the restaurant and to make it herself. In light of the fact that Samantha loves this, I wanted to share it on my blog. This recipe is a little different from hers, and my own version from what I’ve observed from others. I wanted to share it with all of you, and also so she can have it in the family as a nice tasty Gluten free recipe to pass down to her future generations, (if you know what I mean). Future Grandma talking. I served this to my husband Cy this evening and he literally could not stop eating it. For those of you who are Celiac and soy sensitive, you could substitute the soy sauce with Bragg’s liquid amino’s. Not only is it Gluten free, but soy free as well, and has a similar taste. You can serve it with white rice, Brown rice, or soft rice noodles and a salad if you wish. Try this recipe and enjoy. Thanks for stopping by. Iris
2- teaspoons of Olive oil
1- tablespoon of finely chopped fresh Garlic
1/2 teaspoon of grated fresh Ginger root
1/2 cup of soy sauce or Bragg’s liquid Amino’s
1/2 cup of water
2/3 cup of brown sugar or agave syrup (if you want something low glycemic, for diabetics)
1- pound of beef flanked steak, sliced 1/4 inch thick on the diagonal
1/4 cup of cornstarch
3-tablespoons of olive oil for frying the meat
2 bunches of scallions, cut in small pieces
1- cooking Wok
1/2 cup of fresh or canned mushrooms
1-tablespoon of sesame oil
1-teaspoon of sesame seeds
1/3 of a cup of white cooking wine. Or less to taste really some people only use a little. I just pour it in to taste, but don’t do too much, it can be overpowering.
a sprinkle of pepper
1- First take the flank steak that is sliced, rinse it carefully, and dry with a paper towel. Then place in a Ziploc bag.
2- Next put cornstarch, about a tablespoon of olive oil, and 1/4 cup of soy sauce into bag with steak to marinate. Place in refrigerator for about an hour. While that’s marinating I usually cut up Garlic, ginger, scallions, so they are ready to go when cooking the recipe.
3- Next take another 2- teaspoons of olive oil in the wok, then put in garlic and ginger just enough to release their fragrance about 30 seconds. Pour in 1/2 cup of soy sauce, water, agave or brown sugar. Raise the heat to medium high, and stir for about 4 minutes, if using brown sugar stir until brown sugar is dissolved and the sauce begin to boil and slightly thickens. Remove the sauce from the heat, and place in a glass bowl to use in cooking later. Using the same Wok with the flavors of the liquid left in the Wok, put another 3-tablespoons of olive oil in the pan and turn heat up to medium high, warming the pan for just a minute. Then add the marinated meat (if it’s been an hour), and stir fry the meat, tossing with two wooden spoons continuously until crispy brown, and the meat looks well done. Pour on the sauce mixture that you have set aside and stir with two wooden spoons until well combined. Probably tossing two or three times. Bring the mixture to a boil once more, and add the scallions until they have softened, just a little don’t get them soggy, just slightly cooked, it should only take two minutes.
I serve this recipe with Jasmine white rice as it has a nice texture this recipe can serve up to 4- people. It takes approximately an hour or so in preparation time, them about 15-20 minutes to cook. It takes a little longer, but boy is it worth it. This is a very satisfying Gluten free comfort food that even people who are not used to eating gluten free can enjoy. Be well! Iris
Variation: If you are Vegan, you could substitute the meat with tofu, and follow the same instructions for marinade and frying. I have not tried it that way yet, but I’m sure it would be good.