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Gluten free mongolian beef with green onions on a plate with grilled bok choy and brown rice
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5 from 8 votes

Gluten Free Mongolian Beef

A healthy and flavorful twist on Mongolian beef that's soy-free and migraine diet friendly. This sweet and savory sauce compliments the grilled steak nicely!
Prep Time15 minutes
Cook Time15 minutes
Marinating Time1 hour
Course: Dinner
Cuisine: American, Asian
Servings: 3 people
Calories: 454kcal
Author: Alicia

Ingredients

  • 1 ¼ pounds flank steak
  • 3 tablespoons mild oil, like canola, grapeseed or avocado
  • 1 ½ teaspoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon distilled white vinegar
  • cup coconut aminos
  • 1 teaspoon kosher salt
  • ½ teaspoon sriracha
  • ¾ cup broth * I find vegetable, chicken, or beef works here but beef is the best
  • 1 tablespoon arrowroot powder or cornstarch
  • 5 green onions sliced into 2" pieces
  • toasted sesame seeds for garnish

Instructions

  • In a large ziplock bag combine the mild oil, toasted sesame oil, garlic, ginger, vinegar, coconut aminos, salt, and sriracha with the steak and marinate for at least 30 minutes-2 hours. Meanwhile preheat your grill or grill pan to 400 degrees F.
  • Once the grill is hot, remove the steak from the marinade, shaking off any excess. SAVE THE MARINADE. Grill for 7-8 minutes on the first side and then about 6 minutes on the flip side for medium. Cover with foil and allow it to sit for at least 5-10 minutes before slicing thin against the grain.
  • Meanwhile mix the leftover marinade with arrowroot powder, whisking till it's no longer clumpy. Add in the broth and continue whisking till it's smooth. In a large pan, add sauce and green onions bringing to a simmer over medium high heat. Cook until the sauce has thickened enough to coat your spoon about 2-3 minutes. Taste and adjust any seasonings as needed, adding more salt or sriracha if desired.

Notes

  • Beef broth would work best here, but I have yet to find one that's easy to make + MSG-free for those on a migraine diet. I've used vegetable broth many times and it's still very flavorful!
  • If you don't want to grill this, pound your flank steak with a mallet a few times then slice thin against the grain and coat with the arrowroot or cornstarch. Add your oil to the pan and fry the steak about 1-2 minutes per side then remove. Add the sauce ingredients and green onions and bring to a simmer. Then add the steak back in, tossing in the sauce. Cook till thickened, about a minute. 
  • People who are sodium sensitive, do not go by the sodium content in the nutritional information. I find it runs a little high, depending on what products you use at home. Trader Joe's has a good, lower sodium coconut aminos product. 

Nutrition

Calories: 454kcal | Carbohydrates: 10g | Protein: 41g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 1732mg | Potassium: 657mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg