Gluten Free Mongolian Beef
Gluten Free Mongolian Beef is a savory delight that combines tender flank steak with vibrant broccoli, all enveloped in a rich sauce made from coconut aminos, garlic, and ginger. This dish offers the perfect balance of flavors and textures, making it an excellent choice for both weeknight dinners and special occasions. Ready in under an hour, it’s quick to prepare and easily customizable to fit various dietary preferences. Serve it over steamed rice or cauliflower rice for a wholesome meal that your family will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
- 1/3 cup coconut aminos
- 1/4 cup beef broth
- 1 tbsp rice vinegar (or apple cider vinegar)
- 3 cloves garlic (minced)
- 1 thumb ginger (grated)
- 2 tsp coconut sugar
- 1.5 lb flank steak
- 1 1/2 cup broccoli florets
- 3 green onions (sliced)
Instructions
- In a mixing bowl, whisk together coconut aminos, beef broth, coconut sugar, garlic, ginger, salt, and pepper. Set aside.
- In a large skillet, heat avocado oil over medium heat. Cook broccoli with a pinch of salt and pepper for about 6-7 minutes until tender; set aside.
- Season flank steak with salt and pepper, slice against the grain into bite-sized pieces, and coat with arrowroot starch.
- In the same skillet, heat more avocado oil and sear the steak in batches until crispy; set aside.
- Pour the sauce into the pan, scraping up browned bits; simmer for about 4 minutes until thickened.
- Add back the broccoli and steak; toss to combine. Serve immediately over rice or cauliflower rice.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Find it online: https://lowcarbflavor.com/gluten-free-mongolian-beef/