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  • Jefferson Adams
    Jefferson Adams

    Easy Mongolian Beef (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 05/01/2013 - Mongolian beef is one of my favorite Asian dishes, but it's often made with Hoisin sauce, which often includes wheat flour, so I usually avoid the temptation to order it when I'm out.

    The finished Mongolian beef. Photo: CC--stevendepoloSo, recently, when I was looking for something new to make at home, I turned to Mongolia for inspiration.

    This recipe is easy to make, and delivers a tasty version of Mongolian beef that will please most eaters, and help you to liven up your dinner repertoire.

    I like more vegetables in my Mongolian beef, but you can make it however you like, adding and subtracting veggies at will.

    Ingredients:

    • 1 pound beef flank steak, thinly sliced
    • ¼ cup gluten-free soy sauce
    • 1 tablespoon gluten-free hoisin sauce (I use Premier Japan Brand)
    • 2 tablespoons sesame oil, separated
    • 2 teaspoons white sugar
    • 1 tablespoon garlic, minced
    • 1-3 teaspoons red pepper flakes (as desired)
    • 1 tablespoon sesame oil
    • ½ white or yellow onion, sliced
    • 1 red bell pepper, sliced
    • 1 cup cabbage, chopped thin
    • 2 large green onions, thinly sliced
    • 1 carrot, sliced thin

    Directions:
    In a large bowl, whisk together soy sauce, hoisin sauce, 1 teaspoon sesame oil, sugar, garlic, and red pepper flakes in a bowl. Mix beef with marinade, cover, and refrigerate at least one hour, and as long as overnight.

    Heat 1 teaspoon sesame oil in a wok or large, nonstick skillet over high heat.

    Add the onion, green onions, cabbage, carrot, and bell pepper, and cook about 10 seconds. I add more marinade as I add vegetables. A couple tablespoons usually does it.

    Mix in the beef, and stir-fry about 5 minutes, until the beef begins to brown.

    Serve over rice.


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    I work in a Chinese restaurant and this recipe looks almost spot-on. Some Russian stores offer a plum sauce called Trest "B" that has proven to be without "complications"--but use your own judgement. I use it, plus a dash of Squid (brand) fish-sauce, worcestershire and both rice vinegar and plum vinegar to achieve an authentic flavor. I also like to add water chestnuts, and sometimes bean sprouts to give a fun texture.

     

    Anyway, my point in posting was to offer a fun, fusion variation on traditional Mongolian Beef to add to everyone's repertoire: Mongolian Beef Pizza! Simply order a gluten-free pizza with onions from your local participating shop (if you're lucky enough to have one)... and when you get it home, top it with your home-made Mongolian Beef. It really is stupendous! (If you don't have a gluten-free pizza shop in your area, simply prepare a pizza using your favorite gluten-free shell, spicy pizza sauce, mozzarella cheese, sliced onions and crushed red peppers. Then top with the above recipe!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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