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.
So, recently, when I was looking for something new to make at home, I turned to Mongolia for inspiration.
I like more vegetables in my Mongolian beef, but you can make it however you like, adding and subtracting veggies at will.
- 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
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.