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Cooking: Mild Mongolian Beef (Gluten Free)

Updated on March 27, 2014
hellovictoria profile image

Tori is a 25 year old DIYer living in Northern Atlanta with her boyfriend and two cat babies. She loves crafting & experimenting with color.

It's so good!
It's so good! | Source

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Cast your vote for Mild Mongolian Beef (gluten free)


Let's get a few things straight here: I LOVE ASIAN FOOD. P.F. Chang's is one of my favorite Asian restaurants because they have this Mongolian Beef that is TO DIE FOR. I love it! But the problem is, the P.F. Chang's is not close to where I live, and while I would like to go eat there every day, I can't because that costs money. So, I set out to try to replicate their mongolian beef recipe, and I think I came pretty close. I hope you like it - it's mild, juicy, and has that carmelized taste that everyone loves. The water chestnuts add a great crunch, and the green onions provide a little bit of color! I highly recommend pairing this with my Gluten Free Coconut Brown Rice (click the link for the recipe).

As a note - in my recipe I used stir-fry beef, but I would actually strongly recommond a softer cut of beef, such as sirloin cut into strips. This sauce deserves to be paired with a really nice piece of beef!

letting the sauce simmer down and thicken!
letting the sauce simmer down and thicken! | Source

Cook Time

Cook time: 15 min
Ready in: 15 min
Yields: 2-3 Servings


  • 1 pound sirloin beef, cut into strips
  • 1 tablespoon sunflower oil
  • 1 teaspoon sesame oil, divided
  • 2 teaspoons minced garlic
  • 1 tablespoon White cooking wine
  • 1 tablespoon + 1 teaspoon sugar
  • 1/4 cup gluten free soy sauce
  • sliced green onion, to taste
  • water chestnut, to taste


  1. Place the sunflower oil and half of the sesame oil in a wok, frying pan or skillet and heat on medium. Add the beef and lightly brown on each side (do not let cook all the way through yet).
  2. Add the garlic and saute for a minute. In a separate bowl, combine the white wine, soy sauce, and sugar. Pour over the beef in the skillet.
  3. Saute for a few minutes and lower heat to medium-low. Let simmer until sauce is thicker (about 5 minutes).
  4. When sauce starts to thicken up, add water chestnuts (and make sure they get really mixed in with the sauce - water chestnuts have such a great ability to absorb flavor really well and taste delicious with asian style marinades).
  5. Add the green onion last and saute for just a minute or two. Then mix in the last bit of sesame oil for just a tad more of that delicious sesame flavor After that, your beef is ready to serve!
  6. For more variety of flavors (or to convince your family to eat more vegetables), add more vegetables to the mixture, such as carrots, peas, green beans, bean sprouts, onion or cabbage, which are all common additions to asian stir fry recipes.
  7. This recipe also works well with chicken! When cooking with chicken, ensure that the pieces are cooked all the way through.


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    • hellovictoria profile image

      ToriM 3 years ago from Atlanta

      You are very welcome :) I'm so glad it worked out for you!!

    • GFfriday profile image

      Robert W Shaw 3 years ago from Collegeville, Pennsylvania

      Tried it this weekend.. It was fantastic.. Thanks again for sharing

    • hellovictoria profile image

      ToriM 3 years ago from Atlanta

      Hi GFFriday, hope you enjoy :) Let me know how it turns out!!

    • GFfriday profile image

      Robert W Shaw 3 years ago from Collegeville, Pennsylvania

      I know what I am having for

      Dinner tomorrow night