Recipe: Mongolian Beef

This is one of our favorite dishes.  It’s easy, delicious and nutritious, and better than any take-out version I’ve had (I usually lick the pan before cleaning it.).

If stew beef is too pricey, pick up a chuck roast and cut into chunks.  I try to buy stew beef when I find it on manager special and freeze, so that I always have some on hand.  This is also a great recipe to take as a meal to a family in need.

One more thing, you can use ground ginger for this recipe, but I have found that freshly grated ginger tastes the best.  You can buy a piece of ginger root, peel it with a potato peeler and stick it in the freezer.  When you’re ready to use it, simply grate it into the dish from its frozen state.

dairy-free, egg-free, peanut/nut-free, soy free (if use soy substitute recipe below), wheat-free (if use wheat-free soy sauce)

Mongolian Beef

Recipe adapted from See allergy changes below recipe.


  • 1 1/2 cups white rice
  • 2 pounds stew beef
  • 1/4 cups corn starch
  • 3 tablespoons olive oil, extra-virgin
  • 1 teaspoons canola oil
  • 1 teaspoons sesame oil
  • 1 tablespoons ginger root, fresh, grated
  • 1 tablespoons garlic, minced
  • 3/4 cups brown sugar
  • 1/2 cups soy sauce
  • 1/2 cups water
  • 1 packages broccoli, frozen
  • sesame seeds


Prepare rice according to package directions.
Toss beef with cornstarch. Heat olive oil in a large pan over medium-high heat. Add beef and brown on all sides. Remove beef to plate.
Combine canola oil, sesame oil, ginger, garlic, brown sugar into meat pan. Add in soy sauce and water; make sure you scrap up all the beef droppings. Bring to a boil and cook until smooth and sugar melts. Add browned beef back to pan with sauce; simmer until beef cooks through and sauce thickens a little.
Steam broccoli.
Serve beef on top of rice with steamed broccoli and garnish with roasted sesame seeds.
(Then lick the pan.)

Allergy Changes

  1. Use arrowroot flour in place of cornstarch.
  2. Soy is best in this recipe, but there is one decent substitute.  See recipe below.  The substitute makes 1 cup, so be sure that you only use 1/2 cup for the Mongolian Beef.

Soy Sauce Substitute


  • 1 1/2 cups beef broth
  • 4 teaspoons balsamic vinegar
  • 2 teaspoons molasses
  • 1/4 teaspoons ginger, ground
  • 1/8 teaspoons black pepper
  • 1/8 teaspoons garlic powder


In a saucepan over medium heat, stir together all ingredients to a gentle boil, until reduced to about 1 cup (about 15 minutes). Be sure to read the label for beef broth as some brands contain common allergens. I buy natural or organic beef broth.

Give it a try and come back here with your review!

Recipe linked up at Allergy Friendly Friday, Nap Time Creations, and Make Your Own Monday.  Be sure to check out all the allergy-friendly recipes.

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