dairy-free, egg-free, peanut/nut-free, soy free (if use soy substitute recipe below), wheat-free (if use wheat-free soy sauce)
Recipe adapted from faithfuldinners.com. 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.
Serve beef on top of rice with steamed broccoli and garnish with roasted sesame seeds.
(Then lick the pan.)
- Use arrowroot flour in place of cornstarch.
- 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.