The Home Economics Bit

Mongolian beef is one of the most popular dishes in Chinese restaurants. The dish consists of thinly sliced beef steak cooked until crispy, that is served in a sweet and savory sauce from made soy sauce and brown sugar. It typically has a sweet-tangy taste, and isn’t very spicy. Mongolian beef is often served with steamed or fried rice, though it is often served with crispy noodles in America. Despite it’s name, Mongolian beef is in fact a Chinese-Taiwanese dish. It became known as Mongolian beef because it first became popular at Mongolian Barbeque restaurants in Taiwan in the 1970s.

Gluten Free Mongolian Beef

Gluten Free Mummy
My gluten free take on this popular Chinese take away dish. Thinly sliced beef that is coated, and then fried until crisp. Served in a sweet and flavoursome sauce.
Course Main Course
Cuisine Chinese
Servings 2


  • 60 ml rapeseed oil plus 1 tbsp extra
  • 2 garlic cloves crushed
  • 1 tbsp crushed fresh ginger
  • 55 ml gluten free soy sauce
  • 85 ml water
  • 55 g soft dark brown sugar
  • 3 striploin steaks thinly sliced
  • 40 g cornflour
  • butter lettuce to serve


  • Heat a saucepan over medium heat. Add 1 tbsp rapeseed oil. 
  • Add garlic and ginger and cook until fragrant (approx. 2 minutes).
  • Add soy sauce, water and brown sugar and stir until dissolved. 
  • Bring to a boil, then reduce the heat and simmer until the sauce has reduced by half (approx. 10-12 minutes).
  • Meanwhile, in a large pan over medium heat, heat the remaining vegetable oil.
  • In a large bowl, toss the sliced striploin in cornflour until fully coated.
  • Add steak to the hot pan and sear until crispy (2-3 minutes per side).
  • Drain the excess fat, then turn down the heat and add the reduced sauce to the pan and toss until combined.
  • Simmer for 2-3 minutes, then serve.
Keyword beef, gluten free, mongolian