Last Updated on February 27, 2026 by Deliciously Organic Editor
Mongolian beef is an easy weeknight dinner that’s much more nutritious than take-out!
I used sirloin in this recipe, but you can swap it out with cuts such as ribeye, flatiron or T-bone. You can also add in extra vegetables like bell pepper, broccoli or thinly-sliced carrots.
The Mongolian beef can be served with cauliflower “rice” or soaked brown rice.
Here are some stir-fry recipes you might enjoy!
Chicken Stir-Fry
Pecan Chicken Stir-Fry
Beef and Broccoli
Orange Chicken Stir-Fry
Mongolian Beef (Gluten-Free)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner, Main Dish
- Method: Sautéing
- Cuisine: American, Chinese
- Diet: Gluten-Free
Ingredients
Units
- 1 1/2 pounds sirloin, cut into 2 1/2” wide strips
- 1/2 cup tapioca flour
- 2 cups palm shortening or any other healthy fat or oil of your choice (for frying)
- 1 bunch green onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3/4 cup water
- 1/4 cup brown sugar
- 6 tablespoons fermented tamari or coconut aminos
Instructions
- Toss the beef with the tapioca flour in a medium bowl and set aside.
- Heat the palm shortening over medium-high heat in a Dutch oven or large pot until it gets to 375ºF. Add 1/3 of the beef and fry until browned and crispy, about 4 minutes. Using a slotted spoon, transfer the fried beef to a baking sheet lined with a cooling rack. Repeat with remaining beef.
- Heat a 12-inch skillet over medium-high heat and add 1 tablespoon of the frying oil and swirl to coat. Add the green onions, garlic, and ginger and cook for about 1 minute, until fragrant. Stir in the water, brown sugar, and tamari and bring to a simmer. Cook until sauce is thick and reduced to about 1 1/4 cups, about 6 minutes.
- Add the beef to the green onion mixture and stir until sauce coats the beef. Serve immediately with cauliflower rice or soaked and cooked brown rice.
Photo Credit: Becky Winkler
Why wouldn’t you just use the beef cooking pot to do the next step? Fewer dishes to wash and you don’t lose the flavor of the bits left in the pan…
You’re welcome to pour the hot oil into another bowl or something and then continue using the same skillet.
This looks amazing and pretty simple! Can’t wait to try it, I crave the take out version so it would be awesome to make it myself!
I hope you enjoy it!
I can’t have refined sugars – any good substitute you would recommend for the brown sugar?
If you can’t do organic brown cane sugar, then a coconut sugar might be a good alternative.
MANY ARE DIABETIC AND CAN’T HAVE SUGAR OF ANY KIND: what do you recommend for them?
This isn’t a blog for diabetics, so sometimes I include sugars in my recipes.
Looks yummy! Do you think this recipe would freeze well?