Gluten-Free Mongolian Beef

Instructions

1. 1Using a sharp knife, slice the about 450 g flank steak thinly against the grain into pieces approximately 0.635 cm (0.6 cm) thick. Mince the 3 cloves of garlic and the 1 tbsp of ginger. Slice the 2 stalks of green onions into 1.27 cm (1.25 cm) pieces.
2. 2In a medium bowl, whisk together the 1/2 cup of gluten-free soy sauce, 1/4 cup of brown sugar, 1/4 cup of water, and 2 tbsp of cornstarch until the mixture is smooth and no lumps remain.
3. 3Heat the 1 tsp of sesame oil in a large skillet or wok (at least 30.48 cm / 30 cm) over high heat (approximately 190.6-204.4°C / 190-205°C) until it shimmers. Add the sliced about 450 g flank steak and stir-fry for 2-4 minutes, turning frequently, until the beef is browned on all sides and cooked through, reaching an internal temperature of 63°C. Remove the cooked beef from the skillet and set it aside in a clean bowl.
4. 4Reduce the heat to medium (approximately 148.9-162.8°C / 150-165°C). Add the minced 3 cloves of garlic and minced 1 tbsp of ginger to the skillet. Cook for 30-60 seconds, stirring constantly, until they become fragrant.
5. 5Pour the prepared sauce mixture into the skillet. Bring the sauce to a gentle simmer, stirring continuously, and cook for 1-2 minutes until the sauce visibly thickens to a glossy consistency that coats the back of a spoon.
6. 6Return the cooked about 450 g flank steak to the skillet with the thickened sauce. Add the sliced 2 stalks of green onions. Toss everything together for 30 seconds to ensure the beef is evenly coated and the green onions are warmed through.
7. 7Serve the Gluten-Free Mongolian Beef immediately over the 4 cups of cooked rice.

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