Mongolian Beef Recipe: How To Make It Without Cornstarch!

Mongolian beef is a beloved dish known for its tender beef and flavorful sauce. Traditionally, cornstarch is used to thicken the sauce, but what if you’re looking for a cornstarch-free alternative? The answer is a resounding yes! You can create a delicious Mongolian beef dish without compromising on taste or texture.

Ingredients for Cornstarch-Free Mongolian Beef

• 1 pound flank steak, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1/4 cup green onions, chopped
• 2 tablespoons vegetable oil

Instructions for Making Mongolian Beef Without Cornstarch

1. Marinate the Beef: In a large bowl, combine the sliced flank steak with the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Marinate for at least 30 minutes, or up to overnight.

2. Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat.

3. Cook the Beef: Remove the beef from the marinade and discard any excess. Cook the beef in batches, stirring constantly, until browned and cooked through, about 2-3 minutes per batch.

4. Make the Sauce: In a small bowl, whisk together the remaining marinade ingredients, including the green onions.

5. Add the Sauce: Pour the sauce over the cooked beef and bring to a simmer. Continue cooking for 5-7 minutes, stirring occasionally, until the sauce has thickened.

6. Serve: Serve the Mongolian beef hot over rice or noodles, garnished with additional green onions if desired.

Tips for a Cornstarch-Free Mongolian Beef

• Use a tender cut of beef: Flank steak is a great choice for this dish, as it’s thin and flavorful.
• Don’t overcook the beef: Cook the beef just until browned and cooked through to prevent it from becoming tough.
• Reduce the sauce: If the sauce is too thin, simmer it for a few minutes longer until it thickens.
• Experiment with other thickeners: If you don’t have cornstarch, you can use other thickeners like arrowroot powder or tapioca starch.
• Add vegetables: Feel free to add your favorite vegetables, such as broccoli, carrots, or snap peas, to the dish.

Variations on Mongolian Beef Without Cornstarch

• Spicy Mongolian Beef: Add an extra teaspoon of red pepper flakes or a chopped chili pepper for a spicy kick.
• Sweet and Sour Mongolian Beef: Add 1/4 cup of pineapple juice and 1 tablespoon of honey to the sauce for a sweet and sour flavor.
• Vegetarian Mongolian Beef: Substitute tofu or tempeh for the beef for a vegetarian version.
• Gluten-Free Mongolian Beef: Use gluten-free soy sauce and rice vinegar to make this dish gluten-free.

Benefits of Making Mongolian Beef Without Cornstarch

• Avoids potential allergies: Cornstarch is a common allergen, so eliminating it from the dish makes it more accessible to those with allergies.
• Reduces carbs: Cornstarch is a high-carb ingredient, so using a cornstarch-free alternative can reduce the overall carbohydrate content of the dish.
• Provides a cleaner flavor: Some people find that cornstarch can mask the natural flavors of the dish, so omitting it can result in a more flavorful Mongolian beef.

Wrapping Up: Mongolian Beef Without Cornstarch

Making Mongolian beef without cornstarch is not only possible but also delicious and versatile. By following the simple steps and incorporating the tips provided, you can create a flavorful and satisfying dish that meets your dietary preferences. Experiment with different variations and enjoy the unique taste of Mongolian beef without the use of cornstarch.

What People Want to Know

• Can I use arrowroot powder instead of cornstarch? Yes, arrowroot powder is a great cornstarch substitute in this recipe.

• How can I make the sauce thicker? If the sauce is too thin, simmer it for a few minutes longer until it thickens. You can also add a small amount of arrowroot powder or tapioca starch to thicken it.

• Can I make this dish ahead of time? Yes, you can marinate the beef up to overnight. Cook the beef and sauce separately and reheat them before serving.