Gluten-Free Mongolian Beef with Sizzled Scallions

By Sprig Originals ✓ · cooked up in Sprig

Thin-sliced flank steak gets a quick cornstarch coating so it sears silky instead of gray, then everything gets tossed in a garlicky tamari–brown sugar glaze reduced until it clings to every slice. Naturally gluten-free, on the table in under 40 minutes, and closer to the takeout version than you'd expect from a 12-minute cook time.

Ingredients

• 1 1/4 lb flank steak, trimmed
• 1 tsp baking soda
• 1 tbsp gluten-free tamari
• 1/3 cup cornstarch
• 1/4 tsp kosher salt

• 1/3 cup gluten-free tamari
• 1/3 cup packed dark brown sugar
• 1/2 cup water
• 1 tbsp unseasoned rice vinegar
• 6 clove garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp crushed red pepper flakes
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 1 tbsp cold water

• 6 scallions, cut into 2-inch lengths, white and green parts separated
• 1/4 cup neutral oil, such as canola or peanut
• Steamed jasmine rice, for serving
• 1 tsp toasted sesame seeds (optional)

Instructions

1. Freeze the flank steak for 15 to 20 minutes to firm it up — this makes thin slicing far easier. Identify the direction of the long muscle fibers, then slice the steak ACROSS those fibers on a slight bias into pieces about 1/4 inch thick and 2 inches long. Thin and across the grain is the whole ballgame for tenderness.
2. In a medium bowl, toss the sliced beef with the baking soda and 1 tablespoon tamari until every piece is coated. Let it sit at room temperature for 15 minutes; the baking soda raises the surface pH and keeps the beef tender through a hard sear. Do not exceed 20 minutes or the texture turns spongy.
3. Meanwhile, whisk the glaze: in a bowl or measuring cup combine 1/3 cup tamari, brown sugar, 1/2 cup water, rice vinegar, garlic, ginger, red pepper flakes, and sesame oil. In a separate small cup, stir 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry and set both aside.
4. Blot the marinated beef with paper towels until the surface looks matte — wet beef steams instead of searing. Add the 1/3 cup cornstarch and 1/4 teaspoon salt to the bowl and toss with your hands until each slice wears a thin, dry, even coat. Shake off excess in a colander; loose cornstarch will thicken the sauce into paste.
5. Heat a 12-inch nonstick or carbon-steel skillet over high heat for 2 minutes, then add 2 tablespoons of the neutral oil and swirl. When it shimmers and a test slice sizzles immediately, add half the beef in a single layer with space between pieces. Sear undisturbed 90 seconds until deep brown, flip, and sear 60 seconds more. Transfer to a plate.
6. Add the remaining 2 tablespoons oil and repeat with the second batch of beef, 90 seconds per side. Transfer to the plate. The beef will be about 90 percent cooked; it finishes in the sauce.
7. Pour off all but about 1 teaspoon of oil from the skillet and reduce heat to medium. Add the scallion whites and stir-fry 45 seconds until fragrant. Pour in the glaze mixture, scraping up the browned bits, and bring to a hard simmer.
8. Simmer the glaze 3 to 4 minutes, stirring often, until it reduces by about a third and coats the back of a spoon in a thin sheet. Stir the cornstarch slurry and drizzle in half of it; cook 30 seconds. If the sauce still runs thin, add the rest. You want glossy and clingy, not gravy-thick.
9. Return the beef and any resting juices to the skillet along with the scallion greens. Toss over medium-high heat for 60 to 90 seconds until every slice is lacquered and the greens just wilt. Kill the heat immediately — the sauce tightens further off the burner.
10. Pile over steamed jasmine rice, scatter with sesame seeds if using, and serve right away while the glaze is still glossy.

Chef's tips

Nutrition (per serving, estimated)

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