Low-FODMAP Mongolian Beef Recipe; Gluten-free, Dairy-free | Dr. Rachel Pauls (2024)

I had a craving. For a Chinese meal that would bring me back to the past.

And if you know me, you know my cravings HAVE TO BE SATISFIED.

Crispy.

Savory.

Mongolian Beef.

It melts in your mouth and bursts with flavor.

With a soy and ginger sauce that is absolutely amazing.

This is a low-FODMAP Chinese Dinner that will blow you away.

My recipe for low-FODMAP Mongolian Beef cooks in a snap and is perfect over steamed rice, alongside fresh green beans or low-FODMAP Chinese Vegetables.

If you want the beef extra tender for this recipe, then consider ‘velveting the meat’ in advance. This is a trick that I read about recently and it creates that texture that Chinese beef always has. So good! See tips at end of recipe.

You may also love:

• Low-FODMAP Copycat Panda Express Orange Chicken
• Low-FODMAP 30 Minute Ginger Sesame Chicken
• Low-FODMAP General Tso’s Chicken
• Low-FODMAP Copycat Panda Express Honey Walnut Shrimp
• Low-FODMAP Beef Lo Mein (beef with noodles)
• Low-FODMAP Crispy Sticky Honey Chicken

Or check outover 450 more low-FODMAP recipeson the blog, like my low-FODMAP Best Beef Recipe Collection. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S. Check out myCOOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!! It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)

Serves: 4

Prep time: 20 min, plus marinating 1 hour

Cook time: 20 min

Total time: 40 min, plus marinating

Equipment: Wok or large saucepan for frying

Ingredients

• 1pound, 16 ouncesflank steak
  • See tip at end of recipe to ‘velvet’ your beef first
• 1/4cupcornstarch, plus 2 tablespoons, divided
• 1/4 cup canola oil or other high heat compatible oil for frying
• 1 tablespoon garlic infused oil, divided into 2 teaspoons and 1 teaspoon
  • Infused oils have all the flavor but none of the FODMAPs! See my low-FODMAP Top 11 tips for the reason why
• 1 teaspoon sesame oil
• 1/3cupgluten-free soy sauce (I prefer low sodium), plus 1 teaspoon, divided
  • 2 tablespoons is one low-FODMAP serving
• 1/3cuplow-FODMAP Beef broth
  • Try my low-FODMAP Happy Soup for an easy option!
• 1/2cupdark brown sugar
• 2teaspoonsminced fresh ginger
• 2 tablespoons green scallion tips
  • Avoid the bulb of the scallion, this is higher in FODMAPs
• Sesame seeds, for serving

Directions

• Slice the flank steak against the grain into 1/4 inch thick pieces
  • *For velveting the beef first see tip at end of recipe for next step 🙂
• Place the sliced beef in a resealable bag with 1 tablespoon cornstarch, 1 teaspoon infused oil and 1 teaspoon soy sauce
• Allow to marinate for 15 minutes to one hour in the fridge
• When ready to cook,place canola oil in a large frying pan or wok and heat on medium high heat
• In a medium bowl or measuring cup, whisk together low-FODMAP beef broth, soy sauce, 2 teaspoons infused oil, sesame oil and dark brown sugar until sugar is dissolved. Set aside for now
• Lay 1/4 cup cornstarch in a shallow plate and dredge each piece of beef in it
• Add the steak to the pan in a single layer (shake off excess cornstarch before you do so) and cook on each side for1 minute
  • You may want to do this in batches
  • It should be crusty when cooked
• Remove the cooked steak and set aside on a covered dish to stay warm. Drain oil from pan, leaving 1 tablespoon behind
• Add the ginger and sauté for10-15 seconds.
• Add the soy sauce/low-FODMAP beef broth mixture to the pan and let it come to a boil
• Mix your remaining 1 tablespoon cornstarch with 1 tablespoon water to create a ‘slurry’
• Stir in the cornstarch slurry and allow sauce to thicken until it can coat the back of a spoon, about 2 minutes
• Add the cooked steak back to the pan and toss to coat. The sauce should completely coat the beef in a thick layer, without excess sauce. If it needs more thickening, allow to cook a little longer
• Serve immediately, garnished with the scallion tips and sesame seeds

*TIP: How to velvet beef for a Chinese inspired recipe

• Sprinkle 1 & 1/2 tsp baking soda over your 16 ounces of cut beef in a medium sized bowl
• Toss with fingers, then let marinate for 30 minutes in fridge
  • The beef will become a bright red color, that is supposed to happen
• Rinse beef and pat off excess water
• Proceed with the recipe as planned