AuthorStacy SaundersCategoryDifficultyIntermediate

A delicious chinese style dinner

Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins
Sauce
 2 tsp extra light tasting olive oil
 2 tsp minced garlic
 ½ cup low histamine soy sauce substitute *see recipe link below*
 ¼ cup water
  tsp onion powder
 ½ cup brown sugar
 ½ tbsp cornstarch
 ½ tbsp water
Beef
 1 lb steak, thinly sliced
  cup cornstarch
 6 tbsp extra light tasting olive oil
Garnish
 2 green onions, sliced
Histamine Level: 1
 rated a 1 due to garlic and green onions. Omit both for histamine level 0.

*Low histamine soy sauce substitute

Prep
1

Line a plate or baking sheet with a paper towel, set aside.

Gather the ingredients for the sauce and then prep the beef if you want to cook the sauce and the beef at the same time.

Sauce
2

Add oil to a small pan over medium heat. Add garlic and stir for about 1 minute. Add low histamine soy sauce, water, brown sugar, and onion powder. Whisk and bring to a boil for 3-5 minutes.

While the sauce is boiling whisk cornstarch and water together in a small cup. Slowly stir the cornstarch mixture into the pan. Boil for another 2-3 minutes or until it's thickened to your liking.

Set aside.

Beef
3

Toss sliced steak in cornstarch, coating all pieces evenly.

4

Heat 3 Tb extra light tasting olive oil over medium heat in a cast-iron skillet. When the oil is warm, add half the steak strips in a single layer. Cover with a splatter cover, because the oil pops everywhere.

Cook for 2-3 minutes until golden brown, then flip and cook for another 2 minutes (internal temp 145°F). Remove from skillet and onto the prepared plate or baking sheet.

Repeat above with second half of steak strips.

5

Add the sauce to the skillet and combine with all the steak strips. Let bubble for 2-3 minutes, then serve over rice or with chow mein.

Garnish with green onions and add salt to taste.

Recipe adapted from: Spend with Pennies Easy Mongolian Beef

Ingredients

Sauce
 2 tsp extra light tasting olive oil
 2 tsp minced garlic
 ½ cup low histamine soy sauce substitute *see recipe link below*
 ¼ cup water
  tsp onion powder
 ½ cup brown sugar
 ½ tbsp cornstarch
 ½ tbsp water
Beef
 1 lb steak, thinly sliced
  cup cornstarch
 6 tbsp extra light tasting olive oil
Garnish
 2 green onions, sliced
Histamine Level: 1
 rated a 1 due to garlic and green onions. Omit both for histamine level 0.

Directions

Prep
1

Line a plate or baking sheet with a paper towel, set aside.

Gather the ingredients for the sauce and then prep the beef if you want to cook the sauce and the beef at the same time.

Sauce
2

Add oil to a small pan over medium heat. Add garlic and stir for about 1 minute. Add low histamine soy sauce, water, brown sugar, and onion powder. Whisk and bring to a boil for 3-5 minutes.

While the sauce is boiling whisk cornstarch and water together in a small cup. Slowly stir the cornstarch mixture into the pan. Boil for another 2-3 minutes or until it's thickened to your liking.

Set aside.

Beef
3

Toss sliced steak in cornstarch, coating all pieces evenly.

4

Heat 3 Tb extra light tasting olive oil over medium heat in a cast-iron skillet. When the oil is warm, add half the steak strips in a single layer. Cover with a splatter cover, because the oil pops everywhere.

Cook for 2-3 minutes until golden brown, then flip and cook for another 2 minutes (internal temp 145°F). Remove from skillet and onto the prepared plate or baking sheet.

Repeat above with second half of steak strips.

5

Add the sauce to the skillet and combine with all the steak strips. Let bubble for 2-3 minutes, then serve over rice or with chow mein.

Garnish with green onions and add salt to taste.

Notes

Low Histamine Mongolian Beef- Soy free, GF
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2 Comments

  1. Judy May 24, 2024 at 8:30 am

    Looks interesting! I’d like to try this. The recipe says it serves one, but lists one pound of beef and half a cup of brown sugar. Are those numbers correct?

    Reply
    1. admin June 13, 2024 at 1:03 pm

      Oh thanks for clarifying, the yield always says one serving. Sometimes I try to make a note at the top of the recipe saying how many people it feeds. This typically fed my husband and I with a little leftovers.

      Reply

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