I recently started following someone on Instagram, and I immediately noticed a reel on his feed for a Mongolian Beef. Of course his video made the dish look delectable: chop sticks grabbing a huge bite of comforting noodles and juicy beef coated in a flavorful sauce. When I looked at the ingredients, I immediately knew this was a recipe I could recreate with upgraded items. The end result is gluten-free, soy-free, and lower sugar, not to mention just as delicious as anything you would order out.
Using my signature water-based cooking method, the beef becomes tender, the mushrooms add umami richness, and the rice noodles soak up every drop of the savory-sweet sauce. It’s made in one pot, calls for simple pantry staples, and comes together in under 30 minutes. It’s the kind of comforting, flavorful meal you’ll want on repeat.
Why You’ll Love This Recipe
A lighter take on classic Mongolian beef. Made with water-based cooking instead of oils, this version is easier on digestion without sacrificing flavor.
One-pot and weeknight-friendly. Everything cooks in a single pot: mushrooms, beef, noodles, and sauce, making cleanup minimal.
Simple, upgraded ingredients. Coconut aminos, ginger, garlic, and a touch of honey create that sweet-savory Mongolian flavor using pantry staples.
Naturally gluten-free and gut-friendly. Rice noodles keep this dish light, satisfying, and approachable for many dietary needs.
Better-than-takeout flavor. Savory, tender beef coated in a silky, thickened sauce that clings perfectly to the noodles. Total comfort food with a Healthified twist.
Ingredients You’ll Need
For the Bowls
- 1 (14-ounce) package stir-fry rice noodles. The perfect base for soaking up the savory sauce.
- 1 (8-ounce) carton white mushrooms or shiitake mushrooms. Adds umami and richness.
- 1 pound flank steak or hanger steak, cut into bite-size pieces. Both work beautifully for quick cooking.
- Sea salt, to taste
- Green onion, for garnish (optional). Adds freshness and crunch.
For the Sauce
- 2 teaspoons arrowroot starch. An upgraded substitution for cornstarch to help thicken the sauce.
- ¾ cup coconut aminos. Creates that classic sauce without the soy.
- 1 tablespoon rice vinegar.
- 1 tablespoon honey. Lightly sweetens and balances the savory flavors.
- 2 teaspoons sesame oil.
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon fish sauce (optional). Boosts umami.
Healthified Notes
Made with water-based cooking. Instead of sautéing the mushrooms and steak in oil, this recipe uses broth to soften the veggies and cook the beef. It keeps the dish lighter and easier to digest.
Lower sugar than traditional Mongolian beef. Classic recipes rely on brown sugar, but this version uses coconut aminos (naturally sweet) plus just a tablespoon of honey for balance.
Rice noodles for gentle digestion. They’re naturally gluten-free and tend to be easier on the gut compared to wheat-based noodles.
Customizable protein options. This works beautifully with chicken, or if you want to take a fully plant-based approach, leave out the animal protein and include more veggies (see below).
Great for meal prep. The sauce thickens as it sits, making the leftovers even more flavorful the next day.
Add more veggies if you like. Broccoli, carrots, zucchini, or snap peas all steam beautifully in broth using the same method.
One-Pot Mongolian Beef with Rice Noodles {Gluten-Free, Water-Based Cooking}
Equipment
- Large pot or Dutch Oven
Ingredients
For the bowls
- 1 14-ounce package stir-fry rice noodles
- 1 8-ounce carton of organic white or shiitake mushrooms
- 1 pound flank or hanger steak, cut into pieces
- Sea salt to taste
- Green onion for garnish optional
For the sauce
- ¾ cup coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- ½ teaspoon fish sauce optional
- 2 teaspoons arrowroot starch
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large pot or deep skillet over medium-high heat, pour in enough broth to coat the bottom (about ½ cup). Add the mushrooms and a pinch of sea salt. Stir to coat, then cover and cook for 7 to 8 minutes, until the mushrooms have softened and released their juices.
- Add the sliced steak to the pot and stir to combine with the mushrooms. Cook for about 8 minutes, stirring occasionally, until the beef is browned and mostly cooked through.
- Meanwhile, make the sauce: In a small bowl or blender, combine the coconut aminos, rice vinegar, honey, sesame oil, garlic, ginger, fish sauce, and arrowroot starch. Whisk or blend until smooth.
- Once the beef is cooked to your liking, add the cooked rice noodles to the pot. Stir to combine with the beef and mushrooms. Pour the sauce over the mixture and toss to coat. Cook for 3 to 5 minutes, until the sauce thickens slightly.
- Divide the noodles between bowls. Top with green onions, if desired. Enjoy warm.
I hope this recipe inspires you to see how flavorful and fulfilling water-based cooking can be! If you make it, tag me on Instagram @healthified and share how it turned out! And if you liked this recipe, you will love the 50+ other recipes in my e-book: Water-Based Cooking.
