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Gluten-Free Mongolian Sous Vide Flank Steak

Sous Vide Flank Steak (Gluten-Free Mongolian Style)

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  • Author: Sharon Chen
  • Prep Time: 10 minutes (exclusive of marinating time)
  • Cook Time: 2 hours 5 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Sous Vide
  • Cuisine: Asian
  • Diet: Gluten Free


Sous vide flank steak marinated and glazed with a gluten-free Mongolian sauce! Learn how to make this scrumptious recipe with just seven ingredients.


Units Scale
  • 2 pounds flank steak
  • Chopped green onion and toasted white sesame seeds for garnishing
  • 1 teaspoon cornstarch (optional)

For the gluten-free Mongolian marinade: 

  • 1/3 cup coconut aminos
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/6 cup sesame oil


  1. Marinate the flank steak: Place the flank steak in a large Ziploc bag or vacuum sealer bag (cut the steak in half to fit in the bag if necessary). Add coconut aminos, garlic, ginger, and sesame oil into the bag. Move the contents around and allow the steak to be well coated with the marinade. Arrange in a single layer, squeeze the air out with your hands, and seal. Refrigerate and marinate for at least 2 hours or overnight.
  2. Sous vide the flank steak: When ready to cook, preheat water to 131°F (55°C) or your desired temperature using an immersion circulator. Submerge the flank steak into the sous vide water bath. Use the water displacement method if using a Ziploc bag. Set the timer for 2 hours.
  3. Finish the steak: Once the timer goes off, remove the bag from the sous vide. Open the bag and transfer the steak onto a cutting board and pat it dry on both sides using paper towels. Reserve the cooking juice. Heat a cast-iron skillet over high heat until really hot, and sear the steak on both sides, about one minute on each side. Transfer the nicely seared steak onto the cutting board and let it rest.
  4. Make the Mongolian sauce: Pour the cooking juice from the steak bag into a small saucepan. Bring to a boil (this will allow the solids to form), then strain. Discard the solids and return the cooking juice into the saucepan and simmer until the sauce is thickened. Optionally, if you’d like a thicker sauce, dissolve one teaspoon of cornstarch in one tablespoon of cold water and add it to the sauce. Stir immediately.
  5. Serve: Slice the flank steak against the grain and plate it. Pour the Mongolian sauce over the steak, and garnish with green onion and toasted white sesame seeds. For a complete meal, serve with a side of vegetables and/or rice. Enjoy!


  • Serving Size: 1 serving
  • Calories: 339
  • Sugar: 0g
  • Sodium: 416.5mg
  • Fat: 16.4g
  • Saturated Fat: 4.8g
  • Trans Fat: 0g
  • Carbohydrates: 6.4g
  • Fiber: 0.1g
  • Protein: 39g
  • Cholesterol: 108.8mg
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