Squash your Chinese food cravings with this healthier spin on the restaurant classic, Paleo Mongolian Beef!
It’s my curse in life to be constantly out-ordered by my husband when it comes to Chinese food. The man KNOWS his Chinese food! While I slip into the temptation of ordering something that “looks great and light!” (think lemon pepper shrimp, chicken and vegetables, steamed beef and broccoli, etc.), he sticks with old faithfuls like Mongolian Beef. When our orders show up, I longingly stare at his plate of rich, flavorful beef, wishing that I’d just ordered the same thing.
You see, I usually stay away from ordering dishes like Mongolian Beef because the sauce makes me a little nervous! I can’t be sure of what mystery ingredients went into that sticky, lovely sauce. So, I stay away deciding that the likely 2-day stomachache isn’t worth the 15 minute indulgent meal.
The last time Austin and I were out for lunch (which we usually do on Sundays), a light bulb went off. Our plates hit the table; his that dark, sticky, craveable beef and mine, some steamed shrimp with broccoli. I sighed looking at our two plates and before I even took a bite (or drowned my shrimp in chilies), I took out my phone. I pulled up my “recipe ideas” note pad and added “Paleo Mongolian Beef” to the list. After years of longing, it was HIGH time I take a healthier stab at that delicious dish!
What we now have here folks is a VICTORY. A *serious* victory! I’m so excited by how this dish turned out that I want to tell the world! It’s crispy, sticky, flavorful, and better than any restaurant Mongolian Beef I’ve ever sampled. Be patient with the sauce as it comes together. Allowing the water to evaporate and sugars to caramelize is what gives this dish its signature sticky quality! Note that the 4 chili peppers added will not add a lot of heat. If you prefer a spicier dish, crush the peppers instead of adding them to the sauce whole. The seeds will help infuse the spice you’re looking for!
While this recipe would almost fall into the “squeaky clean” category, note that I do toss the beef pieces in a couple teaspoons of arrowroot prior to frying. If you’re following the Path A of the Fed & Fit Project, omit the arrowroot and follow the rest of the instructions as written!
Serve it up with some basic cauliflower rice or even spoonful of white rice and enjoy this healthier spin on the restaurant classic!
I hope you love this recipe as much as I do!
Yield: 4 to 5 servings
Prep Time: 10 minutes
Cook Time: 45 minutes