Paleo Mongolian Beefjump to recipe
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!
For another take-out inspired meal, check out our Beef and Broccoli. It's a cinch to make (thanks to the Instant Pot) and rivals the restaurant version!Print
Paleo Mongolian Beef
This Paleo Mongolian Beef is a delicious alternative to take out with tender, crispy beef and a perfectly sticky-sweet sauce!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 5 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
- 1.5 pounds beef flank steak, cut into 1/4-inch thick pieces against the grain
- 2 teaspoons arrowroot
- 4 tablespoons butter, ghee, or avocado oil, divided
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 4 whole dried chili peppers, crush for more spice
- 2 cups (16.9 fluid ounces) coconut aminos
- Sea salt, to taste
- 1 bunch green onions, cut into 1.5-inch long pieces on a diagonal
- 1 teaspoon white sesame seeds, for garnish, optional
- Sprinkle the arrowroot over the pieces of beef and toss to evenly coat. Melt 2 tablespoons of butter in a frying pan or wok over high heat. Working in small batches, add the beef pieces to the hot oil so that no two pieces are touching (we're avoiding “crowding” the pan so that each piece can get a good crisp). Sear the beef on one side for about 2.5 minutes, or until it has a deep brown color, then flip it over to get the same texture on the other side. Once cooked and crispy-looking, transfer the cooked pieces to a separate bowl or plate. Continue with the rest of the beef pieces, adding more butter or oil as needed.
- Once the beef pieces are all cooked and set aside, add 1 tablespoon of butter and the teaspoon of sesame oil to the same pan. Turn the heat down to medium and then add the garlic. Saute for about 2 minutes and then add the ginger and chili peppers. Saute for an additional two minutes, until fragrant, and then add the coconut aminos. Bring the sauce up to a simmer and use a spoon to stir while scraping any beef bits off the bottom of the pan.
- Let the sauce simmer for about 15 minutes, or until it thickens enough to coat the back of a spoon. Taste the sauce and add salt as needed. At this point, add the beef back into the pan. Add the green onions, stir, cover, and let the beef cook over medium heat for 3 minutes, or until the green onions are wilted. Turn off heat and serve with your choice of cauliflower rice or white rice!
- Garnish with the sesame seeds and enjoy.
Keywords: paleo, soy-free, gluten-free, chinese