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  • Writer's picturegalleydelights

Mongolian Beef (PF, GF)

So I found this recipe online, but due to recent food intolerance, I've revamped it a bit. This recipe was absolutely delicious, and so easy to make! My husband also begged to take the leftovers on his trip, so who am I to say no?

You will need:

1 lb. flank steak

1/4 c. tapioca starch

2 tsp. fresh ginger, minced

1 tbl. fresh garlic, minced

1/3 c. coconut aminos (or light soy sauce)

1/3 c. water

1/2 c. dark brown sugar

4 stalks scallions, sliced

1/4 c. avocado oil (this has higher smoking temps, but you can used EVOO too)

Slice the flank steak against the grain, longways, 1/4 inch thick pieces. Add it to a ziploc bag with 1/2 the tapioca starch. Shake together well until beef and starch are mixed together evenly.

Add avocado oil to a large frying pan and heat on medium high heat.

Add the steak to the pan in a single layer, and cook on each side for a minute.

When steak is finished, remove from pan. Add garlic and ginger and saute for 15 seconds. Add the coconut aminos, water, and dark brown sugar to the pan and mix together well. Let come to a boil.

Add the steak to the sauce mixture and let sauce thicken for about 20-30 seconds. Note: if you think the sauce isn't thickening enough, add more starch,

Add the green onions and stir in completely. Cook for about 20-30 more seconds and serve. Garnish with sesame seeds and/or any spicy pepper for added spice.

I paired this with some jasmine rice and steamed vegetables, but you can substitute for just vegetables or vegetables and cauliflower rice!!!!....... Which is also a vegetable.

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