Mongolian Beef
This beef dish is sweet, savory, with plenty of heat and a slight lift from a bit of rice vinegar. Garnish with scallion greens. I like to serve this with a side of kelp noodle or cauliflower rice.
Servings 3
Calories 412kcal
Ingredients
- 1/4 cup avocado oil
- 1 pound flank steak or flap meat also known as top sirloin steak tips, sliced 1/8-1/4 inch thick (tip: you can freeze the meat for about an hour to help make slicing easier)
- 1/2 onion sliced
- 3 green onions sliced and whites and greens separated
- 3 cloves garlic minced
- 3 teaspoons ginger fresh grated
- 1/2 teaspoon red pepper flakes or more to taste (for heat), omit for nightshade-free
- 1/2 cup gluten-free soy sauce or 2/3 cup coconut aminos (use low sodium soy sauce if you are sensitive to salt levels - you can then add more salt, to taste as desired)
- 1/4 cup monk fruit golden or liquid equivalent, omit if using coconut aminos
- 2 tablespoons rice vinegar
- 1 pinch glucomann powder up to 1/8 teaspoon, as needed to thicken
Instructions
- Heat a large pan over high heat. Add the avocado oil and when hot, add the beef and cook until browned, about 2 minutes per side. Fry in batches rather than crowd the pan. Reserve meat on a plate and set aside. Do not clean the pan.
- Add the onion and whites of the green onions and cook until softened, about 5 minutes. Add the garlic, ginger, and pepper flakes and cook until fragrant, about one minute more. Add the soy, monk fruit, snd vinegar and cook until it boils. Add a bit of glucomann powder, a little at a time until thickened to your liking. Start with about half of 1/8 teaspoon and add more as needed.
- Add the beef and the green part of the green onions and cook, tossing to coat everything with sauce. Serve with cauliflower rice.
Nutrition
Calories: 412kcal | Carbohydrates: 7g | Protein: 37g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 2249mg | Potassium: 669mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 3mg