Paleo Mongolian Beef
So, I found this recipe for Mongolian Beef on Pinterest and thought it looked really yummy. It also looked like something that I might be able to make some changes to, and come up with a paleo Mongolian beef recipe for. So, that is what I did. Whenever I see a recipe, I keep a few easy swaps in mind, so that I can modify it to make a paleo friendly version.
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Recipe Says: Paleo Swap:
Soy sauce Coconut aminos if you avoid soy, or gluten-free soy sauce
Cornstarch Arrowroot powder
Vegetable oil Coconut oil
Brown Sugar Maple syrup/honey
Each one of these work for me in a one to one swap. There are lots of other paleo substitutions in recipes, but some of them involve making other changes. (For example almond flour doesn’t replace flour in a recipe without making other changes, like adding more eggs or liquid). These swaps are each really straightforward, although I find that since switching our eating habits, I can always use less sweetener (maple syrup or honey) than a non paleo recipe calls for and have the recipe turn out just as good. That’s probably just because we don’t eat sugar anymore, so our tastes have changed.
Paleo Mongolian Beef
- 2 teaspoons coconut oil
- ½ teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- ½ cup coconut aminos
- ½ cup water
- ¾ cup maple syrup (This can be reduced to make the dish less sweet).
- coconut oil, for frying (about 1 cup)
- 1 lb flank steak
- ¼ cup arrowroot powder
- 2 large green onions, chopped
- Heat 2 tsp. of coconut oil in a medium saucepan over medium/low heat. Don’t get the oil too hot.
- Add ginger and garlic to the pan and quickly add the coconut aminos and water before the garlic scorches.
- Add the maple syrup, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
- Slice the flank steak into 1/4″ thick bite-size slices.
- Dip the steak pieces into the arrowroot powder to apply a very thin dusting to both sides of each piece of beef.
- Let the beef sit for about 10 minutes so that the arrowroot powder sticks.
- As the beef sits, heat up one cup of oil in a wok (or a deep skillet). Heat the oil over medium heat until it’s nice and hot, but not smoking.
- Add the beef to the oil and saute until brown.
- Stir the meat around a little so that it cooks evenly.
- Once the meat cooks to your preferred level of done-ness, use a large slotted spoon to take the meat out and onto paper towels.
- Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce.
- Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm.
I served this over cauliflower rice, but any other vegetables would work well, too. You could even mix some steamed broccoli right into the sauce on this recipe, and it would be absolutely wonderful.