Whole30 Mongolian Beef Stir Fry
Total Time
30 minutes
Cook Time
30 minutes
Rating
4.84 out of 5 stars
(6)
Ingredients
4 servings
- 1.5 pounds skirt or flank steak
- 1 teaspoon kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tablespoon arrowroot starch
- 4 tablespoons avocado or extra virgin olive oil
- 3 garlic cloves (thinly sliced)
- 1 1-inch piece fresh ginger, finely grated
- 1 teaspoon toasted sesame oil
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup low-sodium beef broth
- 6 green onions (sliced into 1.5-inch pieces (white and green parts)
- 1/2 cup coconut aminos (I like Big Tree Farm Brand)
- 1 tablespoon rice vinegar
- 1 teaspoons fish sauce (I like Red Boat)
- 1 tablespoon toasted sesame seeds (for serving)
- Seared Baby Bok Choy (recipe follows, for serving)
- 1 tbsp avocado oil
- 2 heads baby bok choy, rinsed, dried, and halved lengthwise
- 1 tsp fish sauce
- freshly ground black pepper
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Preparation
Step 1
Make the Mongolian Beef:
Step 2
Place the flank steak on a cutting board and using a meat mallet or the back of a skillet, tenderize the meat, pounding the steak until it is [1/2] inch thick. Remove and discard the parchment paper, then slice the steak against the grain into [1/4]-inch-thin pieces. Add the steak to a large bowl and sprinkle with the salt, pepper, and arrowroot starch. Toss to coat.
Step 3
In a large nonstick skillet, heat the avocado oil over medium-high heat. Working in batches so you don’t crowd the pan, add the steak in a single layer. Sear the steak until it forms a deep brown crust, 3 to 4 minutes per side. Transfer the cooked steak to a plate and set aside. Repeat until all the steak is cooked and all of the meat is set aside.
Step 4
Add the garlic, ginger, sesame oil, and red pepper flakes to the skillet and cook, stirring, for 1 minute. Pour in the beef broth and bring to a simmer. Let simmer for about 2 minutes and use the back of a spoon to scrape up any brown bits from the pan.
Step 5
Return the steak to the skillet. Stir in the green onions, coconut aminos, rice vinegar, and fish sauce and bring the sauce to a simmer. Cook, stirring often, until the sauce has thickened, 3 to 5 minutes.
Step 6
Spoon the stir fry over the Cauliflower Rice and sprinkle with the sesame seeds. Serve with the Seared Baby Bok Choy.
Step 7
Make the Bok Choy:
Step 8
In a large skillet over medium-high heat, heat the avocado oil. Sear the bok choy until golden brown, 3 to 4 minutes per side. Add the fish sauce and season with pepper to taste.
Step 9
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