Mongolian Beef
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients
- 2 tbsp avocado oil
- 4-5 garlic cloves, finely diced
- 1 tsp grated ginger
- 1.5 lbs pasture-raised flank steak
- 1 tsp sea salt
- 2 handfuls broccolini, trimmed
- 1/2 orange bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 baby bok choy, trimmed and chopped
- 3 stalks green onion, roughly chopped
- 2 carrots, peeled then thinly sliced
- 1 tbsp sesame seeds
Sauce
- 1/3 cup coconut aminos
- 2 tbsp tamari (GF soy sauce)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp arrowroot starch
Instructions
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Slice flank steak against the grain into thin, 2-inch pieces.
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Heat the oil, garlic and ginger in a large skillet on medium for 1 minute. Add in steak and turn heat to medium-high. Cook for 5 minutes, then add veggies, cover and let cook for another 5-7 minutes.
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Add in sauce ingredients and dissolve arrowroot in a small bowl of 1 tbsp water before pouring into skillet. Reduce heat, stir and let cook for another few minutes.
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Add a few more pieces green onion and sesame seeds over the top. Serve with jasmine rice.
My family gave me the most genuine compliment after making this dish and all wanted the recipe. The flavor was on point. I highly recommend!
Adding this recipe to my regular meal rotation!!
Yum!!! I can’t have soy so I ended up using 2 additional tablespoons of coconut aminos in place of the tamari and thoroughly enjoyed this dish! Will definitely be making again!
hi! arrowroot was not included in the list of ingredients :/ i did not realize i didn’t have it until ready to cook…..
I am SO sorry I missed this when I was transferring over from IG to here :/ I just added it to the recipe! xx Rachael