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Healthy Mongolian Beef

5 from 2 votes
By Rachael DeVaux



  • 1/3 cup water
  • 1/3 cup tamari, (gluten-free soy sauce)
  • 1/4 cup coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp freshly ground ginger
  • 1 tbsp minced garlic, (about 4 garlic cloves)
  • 1 tbsp chili crisp, (for medium heat. Otherwise, reduce to 1 tsp)
  • 1 tsp sea salt

Mongolian Beef

  • ~1.75 lb pasture-raised flank steak
  • 2 loose carrots, peeled and cut into match sticks
  • 1 large red bell pepper, thinly sliced
  • 3-5 green onion stalks, ends removed and chopped diagonally
  • 1/4 cup arrowroot starch
  • 3-4 tbsp avocado oil
  • sesame seeds
  • Rice prepared according to directions



  • Whisk together all sauce ingredients. Set aside.

Mongolian Beef

  • Using a serrated knife, slice the steak against the grain at an angle. Slice as thin as possible!!
  • Add sliced steak to a bowl and add arrowroot starch. Toss to combine until the steak is fully coated.
  • Heat a large skillet over medium heat. Once hot, add ~2 oil to the pan. Add carrots and bell pepper and cover with a lid to steam for 3-5 minutes. Once tender, remove from pan and set aside.
  • Add remaining ~2 tbsp oil to the pan. Once hot, add the beef and cook on medium-high heat. Be careful not to overcook and turn the heat down when there's barely any pink left.
  • Add the cooked veggies, green onions and sauce into the pan. Stir until well combined, then reduce heat and cover with a lid. Let cook for 4-5 minutes or until the sauce has thickened.
  • Remove from heat and add sesame seeds to serve. Pair with rice and enjoy!

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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Recipe Rating


  1. 5 stars
    This was the first ever meal I made of yours and I have been hooked to your recipes ever since! Obsessed with the flavor in this meal!! Your cookbook is always open in my kitchen!

  2. 5 stars
    This was delicious! I did sub in 1/3 cup of low sodium soy sauce instead of tamari, 1/4 cup instead of coconut aminos, and omitted the salt since chili crisp tends to have a lot of salt already. I also added in two tsp of gochujang for more spice and it was delicious.