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Mongolian Beef

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Author Rachael DeVaux


  • 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


  • 1/3 cup coconut aminos
  • 2 tbsp tamari (GF soy sauce)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp arrowroot starch


  1. Slice flank steak against the grain into thin, 2-inch pieces. 

  2. 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 (saving green onion for last), cover and let cook for another 5-7 minutes.

  3. Add in sauce ingredients, excluding arrowroot starch. Once the liquid in the pan gets hot, add a few tbsp into a small bowl along with the arrowroot, and stir until it's fully dissolved. Pour into the skillet, stir together, reduce heat, and let cook for another 4-5 minutes.

  4. Add chopped green onion and sesame seeds over the top. Serve with jasmine rice.