Whole 30 Mongolian Beef Recipe

Whole30 Mongolian Beef (Paleo, Keto, AIP Option)

WebJul 12, 2018 · Heat avocado oil in a skillet over medium high heat. Working in batches, drop the beef in the oil a few at a time so the pieces aren't …

1. Season the beef with salt, then toss together.
2. Sprinkle with tapioca starch then toss until evenly covered.
3. Heat avocado oil in a skillet over medium high heat.
4. Working in batches, drop the beef in the oil a few at a time so the pieces aren't touching each other. Fry until dark and crispy, about 1 1/2 minutes on each side.

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Mongolian Beef Stir Fry (Whole30, Paleo, AIP)

WebJan 21, 2019 · Add the arrowroot starch to a bowl and add the steak slices, coating thoroughly. Using the same pan, heat 2-3 tbsp of avocado oil. …

1. Using a large deep skillet, heat 1-2 tbsp of avocado on medium heat. Add the broccoli and add a pinch of salt and pepper. Cook for 6-7 minutes or until fork tender. Remove the broccoli from the pan, set aside, and clean out the pan.
2. Prepare the flank steak by adding salt and pepper to both sides, and using a sharp knife to slice against the grain into about 1″ bite-sized slices.
3. Add the arrowroot starch to a bowl and add the steak slices, coating thoroughly.
4. Using the same pan, heat 2-3 tbsp of avocado oil. Once the oil is hot and shimmering, add half of the steak slices. Cook for 2-3 minutes on each side, and repeat until all of the steak is cooked. Set aside.

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Paleo Mongolian Beef (Whole30 Compliant) A Saucy …

WebJan 5, 2023 · Gently pour the date water into the pan along with the coconut aminos and 1/2 teaspoon salt. Stir and turn to a medium heat, bringing …

1. Place the flour in a shallow bowl and dip the steak pieces in the flour, lightly coating the sides of each piece. Let the beef sit while you prepare the sauce. This will give time for the tapioca/arrowroot to stick.
2. Remove the pits and roughly chop your dates before adding them to a blender or food processor with 1/3 cup water. Blend on high until the dates are broken down and mixed into the water. Set aside.
3. In a medium sized sauce pan, warm 2 teaspoons coconut oil on a medium low heat. Add the ginger and garlic to the pan and sauté for a minute or until they become fragrant. Gently pour the date water into the pan along with the coconut aminos and 1/2 teaspoon salt. Stir and turn to a medium heat, bringing the sauce up to a gentle boil for about 5 minutes. Stir every so often to prevent burning.
4. In a small bowl, whisk together 1 tablespoon water with 1 tablespoon arrowroot starch. Whisk until no lumps remain and then gently add it to the sauce to thicken. Taste and season as you go - add more salt to your preference. Coconut aminos aren't as salty as soy sauce so you may want to add more.

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