I (Pat too) had an epic grocery store haul this week thanks to Kroger, and some meal planning. Pat doesn’t really know this yet – nor do I think he will notice but I have been cooking more “paleo-ish”.
I say ish because for him I still make grains, but now that my mileage is down, I personally don’t need the large(r) amounts of carbs I was eating before – specifically from grains. I also say “ish” because he has certain dietary restrictions – most of which fit in with paleo guidelines. Lastly I say “ish” because I don’t like to label how I eat – I like to eat nutritious foods, and limit the crap I shove in my pie-hole.
With all of that being said here is my recipe for Paleo Mongolian Beef. When I lived in Chicago I lived about a 10 minute walk from Chinatown – aka the best Chinese food ever. Our favorite spot was Moon Palace, and my favorite thing to order there was the Mongolian Beef.
Now on the chance that any of my readers have visited there, and had said Mongolian beef – I will be honest – my recipe is good, but it’s not Moon Palace.
The sauce is really what makes it!
H3RD's Paleo Mongolian Beef
- 1 lb flank steak – trimmed if needed, cut into cubes
- 2-3 Tbsp of your favorite fat: coconut oil, ghee, etc
- sea salt & pepper – to taste
- Ground or minced ginger – 1-2 tsp – more if desired
- Vegetables of choice or frozen stir fry blend (no sauces, or salt)
- 1/4 coconut milk
- 1 tbsp sesame oil
- 3-4 Tbsp Arrowroot Powder
- 1/3 cup raw honey – you can do pure maple syrup too
- Optional: garlic, & green onions (I just happen to not cook with them)
- 1/2 cup beef broth
- 1/4 cup coconut aminos
- Cut steak, into smaller ish cubes, then place in a bowl or flat casserole dish, coat with 3 Tbsp Arrowroot powder, salt, pepper, and ginger- let sit aside while you make your sauce (letting the meat sit in the powder will eventually help thicken your sauce and adhere to the meat)
- I recommend keeping a measuring glass or something similar nearby to hold the sauce once it is made – to easily whisk and then pour over the meat
- For your sauce – heat 1 tbsp of ghee or coconut oil (I opted for coconut oil), add in a tsp ginger (if you are a garlic lover- this is where you can add it in), add the: honey, coconut milk, sesame oil, and beef broth transfer this sauce to your measuring glass, or “holding vessel” – whisk your sauce, and whisk in 1 tbsp arrowroot powder
- Now back to your meat! Heat 1-2 Tbsp oil or ghee, then add your meat- let it start to brown, turning with tongs
- Once the beef is browned on both sides add in your vegetables of choice. Cover your pan for a few minutes to let the vegetables warm- then add your sauce.
- Stir occasionally for about 5-10 minutes while the beef & vegetables cook to your desired level of doneness.
And voila – you have Mongolian Beef. I added some sriracha to mine for the added spice that Pat doesn’t want.
Overall it was really easy to make- I was able to make this while doing my weekly food prep I could let the flank steak rest in the arrowroot powder while I made my “Greek Burgers” (that will be on H3RD this week) – so in general the recipe is pretty low maintenance. AND it got the stamp of approval from Pat, so this will likely be added into our “beef” rotation.