Whole30 Mongolian Beef Stir Fry

My husband requested Mongolian Beef recently and I thought, hum…I am going to try and make a Whole30 approved version. I am crazy about how it turned out, absolutely DELICIOUS.

A lot of you have asked me about cooking with arrowroot powder as a thickener and have issues when cooking with it. Arrowroot powder is the Whole30 substitute for flour or cornstarch. It is so fantastic for thickening sauces! I love it and use it all the time now; however, it can be a just a little tricky to work with in a pan because it sticks to the pan easier than flour does. The trick is a GOOD non-stick pan and when I say good, I mean go buy yourself one of these guys immediately. Before I rave on this product I want to disclose that this post is not sponsored. I just am just seriously in love this skillet. 

GreenPans are the best non-stick skillets out there and you need one in your kitchen. No ifs, ands or buts. Once you own one you’ll know what I mean! It makes a world of a difference when cooking eggs, searing fish, and making thick, delicious sauces like this Mongolian beef here. I’ve seen them all over the place lately (Williams-Sonoma, Sur La Tabla, Coscto) but if you are having trouble finding it… Amazon! I started off with the 12inch and now own like 4 of them. Just do it, people. TRUST ME.

I hope you enjoy this recipe as much as my husband and I. It’s one I am pretty sure he will ask for regularly now!

Whole30 Mongolian Beef Stir Fry
Serves 4
A healthy and Whole30, Paleo approved take on the classic chinese take-out dish.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1.5 lbs. flank steak, sliced against the grain in 1/4 inch peices
  2. salt and pepper, to taste
  3. 1 tbsp. arrowroot starch
  4. 2 tbsp. avocado oil
  5. 1 bunch of green onions (or 5-6 green onions), sliced into 1.5 inch pieces
  6. 1 tsp. sesame oil
  7. 3 cloves garlic, thinly sliced
  8. 1 inch piece of ginger, peeled and minced
  9. 1/2 tsp. crushed red pepper (optional)
  10. 1/2 cup beef broth
  11. 1/2 cup coconut aminos
  12. 2 tsp. fish sauce
  13. 1 tbsp. rice vinegar
  14. toasted sesame seeds, for garnish
For serving
  1. 2 cups of Riced Cauliflower
  2. olive oil
  3. 2 heads of baby bok choy
  4. 1 tbsp. fish sauce
  5. salt and pepper
  1. Season the sliced flank steak with salt and pepper all over. Sprinkle with 1 tbsp. arrowroot starch and toss to coat.
  2. Heat 4 tbsp. avocado or olive oil over medium high heat in a large nonstick skillet.
  3. Add steak, in batches, to the hot oil and begin frying, try and spread out the beef so that is spread in 1 single layer if possible. Fry on each side until it is a deep brown color, about 3-4 minutes per side. Set aside the cooked beef and continue until all of the beef is done and set aside.
  4. Add in the sesame oil, the garlic, the ginger, and the crushed red pepper. Saute for 1 more minute.
  5. Pour in the beef broth and using the back of a spoon, scrape up as much brown bits as possible.
  6. Add beef back into the skillet.
  7. Add the coconut aminos, rice vinegar, and fish sauce. Stir.
  8. Add in green onions.
  9. Bring sauce to a simmer and let cook, stirring often, until sauce has thickened, about 5 minutes.
  10. Serve over rice cauliflower and a side of seared baby bok choy (see below). Sprinkle with sesame seeds before serving.
For the Cauliflower Rice and the Bok Choy
  1. In a skillet, heat 1 tbsp. olive oil over medium-high heat. Add the riced cauliflower and season with salt and pepper, to taste. Saute until cauliflower is tender, about 5-7 minutes.
  2. Cut the baby bok choy in half lengthwise. Heat a large skillet over medium high heat with 2 tbsp. olive oil. Sear both sides of the bok choy until golden brown, about 4 minutes per side. Season with salt and pepper and drizzle with 1 tbsp. fish sauce.
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  • Lois Chisum Hudson
    February 23, 2017 at 2:09 am

    I just have to tell you that this was sooooo good! I made this for my family tonight and everyone (including my 4 kids) really loved it. My husband is so picky about “healthy” recipes being changed from just the normal ingredients. He said that this mongolian beef was better than Pei Wei. Great job!

    Sincerely, a fellow DFW mom (:

  • Kristi Smart
    February 25, 2017 at 1:16 am

    Made this tonight and it is AMAZING! Going to be a permanent in our meal rotation. Thank you!!!!!

  • Zeenie
    April 9, 2017 at 3:27 pm

    I was looking for a good Mongolia beef recipe and this sounds delicious. I am doing Whole30 so instead of using 1 tablespoon arrowroot can I use 1 tablespoon cornstarch? I don’t have arrowroot.

    • Alex
      April 9, 2017 at 7:55 pm

      Yes! If not Whole30, Cornstarch is the perfect substitute! 🙂 Enjoy!!!

  • Zeenie
    April 9, 2017 at 3:28 pm

    I meant not doing Whole30

  • Jaime
    April 15, 2017 at 9:04 pm

    Do you have a good sub for fish sauce? My husband is allergic and I’ve notice a lot of whole30 recipes call for it. This looks delish!

    • Alex
      April 16, 2017 at 1:18 pm

      When something calls for fish sauce, try subbing in lime or lemon juice instead and see what you think! 🙂

  • Sarah
    April 28, 2017 at 3:38 am

    I made this tonight and it was delicious – thank you! I was wondering about the 4 tbsp of oil that you say to put in the pan to fry the steak because it’s not in the ingredient list that way. It seems like a LOT. I used all of it but then I soaked some up with a paper towel thinking that it would all feel too oily. In the end, it was perfect.

    • Alex
      May 1, 2017 at 1:26 am

      I do the 4 tbsp. of olive oil because the steak with the arrowroot is so sticky and sticks the pan so easily, so the extra oil helps prevent that from happening. After your steak is browned, if you prefer to remove some oil, that is just fine like you mentioned 🙂 glad you liked it in the end!

  • Sara
    May 8, 2017 at 10:45 pm

    Doing Whole30 and noticed that my fish sauce has sugar in it. I will use lemon juice instead as you mentioned in your comments. Hopefully turns out well because I doubled the recipe!

    • Alex
      May 8, 2017 at 11:59 pm

      It’ll still be great!! Don’t worry. With this recipe lemon juice will be a great substitute. 🙂

  • Clean-Eating Pantry Items that ROCK. – The Defined Dish
    May 17, 2017 at 1:32 pm

    […] cooking Whole30 + paleo. I use it regularly when thickening up my asian stir fry dishes (like my Mongolian Beef) and when making creamy, delicious “gravy” like sauces (like my skillet chicken […]

  • Melissa
    May 23, 2017 at 3:55 am

    This was absolutely delicious! Did not change anything!! My boyfriend loved it!!

    • Alex
      May 23, 2017 at 12:38 pm

      Yay!! it’s a favorite of mine, and such a man pleaser too! 🙂

  • Christine
    May 31, 2017 at 2:41 pm

    This was so incredibly yummy! I’m just starting my first Whole 30 and this will definitely be a staple in the rotation.

    • Alex
      May 31, 2017 at 8:02 pm

      YAY! I am so glad! Good luck with your Whole30!

  • Lizzie
    June 20, 2017 at 1:54 am

    Made this tonight — it was so delicious! Love your blog!

    • Alex
      June 20, 2017 at 6:45 pm

      YAY! Thanks, Lizzie 🙂

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