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!
- 1.5 lbs. flank steak, sliced against the grain in 1/4 inch peices
- salt and pepper, to taste
- 1 tbsp. arrowroot starch
- 2 tbsp. avocado oil
- 1 bunch of green onions (or 5-6 green onions), sliced into 1.5 inch pieces
- 1 tsp. sesame oil
- 3 cloves garlic, thinly sliced
- 1 inch piece of ginger, peeled and minced
- 1/2 tsp. crushed red pepper (optional)
- 1/2 cup beef broth
- 1/2 cup coconut aminos
- 2 tsp. fish sauce
- 1 tbsp. rice vinegar
- toasted sesame seeds, for garnish
- 2 cups of Riced Cauliflower
- olive oil
- 2 heads of baby bok choy
- 1 tbsp. fish sauce
- salt and pepper
- Season the sliced flank steak with salt and pepper all over. Sprinkle with 1 tbsp. arrowroot starch and toss to coat.
- Heat 4 tbsp. avocado or olive oil over medium high heat in a large nonstick skillet.
- 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.
- Add in the sesame oil, the garlic, the ginger, and the crushed red pepper. Saute for 1 more minute.
- Pour in the beef broth and using the back of a spoon, scrape up as much brown bits as possible.
- Add beef back into the skillet.
- Add the coconut aminos, rice vinegar, and fish sauce. Stir.
- Add in green onions.
- Bring sauce to a simmer and let cook, stirring often, until sauce has thickened, about 5 minutes.
- Serve over rice cauliflower and a side of seared baby bok choy (see below). Sprinkle with sesame seeds before serving.
- 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.
- 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.