A Paleo twist on the classic Mongolian beef recipe, using grass-fed flank steak and wholesome ingredients like coconut aminos and arrowroot starch.
Ingredients: 1.5 lbs grass-fed flank steak, thinly sliced. 1/4 cup arrowroot starch. 3 tbsp coconut aminos. 3 tbsp honey. 2 cloves garlic, minced. 1 tsp fresh ginger, minced. 1/4 cup beef broth. 2 tbsp avocado oil. 1/4 cup green onions, chopped, for garnish. Sesame seeds, for garnish.
Instructions: Coat the flank steak slices evenly with arrowroot starch by tossing them in a bowl. To make the sauce, combine the coconut aminos, honey, ginger, garlic, and beef broth in a different bowl. In a skillet set over medium-high heat, warm the avocado oil. Place the coated steak slices in the skillet and cook for two to three minutes on each side, or until browned and crispy. After the steak has cooked, pour the sauce over it and toss to coat evenly. Simmer the sauce for a further two to three minutes, or until it thickens. Before serving, garnish with sesame seeds and finely chopped green onions. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 15 minutes
Division Memo
