Mongolian beef is an easy weeknight dinner that’s much more nutritious than take-out!
I used sirloin in this recipe, but you can swap it out with cuts such as ribeye, flatiron or T-bone. You can also add in extra vegetables like bell pepper, broccoli or thinly-sliced carrots.
The Mongolian beef can be served with cauliflower “rice” or soaked brown rice.
Here are some stir-fry recipes you might enjoy!Print
Mongolian Beef (Grain-Free)
- 1 1/2 pounds sirloin, cut into 2 1/2” wide strips
- 1/2 cup tapioca flour
- 2 cups palm shortening or any other healthy fat or oil of your choice (for frying)
- 1 bunch green onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3/4 cup water
- 1/4 cup brown sugar
- 6 tablespoons fermented tamari or coconut aminos
- Toss the beef with the tapioca flour in a medium bowl and set aside.
- Heat the palm shortening over medium-high heat in a Dutch oven or large pot until it gets to 375ºF. Add 1/3 of the beef and fry until browned and crispy, about 4 minutes. Using a slotted spoon, transfer the fried beef to a baking sheet lined with a cooling rack. Repeat with remaining beef.
- Heat a 12-inch skillet over medium-high heat and add 1 tablespoon of the frying oil and swirl to coat. Add the green onions, garlic, and ginger and cook for about 1 minute, until fragrant. Stir in the water, brown sugar, and tamari and bring to a simmer. Cook until sauce is thick and reduced to about 1 1/4 cups, about 6 minutes.
- Add the beef to the green onion mixture and stir until sauce coats the beef. Serve immediately with cauliflower rice or soaked and cooked brown rice.
- Serving Size: Serves 6
Photo Credit: Becky Winkler