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Mongolian Beef (Grain-Free)

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Ingredients

  • 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

Instructions

  1. Toss the beef with the tapioca flour in a medium bowl and set aside.
  2. 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.
  3. 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.
  4. 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.

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