If you follow a Paleo diet and like Asian foods, this Paleo Mongolian Beef recipe is the perfect choice. It has thin strips of beef and carrots in a tasty sauce that’s better than take-out food.
The sauce has a bit of spice from the red pepper flakes but the raw honey cuts the spice to make a well balanced sauce that flavors the recipe.
This healthy recipe follows all of the guide marks of a Paleo diet. It features raw, unprocessed foods and eliminates a whole range of preservatives, hidden sugars, additives, coloring agents, and artificial flavors found in so much of the processed food.
Best of all, it’s a 30 minute meal! It will become an often cooked recipe and one of your family’s favorites.
Paleo Mongolian Beef recipe
The recipe is easy to make. Basically, you make the sauce first and then cook the carrots and beef and combine.
Since rice is a no-no with Paleo diets, you can serve this over julienned zucchini strips or a bed of sweet potatoes.
Paleo Mongolian Beef ingredients:
- 1 pound flank steak or top round steak
- ¾ cup of thinly sliced carrots (you can add any veggies you like)
- ¼ cup arrowroot powder
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 2 tablespoon olive oil
- 1 tablespoon garlic
- 1 teaspoon dried ginger
- Dash red pepper flakes (optional)
- 1 tablespoon toasted sesame oil
- ½ cup chicken or beef broth
- ⅓ cup raw honey
- 1 tablespoon garam marsala
- ¼ cup coconut aminos (substitute for normal soy sauce)
- 3 green onions, chopped
DIY coconut aminos recipe
The main ingredient that you may not have on hand is coconut aminos, a Paleo substitute for soy sauce.
If you can’t find it and don’t want to wait to have it shipped, you can make your own by combining these ingredients:
- 1 ½ cups fish broth
- 4 teaspoons balsamic vinegar
- 1 teaspoon dark molasses
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- Fresh ground pepper to taste
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Paleo Mongolian Beef
Looking for a tasty, Paleo approved meal to cook for dinner this week?
Try this Paleo Mongolian Beef recipe, which is on the table in 30 minutes!
Ingredients
- 1 pound of flank steak
- ¾ cup of thinly sliced carrots
- ¼ cup arrowroot powder
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
- 2 tablespoons of olive oil (divided)
- 1 tablespoon garlic
- 1 teaspoon dried ginger
- Dash red pepper flakes
- 1 tablespoon toasted sesame oil
- ½ cup chicken or beef broth
- ⅓ cup raw honey
- 1 tablespoon garam marsala
- ¼ cup coconut aminos (substitute for normal soy sauce)
- 3 green onions, chopped
Instructions
- Cut the steak against the grain and thinly slice the carrots.
- Mix together the arrowroot, pepper, and sea salt.
- Place the arrowroot mixture in a bag and add the beef carrots to it, to coat them.
- Lay the coated steak and carrots on a rack and let it sit for 10 minutes or so.
- Make your sauce by heating 1 tablespoon of olive oil in a medium saucepan over a medium heat.
- Add the ginger, garlic and red pepper flakes and cook for about 1 minute.
- Add the sesame oil and beef broth, then the raw honey, garam marsala, and coconut aminos. Mix well to combine, stirring frequently.
- Raise the heat and cook until the sauce thickens slightly, about 3 minutes.
- Turn off the heat and cover the sauce.
- Heat your remaining tablespoon of oil in a sauté pan over medium high heat.
- Add the beef and carrots and cook until the beef is browned and the carrots are al dente (about 3-4 minutes).
- Remove from the heat and drain the excess oil.
- Cook the beef and carrots for 1 minute.
- Add the sauce and cook for about 3 minutes, stirring to combine.
- Add the spring onions and cook an additional minute.
- Serve over julienned zucchini strips or pieces of sweet potatoes.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 105mgSodium: 1150mgCarbohydrates: 35gFiber: 2gSugar: 31gProtein: 37g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.