If you follow a Paleo diet and like Asian foods, this Paleo Mongolian Beef recipe is the perfect choice. It features thin strips of beef in a deliciously tasty sauce that will become an often cooked recipe and one of your family’s favorites. Best of all? It’s one of my 30 minute meals!
Paleo Mongolian Beef
My sister and her husband recently changed to a Paleo diet because her husband suffers from rheumatoid arthritis. They got very good results from it and lost a significant amount of weight. Basically, with a Paleo diet, you choose mainly raw, unprocessed foods and stay away from sugar. Choosing these foods means that you automatically eliminate a whole range of preservatives, hidden sugars, additives, coloring agents, and artificial flavors found in so much of the processed food.
The recipe is easy to make. Basically, you make the sauce first and then cook the carrots and beef and combine.
– 1 lb. flank steak or top round steak
– 3/4 cup of thinly sliced carrots (you can add any veggies you like)
– 2 tbsp olive oil
– 1/4 cup arrowroot powder
– 1/2 tsp. sea salt
– 1/2 tsp. ground pepper
– 1 Tbsp. garlic
– 1 tsp. dried ginger
– Dash red pepper flakes (optional)
– 1 Tbsp. toasted sesame oil
– 1/4 cup coconut aminos (substitute for normal soy sauce)
– 1/2 cup chicken or beef broth
– 1/3 cup raw honey
– 1 tbsp garam marsala
– 3 green onions, chopped
The main ingredient that you may not have on hand is coconut aminos, a Paleo substitute for soy sauce.
1 1/2 cups fish broth
4 tsp balsamic vinegar
1 tsp dark molasses
1/4 tsp ground ginger
1/4 tsp garlic powder
1/2 tsp sea salt
fresh ground pepper to taste
The recipe has a bit of spice from the red peppers and the raw honey cuts that to make it a really tasty sauce. Since rice is a no no with Paleo diets, serve this over julienned zucchini strips or a bed of sweet potatoes.
Recipe adapted from a similar one on Paleo Cupboard.