Paleo Mongolian Beef – A Delicious 30 Minute Meal

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.

Ingredients:
– 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. 

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 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.

Yield: 4

PALEO MONGOLIAN BEEF

Print

1 lb. flank steak - 3/4 cup of thinly sliced carrots - 1/4 cup arrowroot powder - 1/2 tsp. sea salt - 1/2 tsp. ground pepper - 1 Tbsp. + 1/2 cup lard/bacon fat or tallow - 1 Tbsp. garlic - 1 tsp. dried ginger - Dash red pepper flakes (optional) - 1 Tbsp. toasted sesame oil - 1/2 cup coconut aminos (substitute for normal soy sauce) - 1/2 cup chicken or beef broth - 1/3 cup raw honey - 3 green onions, chopped

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• - 1 lb. flank steak
• - 2 tbsp of olive oil (divided)
• - 3/4 cup of thinly sliced carrots
• - 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
• - 1 Tbsp. toasted sesame oil
• - 1/2 cup coconut aminos (substitute for normal soy sauce)
• - 1/2 cup chicken or beef broth
• - 1 tbsp garam marsala
• - 1/3 cup raw honey
• - 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 in a bag and combine the beef with this mixture.

Lay the coated steak on a rack and let it sit for 10 minutes or so. The powder will coat better.

Make your sauce by heating 1 tbsp 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 amiinos, mix well to combine, stirring frequently.

Raise the heat and cook until the sauce thickens slightly, about 3 minutes. Turn off the sauce and cover. (it will not thicken much at this point but will when you add it to the beef and carrots which have the arrowroot mixed in with them.)

Add your remaining tablespoon of oil and cook the beef and carrots over a medium high heat until the beef is browned and the carrots are al dente. (about 3-4 minutes). Remove and drain the excess oil. Add the beef and carrots back to the pan. Cook for 1 minute and add the sauce. Combine and heat for about 3 minutes. Add the spring onions and cook an additional minute.

Serve over julienned zucchini strips or pieces of sweet potatoes.

 Recipe adapted from a similar one on Paleo Cupboard.

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