Paleo Mongolian Beef

mongolian beef

Egh! Today has not been my day last night I started to not feel well and today it appears I have the flu.  I am the last victim of the household to get it, just when I thought I was going to be home free.. think again!  This is life.

My wife has been awesome in finding new recipes to cook from breakfast, lunch, dinners and desserts.  Today is one that she found in Pinterest however I was able to track it back to the original author which I have included the link to the original recipe here (main site link paleo cupboard).  I actually am eating this tonight for dinner and it tastes amazing.  As this journey of mine goes on from day to day I have realized that this is something I can actually do for the long haul.  The food tastes great and I really do not feel like I am missing anything.  This week I had a craving for pizza and the wife has decided that we are going to make a paleo friendly pizza made out of a cauliflower crust so I am looking forward to that.

Here is the recipe for today, it is Paleo Mongolian Beef.  It tastes really good and I would highly recommend it!

Paleo Mongolian Beef

Ingredients

  • 1 lb. flank steak
  • 3 Tbsp. 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
  • 1/2 cup chicken or beef broth
  • 1/3 cup raw honey
  • 3 green onions, chopped

Instructions

  1. Cut the flank steak against the grain into 1/4 inch slices.
  2. Add the arrowroot powder to a medium sized bowl and mix together with the pepper and sea salt. Dip each piece of steak into the arrowroot powder and shake off any excess coating. Lay coated steak on a drying rack and allow to sit for 10-15 minutes. This allows the powder to adhere to the steak better.
  3. While your steak is hanging out, you can make the sauce. Heat the 1 Tbsp. of lard/bacon fat or tallow in a medium sized saucepan over medium heat. Add the garlic,ginger and dash of red pepper flakes (optional) and cook for about 1 minute.
  4. Add the sesame oil, coconut aminos and broth to the pan and stir the ingredients together. Add the raw honey and allow it to melt into the sauce, stirring frequently.
  5. Turn the heat up to high and continue to stir until the sauce thickens slightly, about 3 minutes. Turn off the sauce and allow it to sit in the pan while you cook the steak.
  6. Add your 1/2 cup of favorite fat to a large skillet. Cook over medium heat until hot. Gently drop the beef into the oil using your tongs. Cook for 2-3 minutes until lightly browned around the edges. Remove the beef with the tongs and place on a paper towel lined plate.
  7. Pour out the oil from the pan and add the beef back in. Cook for about 1 minute and then add the sauce. Cook together for about 3 minutes, then add the green onions and cook for 1 additional minute.
  8. Remove the beef from the pan and pour any excess sauce into a bowl for anyone who might like some extra at the table. Serve!
http://www.tiltedfork.com/2014/03/paleo-mongolian-beef/

One thought on “Paleo Mongolian Beef

  1. I love Chinese food and this has got to be one of the best dishes I have made so far with this Paleo diet. It had flavor and sweetness and it tasted damn good! Also, not a lot of hassle to make which is one big deal for me since it seems like I have no time through out the day for complicated recipes. Love making food for you hunny and I hope that your journey and mine continue with the same enthusiasm and fun that we have had so far with this new adventure. Love you !!

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