Mongolian Beef is a delicious Asian dish made primarily with beef and scallions. You can add more vegetables like broccoli if desired. Gluten-free, Dairy-Free, Nut-Free, Keto-friendly, and Paleo.
Servings 4 people
- 2 lb skrit steak thinly sliced against the grain
- 4 tbsp coconut aminos
- 2 tbsp Fish sauce
- 4 tsp toasted sesame oil
- 2 tsp arrowroot starch
- 1 tsp baking soda
- 6-8 tbsp avocado or olive oil
- 6 large garlic cloves finely minced
- 6 inch ginger thinly sliced
- 4 whole red chili peppers Optional for those who like spice. Sliced and with seeds removed,
- 6 bulbs scallions cut into 3-inch lengths.
Thinly slice beef against the grain. Add coconut aminos to baking soda ingredients and mix well. Set aside in fridge to marinade.
In the meantime, prepare garlic, ginger, scallions, separate white and green parts. Optional for spicy version: remove the chili pepper seeds and slice them to thin strips
In a well-heated stainless steel skillet or cast iron, add 2 tbsp cooking fat. Pan fry the beef as one layer without disturbing over medium-high heat until crisp brown, about 2 minutes then quickly sear the flip side, about 30 seconds. Set the beef and the pan juice aside.
Add 1 more tbsp cooking oil, saute toppings with a pinch of salt until fragrant, about 1 minute.
Add beef back to the skillet with toppings. Quickly toss to coat the flavor for another 30 seconds. Serve hot and immediately.
Calories: 602kcal | Carbohydrates: 7g | Protein: 50g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 156mg | Potassium: 869mg | Fiber: 1g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 67mg | Calcium: 28mg | Iron: 5mg