Mongolian Beef is a delicious Asian dish made primarily with skirt steak and scallions. You can add more vegetables like broccoli if desired. Gluten-free, Dairy-Free, Nut-Free, Keto-friendly, and Paleo.
Course Dinner, Lunch, Main Course
Cuisine Asian
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Servings 4people
Calories 504kcal
Ingredients
Beef Marinade:
1.5lbskirt steak(thinly sliced)
1tspunrefined salt
2tsptoasted sesame oil
2tsparrowroot starch
1tspbaking soda
6tbspextra virgin olive oil
Toppings
6large garlic cloves(finely minced)
6inchginger(thinly sliced)
4whole red chili peppers(optional)
6bulbs scallions(cut into 3-inch lengths)
Instructions
Thinly slice the beef against the grain. Make the marinade by mixing sesame oil, arrowroot starch, baking soda, and 3 tbsp of olive oil. Add the beef to the marinade and place in the fridge.
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 olive oil. 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 chicken and the pan juice aside.
Add 1 more tbsp of olive oil on the pan, saute toppings (scallions, etc) with a pinch of salt until fragrant, about 1 minute. Then, pour what's left of the marinade and the pan juice.
Add the beef back to the skillet with the toppings. Quickly toss to coat the flavor for another 30 seconds. Serve hot and immediately.
Notes
For Fatty Liver Meal plan, modify: replace beef with proteins that are good for the liver such as mackerel and chicken breast
For Low Histamine Meal plan, modify: remove fish sauce and whole red chili peppers