I get amped up for every one of the plans I share on here on the grounds that, um, hello I like sustenance and I need you to like it as well. In any case, I’m additional amped up for sharing this paleo Mongolian Beef today since it’s simply so. damn. great.
Even better – it’s Whole 30 agreeable! Which I’m likewise truly amped up for in light of the fact that I don’t think I’ve seen numerous paleo Mongolian hamburger plans that don’t utilize sugar of any sort – including nectar. I could not be right, yet my short google search didn’t yield any matches.
This makes for an ideal weeknight supper when you’re needing something snappy and simple. It additionally makes for an incredible end of the week feast in case you’re in the mind-set for somewhat takeout phony out.
Whole 30 compliant Paleo Mongolian Beef 10 ingredients, gluten, sugar, & soy free Ready in less than 30 minutes! perfect for weeknight dinner too.
- 1 1/2 lb flank steak, sliced against the grain in 1/4 inch bite sized pieces
- 1/4 cup + 1 tablespoon arrowroot flour, divided
- 1/3 cup + 1 tablespoon water, divided
- 2 medjool dates, pits removed
- 2 teaspoons coconut oil
- 1 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/3 cup coconut aminos
- 1 teaspoon sea salt or to taste
- coconut oil for frying
- 2 large green onions, sliced on the diagonal into one-inch lengths
- sesame seeds for topping
- Place the flour in a shallow bowl and dip the steak pieces in the flour, lightly coating the sides of each piece. Let the beef sit while you prepare the sauce. This will give time for the tapioca/arrowroot to stick.
- Remove the pits and roughly chop your dates before adding them to a blender or food processor with 1/3 cup water. Blend on high until the dates are broken down and mixed into the water. Set aside.
- In a medium sized sauce pan, warm 2 teaspoons coconut oil on a medium low heat. Add the ginger and garlic to the pan and sauté for a minute or until they become fragrant. Gently pour the date water into the pan along with the coconut aminos and 1/2 teaspoon salt. Stir and turn to a medium heat, bringing the sauce up to a gentle boil for about 5 minutes. Stir every so often to prevent burning.
- In a small bowl, whisk together 1 tablespoon water with 1 tablespoon arrowroot starch. Whisk until no lumps remain and then gently add it to the sauce to thicken. Taste and season as you go – add more salt to your preference. Coconut aminos aren’t as salty as soy sauce so you may want to add more.
- Remove the sauce from the heat and set aside while you prepare the beef.
- In a large wok or skillet, heat up enough oil to cover the bottom of the pan. When the oil is hot, add the beef piece to the wok and sauté for a couple of minutes or until the edges start to turn a darker brown. Flip over and saute the other side for about a minute. After all of the beef has been cooked, use a slotted spoon to remove them from the wok. Place on a paper towel lined plate and drain the oil from the pan.
- Return the wok to the stove top and add the beef back in. On a low heat, stir and warm the beef for a minute. Pour the sauce over the top and add the spring onions. Cook for another two minutes before removing from the heat.
- Serve over rice or cauliflower rice and enjoy!