Paleo Mongolian Beef
Delight your taste buds with this Paleo Mongolian Beef, a healthier twist on a classic takeout favorite! Featuring tender slices of beef flank steak coated in arrowroot starch and seared to perfection, this dish is smothered in a rich, savory-sweet sauce made from coconut aminos, coconut sugar, garlic, and ginger. The addition of green onions and a hint of red pepper flakes adds the perfect balance of freshness and mild heat. Cooked in just 15 minutes, this recipe is not only Paleo-friendly but also gluten-free, dairy-free, and free of refined sugar. Serve it with cauliflower rice or steamed vegetables for a wholesome, satisfying meal that’s perfect for weeknights or entertaining. Whether you're following a Paleo lifestyle or just seeking a flavorful, better-for-you alternative to traditional Mongolian beef, this dish is sure to become a new favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound Beef flank steak
- 2 tablespoons Arrowroot starch
- 1 cup Coconut aminos
- 0.25 cup Coconut sugar
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Avocado oil
- 3 pieces Green onions, sliced
- 0.5 teaspoon Red pepper flakes
Directions
Step 1
Thinly slice the beef flank steak against the grain into bite-sized pieces.
Step 2
In a mixing bowl, toss the beef slices with the arrowroot starch to coat evenly.
Step 3
In a small saucepan over medium heat, combine coconut aminos, coconut sugar, minced garlic, and grated ginger. Stir until the coconut sugar is fully dissolved and the sauce begins to simmer. Remove from heat and set aside.
Step 4
In a large skillet or wok, heat the avocado oil over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes per side, or until browned and cooked through. You may need to do this in batches to avoid overcrowding the pan.
Step 5
Once all the beef is cooked, return it all to the skillet. Pour the prepared sauce over the beef and cook for another 2-3 minutes, stirring frequently until the sauce thickens slightly.
Step 6
Add the sliced green onions and red pepper flakes to the skillet, and toss everything together until the beef is well coated in the sauce.
Step 7
Remove from heat and serve hot. This dish pairs well with cauliflower rice or steamed vegetables for a complete Paleo meal.
Nutrition Facts
| Serving size | (864.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1713.0 |
| Total Fat 69.6g | 0% |
| Saturated Fat 21.2g | 0% |
| Cholesterol 317.5mg | 0% |
| Sodium 4530.9mg | 0% |
| Total Carbohydrate 141.3g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 107.8g | |
| Protein 125.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 113.3mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 1686.9mg | 0% |
Source of Calories