SIGHI Foods
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Edit Gluten Free Mongolian Beef
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servings
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Notes
If a thicker sauce is desired, add about another teaspoon of arrowroot starch to a small bowl with a splash of water or beef broth. Whisk well and add it to the simmering sauce to thicken the sauce further.
Ingredients
Sauce
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sub apple cider vinegar for AIP
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grated
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Stir Fry
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divided
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omit for AIP
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Instructions
Step 1
Prepare the sauce by combining the coconut aminos, beef broth, coconut sugar, 2 tsp of arrowroot starch, garlic, ginger, salt and pepper. Whisk well and set aside.
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Step 2
Using a large deep skillet, heat 1-2 tbsp of avocado on medium heat. Add the broccoli and add a pinch of salt and pepper. Cook for 6-7 minutes or until fork tender. Remove the broccoli from the pan, set aside, and clean out the pan.
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Step 3
Prepare the flank steak seasoning with salt and pepper to both sides, and using a sharp knife to slice against the grain into about 1″ bite-sized slices. Add the arrowroot starch to a bowl and add the steak slices, coating thoroughly.
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Step 4
Using the same pan, heat 2 tbsp of avocado oil. Once the oil is hot and shimmering, add about a third, or half of the steak slices. Only add enough to where your beef is in a single layer to avoid over crowding the pan. Cook for 2-3 minutes on each side until the steak begins to crisp, and repeat until all of the steak is cooked. Set aside on a clean plate
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Step 5
Pour the sauce mixture into the pan slowly, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the sauce to simmer for about 3-4 minutes or until the garlic is fragrant and the sauce thickens. See notes for a thicker sauce.
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Step 6
Add the sliced green onion, beef and broccoli back to the pan and reduce the heat. Toss to fully coat the beef and broccoli and serve fresh with a side of steamed rice or cauliflower rice.
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