Whole30 Mongolian Beef
Elevate your weeknight dinner routine with this irresistible Whole30 Mongolian Beef recipe, a healthy twist on the classic takeout favorite! Made with tender flank steak coated in arrowroot powder for a perfect sear, the dish features a mouthwatering, gluten-free sauce crafted from coconut aminos, minced ginger, and garlic. A sprinkle of red pepper flakes adds a subtle kick, while sliced green onions provide vibrant color and freshness. Quick to prepare in just 30 minutes, this paleo-friendly, dairy-free meal pairs beautifully with roasted vegetables or cauliflower rice for a satisfying, Whole30-compliant feast that doesn’t skimp on flavor. Perfect for anyone craving bold, savory notes in a wholesome package!
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.5 cup coconut aminos
- 2 tablespoons ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons arrowroot powder
- 0.25 cup water
- 4 stalks green onions, sliced
- 0.5 teaspoon red pepper flakes
- 2 tablespoons avocado oil
- 0.5 teaspoon black pepper
Instructions
Thinly slice the flank steak against the grain into bite-sized strips.
In a medium-sized bowl, combine the arrowroot powder and black pepper. Add the sliced steak pieces to the bowl and toss to coat evenly.
Heat the avocado oil in a large skillet over medium-high heat.
Add the coated beef strips to the skillet in a single layer and cook for about 2-3 minutes on each side, or until they develop a brown crust. Cook in batches if necessary to avoid overcrowding the pan.
Remove the beef from the pan and set aside.
In the same skillet, reduce the heat to medium and add the minced ginger and garlic. Stir frequently for about 30 seconds until fragrant.
Pour in the coconut aminos and water, scraping the bottom of the pan to release any browned bits. Allow the sauce to simmer and reduce for about 5 minutes, stirring occasionally.
Once the sauce has thickened, return the cooked beef strips to the skillet and stir to coat in the sauce.
Add the sliced green onions and red pepper flakes. Stir to combine and cook for an additional 1-2 minutes until the onions are slightly wilted.
Serve immediately with your choice of vegetables or cauliflower rice, if desired.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 25.5 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1596 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
