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Mongolian Beef

Recipe Adapted from Rachael DeVaux

Serves Two-Three

The Ingredients

  • 2 tbsp avocado oil

  • 4 tbsp minced garlic

  • 1 tsp grated ginger

  • 1.5 lbs pasture-raised flank steak

  • 1 tsp sea salt

  • 2 handfuls broccolini, trimmed

  • 2 baby bok choy, trimmed and chopped

  • 3 stalks green onion, roughly chopped

  • 2 cups grated carrots

  • 1 tbsp sesame seeds


  • 1/3 cup coconut aminos

  • 2 tbsp tamari (gluten-free soy sauce)

  • 1 tbsp sesame oil

  • 1 tbsp rice vinegar

  • 1 tbsp arrowroot starch

The Instructions

  • Slice flank steak against the grain into thin, 2-inch pieces.

  • In a large skillet, heat the oil, garlic, and ginger over medium heat for 1 minute. Add in the steak and bring the burner up to medium-high heat. Cook for 5 minutes, flipping steak halfway. Add veggies, and cover for another 5-7 minutes.

  • Dissolve the arrowroot starch in a small bowl of 1 tbsp water before adding it to the skillet. Add the sauce ingredients into a dish, whisk, and then pour into a skillet. Reduce heat, stir, and cook for a few more minutes.

  • Garnish with green onion and sesame seeds. Serve with jasmine rice. YUM!


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