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Easy 30-Minute Paleo Mongolian Beef

Easy 30-Minute Paleo Mongolian Beef is so easy to make, and is soy-free, grain-free, and refined sugar-free! This healthy Mongolian Beef recipe includes tender yet crispy chunks of flank steak in a sweet and tangy sauce that will knock your socks off!

Paleo 30-Minute Mongolian Beef - an easy recipe for Mongolian beef that is soy-free, refined sugar-free and healthier! Crispy beef in amazing sauce? Who could resist?

If you’ve taken a gander at my Paleo General Chicken, and 30-Minute Paleo Orange Chicken, you’re already well aware of this complete adoration I have for breaded bits of meat in sweet, sticky sauce. 

How can anyone resist?

The combination of sweet and savory always does the palate well, and there’s just no arguing the deliciousness of pan-fried crispy morsels swaddled in thick, delicious sauce!

A few months ago, I decided to have a go at Mongolian Beef and make it soy-free, gluten-free and refined sugar-free. I was pleasantly surprised by how easy it was to replicate the authentic flavors using all natural ingredients!

Easy 30-Minute Paleo Mongolian Beef Recipe - soy-free, refined sugar-free better-than-takeout Mongolian Beef!

Let’s dive in!

Healthy Mongolian Beef:

Traditional Mongolian Beef calls for soy sauce and sugar. In order to keep it soy-free, I use coconut aminos. An added benefit is coconut aminos contains a decent amount of natural sugar (derived from coconut), making it already naturally sweet. 

For this reason, I don’t see the need for adding any additional sweetener, making coconut aminos  a nice way of getting a sweet and sticky Mongolian Beef without the added refined sugar.

If you don’t keep coconut aminos on hand, no sweat! You can replace it with liquid aminos (or soy sauce) and ⅓ cup of pure maple syrup or coconut sugar.

Quick and Easy Paleo Mongolian Beef ready in 30 minutes! Easy, soy-free, grain-free, refined sugar-free better than takeout

Ingredients for Paleo Mongolian Beef:

Flank Steak: The type of beef used in Mongolian Beef. Thinly slice flank steak for a tender, amazing result.

Tapioca Flour: Tapioca flour is used to coat the sliced flank steak in order to give it that iconic crisp

Sea Salt & Black Pepper: For seasoning and enhancing flavor!

Avocado Oil: Avocado oil is a high-temperature cooking oil, which means it won’t burn while sauteing or stir frying food. If you prefer coconut oil, you can easily make the switch!

Garlic & Ginger: Flavor blasters! Garlic and ginger go a long way in adding delicious flavor to Mongolian Beef

Coconut Aminos: In order to make this recipe soy-free and refined sugar-free, we use coconut aminos, which is naturally sweet. We can therefore get both the sweet and salty flavors in one ingredient! If you don’t cook with coconut aminos, you can replace it with liquid aminos or soy sauce and add 2 to 3 tablespoons of pure maple syrup or coconut sugar (according to your desired level of sweetness)

Cider Vinegar: Because coconut aminos doesn’t have the tangy umami flavor that liquid aminos or soy sauce has, I use cider vinegar to ensure the beef does get that nice tang.

Green onion: Green onion is pivotal in generating fresh, zippy flavor.

Healthier Mongolian Beef made paleo-friendly - soy-free, refined sugar-free, crispy, tender beef in an amazing sauce. Make it in 30 minutes!

Now let’s make it!

How to Make Easy 30-Minute Paleo Mongolian Beef:

Cut the flank steak into 2-inch pieces (thin strips turn out more tender!) and place in a mixing bowl. Add the tapioca flour along with a sprinkle of sea salt and black pepper. Toss everything together until the beef is well-coated.

Beef and tapioca flour in a mixing bowl to make mongolian beef

In a measuring cup or mixing bowl, combine 3 tablespoons of avocado oil, the minced garlic, ginger, coconut aminos, water, and cider vinegar and set aside until ready to use.

Sauce for Mongolian Beef

Heat a large, non-stick skillet over medium-high heat with 2 tablespoons of avocado oil. Add the floured beef and brown for 3 to 5 minutes, until one or two sides of the beef have a nice sear. 

Pour in the sauce and bring to a full boil. Cook, stirring occasionally, until the sauce is very thick and the beef is cooked through, about 5 minutes. Season the beef with sea salt to taste.

Stir in the chopped green onion and serve with choice of sides!

Easy Mongolian Beef Recipe that is healthier than takeout - Paleo-friendly, grain-free, refined sugar-free and soy-free.

I like eating Mongolian beef with sautéed broccolini, but you can go with steamed rice, roasted or sautéed veggies or cauliflower rice. If you’re a fan of fried rice, consider my Basil Fried Rice, Kimchi Fried Rice or Pineapple Fried Rice as a side!

More Healthy Asian-Inspired Recipes:

Enjoy!!

Easy 30-Minute Paleo Mongolian Beef Recipe - soy-free, refined sugar-free better-than-takeout Mongolian Beef!

Easy 30-Minute Paleo Mongolian Beef

Yield: 4 to 6 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Quick and easy Mongolian Beef recipe made grain-free, refined sugar-free and soy-free. This delicious meal will rock your world!

Ingredients

  • 2 lbs flank steak
  • 1/2 cup tapioca flour
  • ¼ tsp sea salt
  • ½ tsp black pepper
  • 5 Tbsp avocado oil, divided
  • 4 cloves garlic
  • 1 Tbsp fresh ginger, peeled and grated
  • 1 cup coconut aminos
  • 1/4 cup water
  • 1 Tbsp cider vinegar
  • 3 scallions sliced into 2-inch pieces

Instructions

  1. Cut the flank steak into 2-inch pieces (thin strips turn out more tender!) and place in a mixing bowl. Add the tapioca flour along with a sprinkle of sea salt and black pepper. Toss everything together until the beef is well-coated.
  2. In a measuring cup or mixing bowl, combine 3 tablespoons of avocado oil, the minced garlic, ginger, coconut aminos, water, and cider vinegar and set aside until ready to use.
  3. Heat a large, non-stick skillet over medium-high heat with 2 tablespoons of avocado oil. Add the floured beef and brown for 3 to 5 minutes, until one or two sides of the beef have a nice sear.
  4. Pour in the sauce and bring to a full boil. Cook, stirring occasionally, until the sauce is very thick and the beef is cooked through, about 5 minutes. Season the beef with sea salt to taste.
  5. Stir in the chopped green onion and serve with choice of sides!
Nutrition Information
Yield 6 Serving Size 1 of 6
Amount Per Serving Calories 416Total Fat 23gCarbohydrates 11gFiber 1gSugar 8gProtein 32g

Paleo Mongolian Beef Recipe - 30 minutes is all you need to make this amazingly flavorful dish! Soy-free, refined sugar-free, grain-free and absolutely delicious! Better than takeout!

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Joseph G Gunselman

Friday 5th of February 2021

If I wanted less carbs, are there any good subs?

Julia

Sunday 7th of February 2021

Hi Joseph! You can use liquid aminos instead of coconut aminos to cut down on the carbs. You could substitute a gluten-free all-purpose flour blend for the tapioca flour, but I don't think that would help with the carb count. If you're okay with the beef not being crispy, you can omit the flour altogether, but just note that the sauce won't be thick and the beef won't have the crisp ;) xoxo

Liz

Thursday 4th of February 2021

Oh my god!! How did i do that??!!! This recipe is amazing!!!!

Julia

Friday 5th of February 2021

LOL I'm so happy you like it, Liz!! xoxox

Brenda

Sunday 31st of January 2021

This was easy to make and tasted delicious!

Julia

Sunday 31st of January 2021

I'm so thrilled you like it, Brenda! I just love how it turns out too. Easy to whip up any ol' night of the week! xoxo

Eugennia

Saturday 30th of January 2021

Is there an alternative for the tapioca flour?

Julia

Sunday 31st of January 2021

HI Eugennia!

You can use arrowroot flour, gluten-free all-purpose flour, or regular all-purpose flour (if you aren't gluten-free). Hope you enjoy! xoxo

Rf7777

Friday 29th of January 2021

Why don't you announce how much sugar is in this recipe?

Julia

Friday 29th of January 2021

It's there....8 grams per serving.

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