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!
Those of you who have tried authentic Mongolian beef can attest to its deliciousness. Tender flank steak gets cooked to perfection in a delicious sweet and tangy Mongolian beef sauce for a real palate pleasing meal.
This simple recipe comes together in 30 minutes and results in a better than takeout celebration for your taste buds.
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!
If this is your first time making Mongolian beef, you’ll love how easy it is to prepare and how authentic it tastes.
Let’s dive in!
Healthy Mongolian Beef:
Traditional Mongolian Beef calls for soy sauce and brown 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 and a splash of water.
If you’re a Chinese food lover, you’ll love this unique spin on PF Chang’s Mongolian beef.
The fact that is is made with cleaner ingredients and without excess oil with little prep or cook time makes it ideal for delicious weeknight meals.
Ingredients for Paleo Mongolian Beef:
Flank Steak: The type of beef used in Mongolian Beef is customarily flank steak or sirloin steak.
You can use any steak for this healthy Mongolian beef recipe, including New York strip steak, boneless ribeye, or filet mignon. Thinly slice flank steak or steak of choice for tender beef and an amazing result.
Tapioca Flour: Tapioca flour is used to coat the thin slices of steak in order to make crispy Mongolian beef. If you don’t follow a medically restrictive diet, you can use gluten-free all-purpose flour, regular all-purpose flour, or corn starch to coat the beef.
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 sautéing or stir frying food. If you prefer coconut oil, olive oil, vegetable oil, or sesame oil you can easily make the switch!
Garlic & Ginger: Flavor blasters! Fresh garlic and fresh 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 low sodium soy sauce. If you’re using light soy sauce, also add 2 to 3 tablespoons of pure maple syrup or coconut sugar (according to your desired level of sweetness) and a splash of water.
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: Chopped green onions are pivotal in generating fresh, zippy flavor.
Add red pepper flakes or red chilis for a little kick of spice!
The end result is tender beef in a delicious sweet and savory sauce that rivals your favorite Chinese restaurants.
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 the sliced flank steak 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.
In a measuring cup or small bowl, combine 3 tablespoons of avocado oil, the minced garlic, ginger, coconut aminos, water, and cider vinegar and set aside until ready to use.
Heat a nonstick large skillet over medium-high heat with 2 tablespoons of avocado oil. Add the floured sliced beef in a single layer and brown for 3 to 5 minutes, until one or two sides of the beef have a nice sear.
Pour in the garlic ginger 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!
Serve it up with steamed white rice, brown rice, cauliflower rice, or enjoy it with Stir Fry Vegetables.
I like eating Mongolian beef with sautéed broccolini, rice and sautéed veggies. Turn it into a stir fry by adding in a bell pepper.
If you’re a fan of fried rice, consider my Basil Fried Rice, Kimchi Fried Rice or Pineapple Fried Rice as a side dish.
Store leftovers in an airtight container in the refrigerator for up to 1 week. If you’re using this as a meal prep recipe, store in individual containers for individual portions.
This homemade Mongolian beef gets rave reviews among tender meat lovers.
More Healthy Asian-Inspired Recipes:
- Gluten-Free Chicken Chow Mein
- Healthy Kung Pao Chicken
- 30-Minute Sesame Ginger Orange Beef
- Sweet and Sour Pork
- Healthy Szechuan Beef
- Sesame Cashew Chicken
- Green Curry Thai Noodle Soup
- 30-Minute Paleo Broccoli Beef
The next time you’re craving Chinese takeout, whip up this easy Mongolian beef recipe!
Easy 30-Minute Paleo Mongolian Beef
Equipment
Ingredients
- 2 lbs flank steak
- 1/2 cup tapioca flour *
- ¼ tsp sea salt
- ½ tsp black pepper
- 4 Tbsp avocado oil divided
- 4 cloves garlic
- 1 Tbsp fresh ginger peeled and grated
- 1 cup coconut aminos
- 1/4 cup water
- 2 Tbsp cider vinegar or rice vinegar
- 3 scallions (green onions) sliced into 2-inch pieces
Instructions
- 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.
- In a measuring cup or mixing bowl, combine 2 tablespoons of avocado oil, the minced garlic, ginger, coconut aminos, water, and cider vinegar and set aside until ready to use.
- 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!
Notes
Nutrition
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Is there an alternative oil for the avocado oil? Thank you, looks fabulous!!
Hi Victoria!
You can use olive oil or coconut oil. Hope you love it!
Why don’t you announce how much sugar is in this recipe?
It’s there….8 grams per serving.
Is there an alternative for the tapioca flour?
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
This was easy to make and tasted delicious!
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
Oh my god!! How did i do that??!!! This recipe is amazing!!!!
LOL I’m so happy you like it, Liz!! xoxox
If I wanted less carbs, are there any good subs?
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
We LOVED this recipe!!! It’s was so deliciously yummy. My youngest isn’t very adventurous with tastes and she loved it too – though I reduced the ginger a bit for them. I substituted tapioca for lentil flour which I had on hand and worked great too.
Ah yaay! What great news! Thanks so much for sharing your feedback, Cheryl! xo