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!

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!

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.

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 sautéing 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.

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.

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.

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!

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 dish.

More Healthy Asian-Inspired Recipes:

• 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

Enjoy!!

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Easy 30-Minute Paleo Mongolian Beef

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

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Dishes

Cuisine: Chinese

Servings: 4 to 6 Servings

Calories: 416kcal

Author: Julia

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

• 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 3 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!

Nutrition

Serving: 1of 6 | Calories: 416kcal | Carbohydrates: 11g | Protein: 32g | Fat: 23g | Fiber: 1g | Sugar: 8g

 

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