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This Mongolian Beef Stir Fry is flavorful, simple, and filling! It’s soy free, paleo, whole30, and AIP compliant.

Mongolian Beef Stir Fry

Have I shared here before that I never really ate beef until I was in my 20’s and married? Crazy, right? I had a fast food burger here and there as a kid, but I never had a steak or pot roast and maybe I had stew meat once or twice. When I first tried flank steak to make a stir fry, it basically rocked my world. Flank steak is amazing, and this Mongolian Beef is basically the perfect stir fry!

Mongolian beef is typically made with corn starch, soy sauce, and served over white rice. It’s a very savory and all around delicious meal, but it’s not a natural gluten-free or paleo dish. However, you can easily tweak the classic to be paleo, AIP, and whole30 with just a few simple swaps. And I promise… you’re not going to know the difference!

How do you make Mongolian Beef?

  • Slice the beef thin and coat in the arrowroot starch.
  • Heat the pan and cook the beef in avocado oil for 2-3 minutes on each side.
  • Remove from the pan and cook the ginger and garlic in the pan.
  • Stir in the coconut aminos and chicken broth and allow the sauce to thicken.
  • Add the beef back in along with green onion slices and cook for another 2 minutes and serve!

 

What kind of beef do you use for Mongolian beef?

I find it best to use flank steak for Mongolian beef. It has the best texture and is most often used in this dish. I’ve also seen skirt steak used before, though I haven’t tried it.

 

What do you eat with Mongolian beef?

This particular recipe turns Mongolian beef into a one pan wonder by also cooking broccoli in the same pan! You can also serve it with cauliflower rice.

 

Tips & Tricks for Delicious Mongolian Beef

  • Slice the beef thin and against the grain to avoid letting all of the juice running out. This is the easiest way to
  • Cook the beef in batches. Avoiding to overcrowd the pan helps to cook the steak evenly.

 

The Ingredients For the Mongolian Beef Stir Fry

Flank steak

Coconut aminos

Coconut aminos is a soy-free soy sauce substitute that can be found online and in health food stores.

Ginger and garlic

The garlic and ginger give this a little bit of kick without using nightshades. It’s an amazing flavor combination in stir fry!

Broccoli & cauliflower rice

Broccoli pairs well with Mongolian beef, and cauliflower rice is a great rice substitute!

 

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Mongolian Beef Stir Fry (Whole30, Paleo, AIP)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Asain
Print Recipe

Description

This Mongolian Beef Stir Fry is a flavorful and filling dish.

Ingredients

Units Scale

For the sauce

  • 1/3 cup coconut aminos
  • 1/4 tbsp beef broth
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated
  • 2 tsp coconut sugar
  • Salt and pepper
  • 2 tsp arrowroot starch

For the stir fry

  • 3–4 tbsp avocado oil, divded
  • 1 1/2 cup broccoli florets
  • 1 tsp sea salt, divided
  • 1/2 tsp black pepper (omit for AIP)
  • 1.5 lb flank steak
  • 2 tbsp arrowroot starch
  • 3 green onions, sliced into 1” strips

Instructions

  1. Prepare the sauce by combining the coconut aminos, beef broth, coconut sugar, 2 tsp of arrowroot starch, garlic, ginger, salt and pepper. Whisk well and set aside.
  2. Using a large deep skillet, heat 1-2 tbsp of avocado on medium heat. Add the broccoli and add a pinch of salt and pepper. Cook for 6-7 minutes or until fork tender. Remove the broccoli from the pan, set aside, and clean out the pan.
  3. Prepare the flank steak seasoning with salt and pepper to both sides, and using a sharp knife to slice against the grain into about 1″ bite-sized slices. Add the arrowroot starch to a bowl and add the steak slices, coating thoroughly.
  4. Using the same pan, heat 2 tbsp of avocado oil. Once the oil is hot and shimmering, add about a third, or half of the steak slices. Only add enough to where your beef is in a single layer to avoid over crowding the pan. Cook for 2-3 minutes on each side until the steak begins to crisp, and repeat until all of the steak is cooked. Set aside on a clean plate
  5. Pour the sauce mixture into the pan slowly, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the sauce to simmer for about 3-4 minutes or until the garlic is fragrant and the sauce thickens. See notes for a thicker sauce.
  6. Add the sliced green onion, beef and broccoli back to the pan and reduce the heat. Toss to fully coat the beef and broccoli and serve fresh with a side of steamed rice or cauliflower rice.

Notes

If a thicker sauce is desired, add about another teaspoon of arrowroot starch to a small bowl with a splash of water or beef broth. Whisk well and add it to the simmering sauce to thicken the sauce further.

Nutrition

  • Serving Size: 1 serving
  • Calories: 407
  • Fat: 22.8g
  • Carbohydrates: 10.2g
  • Fiber: 1.4g
  • Protein: 39.5g

Mongolian Beef Stir Fry