This Mongolian Beef recipe is one I’ve wanted to master in Whole30 / Paleo form for a while now… I think I did it! When you’re wanting something Asian, this is definitely a great contender! Everyone (even our kids) loves this recipe!
I had no idea until I was working on this recipe that Mongolian beef did not originate in Mongolia! This dish has evolved over time into a favorite dish served at restaurants AND has now be made into an easy recipe to be made right in your own kitchen. It’s a standalone dish but is often served with rice. I served it with cauliflower rice to keep it Whole30 / Paleo complaint.
This recipe is easy to make, and lots of the ingredients are staples for other Whole30 / Paleo recipes, so it didn’t require any hunting for unique ingredients that I might not use frequently. Win-win! This recipe can also be made as spicy as you prefer and other vegetables – think julienned carrots – work great in this dish.
What’s your favorite Asian recipe of all time? I’d love to keep creating more Asian recipes! If you make this one, be sure to take a pic, post it to Instagram, and tag me @oliveyouwhole. I always love seeing what you make!Print
Whole30 + Paleo Mongolian Beef Recipe
• 2 teaspoons olive oil
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger, minced
• 1 t – 1 T korean red chili garlic paste, depending on your spicy preference
• 1/2 cup coconut aminos
• 1/2 cup water
• 3/4 cup pitted dates, about 8
• olive oil, for frying (about 1 cup)
• 1lb flank steak
• 2 T Cassava flour
• 2 T arrowroot starch
• 2 large green onions, sliced on the diagonal into one-inch lengths
• 2 heads of broccoli, cut into bite sized pieces
• 2 red peppers, cut into strips
- Let’s start with the sauce: heat the olive oil and sesame oil in a medium saucepan over low/medium heat. Add the ginger, red chili garlic paste, coconut aminos, and water.
- Add the pitted dates, then raise the heat and bring the mixture to a boil. Boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove it from the heat, allow it too cool slightly (about 10 minutes), and pour the contents of the sauce into a blender and blend until smooth. Set aside.
- In a separate small bowl, combine the cassava flour and arrowroot starch.
- Cut the flank steak against the grain into 1/4″ thick slices.
- Dip the steak pieces into the cassava flour and arrowroot starch to apply a very thin layer.
- Let the steak rest for about 10 minutes.
- Heat up one cup of oil in a wok or skillet until it’s hot but not smoking.
- Add the steak to the oil and sauté for just one minute on each side. You are NOT cooking it thoroughly because it’s going back on the heat later.
- Use a large slotted spoon to take the meat out and onto paper towels or rags, then pour the oil out of the wok or skillet.
- Put the pan back over the heat and add the sauce, then add the broccoli and red peppers.
- I like crisp veggies, so I immediately add the steak strips back to the skillet and only cook until the steak is fully cooked, about 3-5 minutes.
- The last minute, add green onions and stir.
- Serve Mongolian Beef with Broccoli over cauliflower rice. Garnish with sesame seeds.