Mongolian Beef + Zucchini Ramen Noodle Bowls 🍜🥩🥬 (Whole30)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola oil is budget-friendly.

Slice bok choy and green onions.

Prepare the sauce by whisking together coconut aminos, olive oil, red pepper flakes, minced garlic, and grated ginger; set aside.

Coat beef stew meat with arrowroot powder and salt.

Heat a cast iron skillet and add avocado oil.

Brown half of the beef in the skillet for 2-4 minutes, then transfer to a crock pot.

Repeat with the remaining beef, adding more oil if necessary.

Pour 1 and 1/4 cups beef bone broth into the skillet to deglaze, then add to the crock pot with the sauce.

Cook on high for 5 hours or low for 10 hours in the crock pot.

Prepare zucchini noodles and add sliced bok choy and green onions to a bowl.

Make a sauce with rice vinegar, toasted sesame oil, and salt to pour over the noodles.

Assemble the noodle bowls by adding the cooked Mongolian beef on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens