Whole30 Mongolian Beef Stir Fry | The Defined Dish

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces salt intake; tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index; white sugar is often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier; canola oil is often less expensive.

Place the flank steak on a cutting board and using a meat mallet or the back of a skillet, tenderize the meat, pounding the steak until it is 1/2 inch thick. Remove and discard the parchment paper, then slice the steak against the grain into 1/4-inch-thin pieces. Add the steak to a large bowl and sprinkle with the salt, pepper, and arrowroot starch. Toss to coat.

In a large nonstick skillet, heat the avocado oil over medium-high heat. Working in batches so you don’t crowd the pan, add the steak in a single layer. Sear the steak until it forms a deep brown crust, 3 to 4 minutes per side. Transfer the cooked steak to a plate and set aside. Repeat until all the steak is cooked and all of the meat is set aside.

Add the garlic, ginger, sesame oil, and red pepper flakes to the skillet and cook, stirring, for 1 minute. Pour in the beef broth and bring to a simmer. Let simmer for about 2 minutes and use the back of a spoon to scrape up any brown bits from the pan.

Return the steak to the skillet. Stir in the green onions, coconut aminos, rice vinegar, and fish sauce and bring the sauce to a simmer. Cook, stirring often, until the sauce has thickened, 3 to 5 minutes.

Spoon the stir fry over the Cauliflower Rice and sprinkle with the sesame seeds. Serve with the Seared Baby Bok Choy.

In a large skillet over medium-high heat, heat the avocado oil. Sear the bok choy until golden brown, 3 to 4 minutes per side. Add the fish sauce and season with pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens