| Author: | |||||
| Prep Time: | 15 minutes | Cook Time: | 20 minutes minutes | ||
| Total Time: | 35 minutes | Servinngs: | 2 | ||
| DESCRIPTION | |||||||
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| A healthy and Whole30, Paleo approved take on the classic Chinese take-out dish. | |||||||
| INGREDIENTS | For Serving | |||||||
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| 3/4 | lbs. | Flank steak, sliced against the grain in 1/4-inch pieces | 1 | cups | Riced Cauliflower | |||
| pinch | Salt and pepper, to taste | 1 1/2 | Tbsp. | Olive oil | ||||
| 1/2 | tbsp. | Arrowroot starch | 1 | heads | Baby Bok Choy | |||
| 1 | tbsp. | Avocado oil | 1/2 | tbsp. | Fish sauce | |||
| 1/2 | bunch | Green, 1.5-inch pieces | 1 | pinch | Salt and pepper | |||
| 1/2 | tsp. | Sesame oil | ||||||
| 1 1/2 | cloves | Garlic, thinly sliced | ||||||
| 1/4 | tsp | Ginger paste | ||||||
| 1/4 | tsp. | Crushed red pepper | ||||||
| 1/4 | cup | Beef broth | ||||||
| 1/4 | cup | Coconut Aminos | ||||||
| 1 | tsp. | Fish sauce | ||||||
| 1/2 | tbsp. | Rice vinegar | ||||||
| INSTRUCTIONS 1 | |||||||
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| 1 | Season the sliced flank steak with salt and pepper all over. Sprinkle with 1 tbsp. arrowroot starch and toss to coat. | ||||||
| 2 | Heat 4 tbsp. avocado or olive oil over medium high heat in a large nonstick skillet. | ||||||
| 3 | Add steak, in batches, to the hot oil and begin frying, try and spread out the beef so that is spread in 1 single layer if possible. Fry on each side until it is a deep brown color, about 3-4 minutes per side. Set aside the cooked beef and continue until all the beef is done and set aside. | ||||||
| 4 | Add in the sesame oil, the garlic, the ginger, and the crushed red pepper. Sauté for 1 more minute. | ||||||
| 5 | Pour in the beef broth and using the back of a spoon, scrape up as much brown bits as possible. | ||||||
| 6 | Add beef back into the skillet. | ||||||
| 7 | Add the coconut aminos, rice vinegar, and fish sauce. Stir. | ||||||
| 8 | Add in green onions. | ||||||
| 9 | Bring sauce to a simmer and let cook, stirring often, until sauce has thickened, about 5 minutes. | ||||||
| 10 | Serve over rice cauliflower and a side of seared baby Bok Choy (see below). | ||||||
| For the Cauliflower Rice And The Bok Choy | |||||||
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| 1 | In a skillet, heat 1 tbsp. olive oil over medium-high heat. Add the riced cauliflower and season with salt and pepper, to taste. Sauté until cauliflower is tender, about 5-7 minutes. | ||||||
| 2 | Cut the baby Bok Choy in half lengthwise. Heat a large skillet over medium high heat with 2 tbsp. olive oil. Sear both sides of the Bok Choy until golden brown, about 4 minutes per side. Season with salt and pepper and drizzle with 1 tbsp. fish sauce. | ||||||
| NOTES | |||||||
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| *See full recipe – http://www.thedefineddish.com/whole30-mongolian-beef-stir-fry/ | |||||||
| I would use a more tender cut of beef for this recipe | |||||||
| NUTRITION | ||||||||
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| Calories: 386 kCal | Carbohydrates: 10g | Fat: 21g | Protein 40g | |||||