Mongolian Beef

    Prep Time:15 minutesCook Time:20 minutes minutes
    Total Time:35 minutesServinngs:2

    A healthy and Whole30, Paleo approved take on the classic Chinese take-out dish.

     3/4lbs.Flank steak, sliced against the grain in 1/4-inch pieces        1 cupsRiced Cauliflower
        pinchSalt and pepper, to taste        1 1/2Tbsp.Olive oil
     1/2tbsp.Arrowroot starch        1 headsBaby Bok Choy
    1 tbsp.Avocado oil         1/2tbsp.Fish sauce
     1/2bunchGreen, 1.5-inch pieces        1 pinchSalt and pepper
     1/2tsp.Sesame oil                    
    1 1/2clovesGarlic, thinly sliced                    
     1/4tspGinger paste                    
     1/4tsp.Crushed red pepper                    
     1/4cupBeef broth                    
     1/4cupCoconut Aminos                    
    1 tsp.Fish sauce                    
     1/2tbsp.Rice vinegar                    

    1Season the sliced flank steak with salt and pepper all over. Sprinkle with 1 tbsp. arrowroot starch and toss to coat.
    2Heat 4 tbsp. avocado or olive oil over medium high heat in a large nonstick skillet.
    3Add 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.
    4Add in the sesame oil, the garlic, the ginger, and the crushed red pepper. Sauté for 1 more minute.
    5Pour in the beef broth and using the back of a spoon, scrape up as much brown bits as possible.
    6Add beef back into the skillet.
    7Add the coconut aminos, rice vinegar, and fish sauce. Stir.
    8Add in green onions.
    9Bring sauce to a simmer and let cook, stirring often, until sauce has thickened, about 5 minutes.
    10Serve over rice cauliflower and a side of seared baby Bok Choy (see below).

For the Cauliflower Rice And The Bok Choy
    1In 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.
    2Cut 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.

    *See full recipe –
     I would use a more tender cut of beef for this recipe

    Calories: 386 kCalCarbohydrates: 10gFat: 21gProtein 40g