Mongolian Beef (Low Carb & Gluten-Free)
January 30, 2014
As you may have noticed from many of the recipes I post, I’m a big fan of meals that can be prepared in 30 minutes or less.
Many of you tell me that you’re so busy, you just don’t have the time to cook. This often results in lots of deliveries, takeouts, drive-thrus and less than optimal food choices.
I totally get it. On some nights, even I don’t feel like spending a lot of time in the kitchen.
After a long day at work (and a stop at the gym), sitting on the couch watching TV, or surfing the Net can sound A LOT more appealing than start chopping, sauteing, etc.
But since preparing your own food is key to get (and stay) healthy; it’s important to have some quick and easy recipes to rely on when you’re in a hurry (or too lazy), but still want to make yourself something delicious.
Which brings me to this Mongolian beef.
First off, don’t be fooled by the name, as aside from the beef, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine.
In fact, this dish is typically served in Chinese-American restaurants (first and foremost, PF Chang’s); and it’s basically sliced beef stir-fried in a savory brown sauce. Easy.
I think I’ve made this dish 100 times now, and I feel like this is one of those recipes that you just can't mess up. Each time is amazing no matter how slightly you tweaked it.
Lately, I’ve mastered this gluten-free/paleo-friendly version that has definitely become my favorite.
Full of delicious flavors that just pops, it's a wonderful dish for an impressive weeknight meal.
All in all, a fast, no frills recipe that always delivers. Like my friend John said after tasting it the other night: "OMG, I think I've died and gone to Mongolian Beef Heaven"
Mongolian Beef (Low Carb & Gluten-free) Print this recipe!
2 tablespoons + 2 teaspoons olive oil, divided
1-inch piece of fresh ginger, peeled and grated
2 garlic cloves, minced
½ cup / 100 ml organic wheat-free soy sauce (or coconut aminos)
½ cup / 125 ml water
½ cup raw coconut palm sugar (or raw organic honey)
1 teaspoon red pepper flakes (optional)
1 lb / 453 gr grass-fed organic beef (flank steak), sliced into ¼-inch bite-size stripes
¼ cup / 32 gr arrowroot powder*
2 large scallions, sliced on the diagonal into one-inch pieces
*arrowroot powder acts like cornstarch
Heat two teaspoons of olive oil in a saucepan over medium heat, add ginger and garlic and saute’ for 30 seconds; quickly add the soy sauce (or coconut aminos) and water before the garlic scorches.
Add sugar (or honey) and red pepper flakes (if using); raise the heat and simmer for about 3 to 4 minutes, until the sauce thickens.
Remove from the heat and set aside.
Combine beef stripes and arrowroot powder in a ZipLoc bag (or in a shallow dish) and toss until all beef stripes are evenly coated.
Heat remaining 2 tablespoons of olive oil in a large frying pan (or wok), until it’s hot but not smoking. Add beef and saute’/stir-fry for 2 minutes until it begins to darken around the edges, stirring every now and then so that it cooks evenly.
Remove the meat from the pan and clean the pan (be careful though, the pan is hot!).
Return the pan back over the heat, add the meat and simmer for one minute. Add the sauce and cook for one minute stirring constantly. Add the green onions and cook for one further minute.
Transfer to a plate leaving the excess sauce in the pan and serve.
One serving yields 436 calories, 15 grams of fat, 24 grams of carbs and 23 grams of protein.