Mongolian Beef (Low Carb & Gluten-Free)

January 30, 2014

Mongolian Beef (Low Carb & Gluten-Free)


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.

Mongolian Beef (Low Carb & Gluten-Free)


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.


Mongolian Beef (Low Carb & Gluten-Free)


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)
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Ingredients
Serves 4

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

Directions

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.

Nutrition facts

One serving yields 436 calories, 15 grams of fat, 24 grams of carbs and 23 grams of protein.

44 comments :

  1. Okay, you have done it again. YUM!! Definitely have to try this one. The orange chicken was amazing.

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  2. This looks fantastic Mike, can't wait to try it!

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  3. Loving all the Asian-inspired recipes you've been making lately. I'm always looking for another recipe to add to my quick dinner repertoire because as much as I love to cook, some days I just don't want to be in the kitchen very long!

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    1. Quick and easy recipe make life so much simpler, it's always nice to have a couple of solid ones up your sleeves!

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  4. YUM! I love Asian food. I'll have to go check out your other recipes - someone said orange chicken?!?! My struggle with making Mongolian beef is always getting the beef sliced thinly enough. It's easier if you pop it in the freezer for 10 mins or so to firm up first.

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    1. So very true Ashley, either you own a very sharp knife (like myself) or freezing the meat makes it much more simpler to slice it thin.

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  5. This is going to happen for dinner tomorrow, can't wait!

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  6. Mike - with all your healthy makeovers of Chinese dishes,you could open up your own restaurant!
    I am not a huge fan of beef- but,good gosh, seeing your mouthwatering dishes, I wish I was!

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    1. Opening a Chinese restaurant you said? I'm not sure I'll be up to the task but thanks for the vote of confidence!

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  7. I couldn't agree more with you, so many delicious dishes so little time to prepare them!
    This is why your recipe is such a great proposal : looks so yummy, healthy AND is easy to cook. Can't get much better:)

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  8. I made this last night: soooooo good! Thanks for sharing

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  9. Wow this looks so incredible! The Mongolian Beef at PF Changs is awesome and I'm super excited to be able to make a version at home! It's really perfect for a weeknight meal... super quick and maximum flavor. Love it!

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  10. I love quick and easy recipes like this one! Between school and marathon training, I never find the time to cook a decent dinner. But you bet I'm trying this one. It looks amazing!

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    1. This is perfect for a post marathon training dinner!

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  11. How is this classified "low carb" at 48g of carbs?

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    1. There was a typo actually, but thank you for the condescending comment :/

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  12. Just discovered your blog, started scrolling down the page, literally every picture had my mouth watering! Have to try some of these recipes!!! New follower :)

    Mon Petit Billet

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  13. This looks soooo good!

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  14. So when are you going to come over and cook for me? Oh wait, have I asked you this before? ha ha. Every time I stop by, it reminds me of how you have yet to knock on my door with some grocery bags!

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    1. Next time I'll be in your hood, we'll join forces and we'll cook to death! ;)

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  15. Okay, that's it. Now I REALLY have to have Asian food. Complete with steamed rice. Man this looks good. I say you should be the official photographer for all the Asian Food Restaurants of the world. Then people would want to order every item on the menu! ;)

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    1. Thanks friend! You complementing my photography is golden :)

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  16. I am a big fan of this dark soy sauce dish, your dish is a perfect one. I will try this one out with chicken.

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    1. Awesome Ash, let me know how it turns out!

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  17. Hi Mike, your are an excellent cook. This is really wonderful and very impressive photography skill. 2 thumbs up for you.

    Best regards.

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  18. Absolutely mouthwatering - seriously loving your Asian remakes!

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    1. Sorry, second half of my comment it this tastes so delicious and it's really easy to make!

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  19. I really enjoyed this recipe for dinner tonight. I did want an additional vegetable, so I added some julienned red bell pepper. Thanks so much for the recipe!

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  20. This meal was hands down one of the best gluten free meals I've ever made, and I've made tons of recipes from different low-carb/paleo-glutenfree bloggers. I'm soooo glad I found your blog, and I hope you keep making recipes as amazing as this one. I made it for dinner last Friday, and I'm going to make it again for dinner tonight! Thank you for recipe developing and sharing with us. And my belly says thank you too ;)

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    1. Thank you so much Ore, I'm so glad you enjoyed it that much! :)

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  21. Can I use cornstarch in place of the arrowroot powder?

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  22. Can you use ginger in powdered form? And if so, what would be the conversion in tsp/tbsp.?

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    1. I would use about 1/2 teaspoon of ground ginger!

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