Mongolian Beef

 

Mongolian Beef 

INGREDIENTS

Mongolian Beef

  • 2 tablespoons coconut oil
  • ½ medium yellow onion, diced
  • ½ cup (120 ml) coconut aminos
  • ¼ cup (60 ml) local raw honey
  • 2 cloves garlic, minced
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon red pepper flakes
  • pinch of salt and pepper
  • 1 pound flank steal thinly sliced against the grain
  • 1 greeno onion sliced for grnish

INSTRUCTIONS

  1. Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes.
  2. Meanwhile, add the coconut aminos, honey, garlic, ginger, red pepper flakes and a pinch of salt and pepper to a glass measuring cup and mix with a flat wisk until well combined.
  3. Pour that mixture in the pan with the onions and let it come to a boil. Add the arrowroot powder to the pan while continuously whisking until the mixture is thickened, about 2 minutes.
  4. Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 4-5 minutes, or until no red meat is apparent.
  5. Once the meat has cooked through, place over cauliflower rice and top with chopped green onion.