Dinner food

Mongolian Beef

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So, I found this recipe for Mongolian Beef on Pinterest and thought it looked like something that I might be able to make some changes to, and come up with a paleo version. Whenever I see a recipe, I keep a few easy swaps in mind

Recipe Says:                                                                   Paleo Swap:

Soy sauce                                                                       Coconut aminos if you avoid soy, or gluten free soy sauce

Cornstarch                                                                     Arrowroot powder

Vegetable oil                                                                  Coconut oil

Sugar                                                                               Maple syrup/honey

These work for me in a 0ne to one swap. There are lots of other paleo substitutions in recipes, but some of them involve making other changes. (For example almond flour doesn’t replace flour in a recipe without making other changes, like adding more eggs or liquid).

IMG_0701

2 teaspoons coconut oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup coconut aminos
½ cup water
¾ cup maple syrup (This can be reduced to make the dish less sweet).
coconut oil, for frying (about 1 cup)
1 lb flank steak
¼ cup arrowroot powder
2 large green onions, chopped

Directions:

Sauce:
Heat 2 tsp. of coconut oil in a medium saucepan over medium/low heat.  Don’t get the oil too hot.
Add ginger and garlic to the pan and quickly add the coconut aminos and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Beef:
Slice the flank steak into 1/4″ thick bite-size slices. Dip the steak pieces into the arrowroot powder to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so that the arrowroot powder sticks.  As the beef sits, heat up one cup of oil in a wok (or a deep skillet). Heat the oil over medium heat until it’s nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.  Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.  Put the pan back on the oven over medium/low heat.  Add chopped green onions and let sauce simmer until warm. I served this over cauliflower rice.

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