My husband requested Mongolian Beef recently and I thought, hmm…I am going to try and make a Whole30 approved version. I am crazy about how this Whole30 Mongolian Beef Stir Fry turned out, absolutely DELICIOUS.
We all grew up eating it, and it’s universally just a delicious dish. Beef stir-fried in a savory and sweet sauce that will make your taste buds sing!! To add some veggies to this classic Chinese take-out dish, I just quickly pan-seared some baby bok choy. It’s packed with nutrients and I adore this little veggie so much! You can eat it alone, or serve with cauliflower rice to keep it Whole30!
I hope you enjoy this Whole30 Mongolian Beef Stir Fry recipe as much as my husband and I. It’s one I am pretty sure he will ask for regularly now!
Whole30 Mongolian Beef Stir Fry
For the Mongolian Beef:
- 1.5 pounds skirt or flank steak
- 1 teaspoon kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tablespoon arrowroot starch
- 4 tablespoons avocado or extra virgin olive oil
- 3 garlic cloves thinly sliced
- 1 1-inch piece fresh ginger, finely grated
- 1 teaspoon toasted sesame oil
- 1/2 tsp crushed red pepper flakes optional
- 1/2 cup low-sodium beef broth
- 6 green onions sliced into 1.5-inch pieces (white and green parts)
- 1/2 cup coconut aminos (I like Big Tree Farm Brand)
- 1 tablespoon rice vinegar
- 1 teaspoons fish sauce I like Red Boat
- 1 tablespoon toasted sesame seeds for serving
- Seared Baby Bok Choy recipe follows, for serving
For the Seared Baby Bok Choy:
- 1 tbsp avocado oil
- 2 heads baby bok choy, rinsed, dried, and halved lengthwise
- 1 tsp fish sauce
- freshly ground black pepper
Make the Mongolian Beef:
- Place the flank steak on a cutting board and using a meat mallet or the back of a skillet, tenderize the meat, pounding the steak until it is [1/2] inch thick. Remove and discard the parchment paper, then slice the steak against the grain into [1/4]-inch-thin pieces. Add the steak to a large bowl and sprinkle with the salt, pepper, and arrowroot starch. Toss to coat.
- In a large nonstick skillet, heat the avocado oil over medium-high heat. Working in batches so you don’t crowd the pan, add the steak in a single layer. Sear the steak until it forms a deep brown crust, 3 to 4 minutes per side. Transfer the cooked steak to a plate and set aside. Repeat until all the steak is cooked and all of the meat is set aside.
- Add the garlic, ginger, sesame oil, and red pepper flakes to the skillet and cook, stirring, for 1 minute. Pour in the beef broth and bring to a simmer. Let simmer for about 2 minutes and use the back of a spoon to scrape up any brown bits from the pan.
- Return the steak to the skillet. Stir in the green onions, coconut aminos, rice vinegar, and fish sauce and bring the sauce to a simmer. Cook, stirring often, until the sauce has thickened, 3 to 5 minutes.
- Spoon the stir fry over the Cauliflower Rice and sprinkle with the sesame seeds. Serve with the Seared Baby Bok Choy.
Make the Bok Choy:
- In a large skillet over medium-high heat, heat the avocado oil. Sear the bok choy until golden brown, 3 to 4 minutes per side. Add the fish sauce and season with pepper to taste.