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Whole30 Mongolian Beef Stir Fry
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4.88 from 8 votes

Whole30 Mongolian Beef Stir Fry

Cook Time30 minutes
Course: Main Course
Servings: 4
Author: Alex Snodgrass

Ingredients

For the Mongolian Beef:

  • 1½ pounds skirt or flank steak
  • 1 tablespoon arrowroot starch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons avocado oil
  • 3 garlic cloves, thinly sliced
  • 1 (1-inch) piece fresh ginger, finely grated
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/2 cup low-sodium beef broth
  • 6 green onions, sliced into 1½-inch pieces (white and green parts)
  • 1/2 cup coconut aminos
  • 1 tablespoon rice vinegar
  • 1 teaspoons fish sauce
  • 1 tablespoon toasted sesame seeds, for serving

For the Seared Baby Bok Choy:

  • 1 tablespoon avocado oil
  • 2 heads baby bok choy, rinsed, dried, and halved lengthwise
  • 1 teaspoon fish sauce
  • freshly ground black pepper, to taste

Instructions

Make the Mongolian Beef:

  • Place the flank steak on a cutting board and use a meat mallet or the back of a skillet to pound 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 arrowroot starch, salt, and pepper. Toss to coat.
  • Heat the oil in a large nonstick skillet set over medium-high heat. Working in batches, add the steak in a single layer and cook, undisturbed, until it forms a deep brown crust, 3 to 4 minutes. Flip and cook for 3 to 4 minutes more. Transfer the cooked steak to a plate and set aside. Repeat until all the steak is cooked.
  • 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, about 5 minutes. Continue to simmer for about 2 minutes, using the back of a spoon to scrape up any browned 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. Remove from the heat and set aside.

Make the Bok Choy:

  • Heat the oil in a large skillet set over medium-high heat. Sear the bok choy until golden brown, 3 to 4 minutes per side. Add the fish sauce and stir to combine. Season with pepper to taste.

Serve

  • Divide the cauliflower rice between bowls and top with the beef and bok choy. Garnish with sesame seeds.

Nutrition

Calories: 460kcal | Carbohydrates: 11g | Protein: 38g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 102mg | Sodium: 1648mg | Potassium: 726mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 3mg