I adapted a Closet Cooking recipe to paleo-ize it. It was quite good. No, that’s an understatement. It was magnificent! Perhaps it was the beef that came out extra tender … I don’t know. This is one of my favorite go-to recipes now.
I downplayed a lot of the spicy ingredients so that anyone, even those who don’t like too much spice, will be able to enjoy Mongolian Beef.
Ready to check out the recipe?
- 1 tablespoon olive oil
- Â 1 pound steak (sirloin or flank), sliced thinly
- 3 tablespoons amino acids
- 1 tablespoon pure maple syrup
- 1 teaspoon chili powder
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon tapioca flour
- Â 1/3 cup water
- Â 1 teaspoon sesame oil
- 1 yellow squash, sliced thin
- 1 red or green pepper, sliced thin
- 1/4 cup green onion, sliced
- In a small bowl, mix the amino acids, maple syrup, chili powder, garlic and ginger together then set this aside.
- In another small bowl, add water and the tapioca flour and mix this together then set this aside.
- Heat the olive oil in a skillet over medium heat then add the beef, pepper and squash and saute until just cooked, 4-6 minutes, then set the stovetop temperature to low.
- Add the two bowls of ingredients to the meat and stir. The liquid mixture should get somewhat thick due to the tapioca flour. Once it does, remove the skillet from the stovetop.
- Add the sesame oil to the meat mixture and stir.
- Garnish with the green onions.
- Serve over white rice, ginger pumpkin noodles or with a sweet potato.