Mongolian Beef

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 1.5 lb skirt or flank steak, sliced into thin pieces against the grain
• ½ tsp freshly ground black pepper
• 1 tsp arrowroot starch (tbs changed to tsp)
• 4 tsp avocado or extra virgin olive oil (tbs changed to tsp)
• 3 garlic cloves, thinly sliced
• 1-inch piece fresh ginger, finely grated
• 1 tsp toasted sesame oil
• ½ cup low-sodium beef broth
• 6 green onions, sliced into 1.5-inch pieces (white and green parts)
• ½ cup coconut aminos
• 1 tsp rice vinegar (tbs changed to tsp)
• 1 tsp fish sauce (tbs changed to tsp)
• 1 tsp toasted sesame seeds (for serving – optional) (tbs changed to tsp)

Instructions:

1. Place the flank steak on a cutting board and use a meat mallet or the back of a skillet to tenderize the meat, pounding the steak until it is ½ inch thick. Remove and discard the parchment paper, then slice the steak against the grain into ¼-inch-thin pieces. Add the steak to a large bowl and sprinkle with pepper, and arrowroot starch. Toss to coat.
2. In a large nonstick skillet, heat the avocado oil over medium-high heat. Work in batches to avoid crowding the pan, and add the steak in a single layer. Sear the steak until it forms a deep brown crust, about 3 to 4 minutes per side. Transfer the cooked steak to a plate and set aside. Repeat until all the steak is cooked and set aside.
3. Add the garlic, ginger and sesame oil to the skillet and cook, stirring, for 1 minute. Pour in the beef broth and bring to a simmer. Let it simmer for about 2 minutes, using the back of a spoon to scrape up any brown bits from the pan.
4. 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, about 3 to 5 minutes.
5. Spoon the Mongolian Beef stir fry over cauliflower rice and sprinkle with the toasted sesame seeds. Enjoy!

Notes:

• Serve the delicious Mongolian Beef over cauliflower rice for a low-carb option.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving.