- 1/2 cup gluten-free tamari
- 1/2 cup beef or chicken stock or water
- 2 tablespoons minced fresh ginger
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup maple syrup
- 1/4 cup arrowroot starch divided
- Sea salt
- 2 pounds flank steak thinly sliced against the grain
- 1/4 cup coconut oil divided
- 1 head broccoli about 1 pound, cut into small florets
- 1 bunch scallions white and green parts separated, thinly sliced on the bias
Directions for Mongolian Beef
1. In a small mixing bowl, combine the tamari, stock or water, ginger, garlic, red pepper flakes, maple syrup and 2 tablespoons arrowroot starch.
2. In a separate mixing bowl, season the sliced steak with salt and toss with the remaining arrowroot starch until lightly coated.
3. Place a large heavy-bottomed skillet or wok over a high flame. Add 2 tablespoons of coconut oil. When hot, add the steak in an even layer (you may have to do this in batches) and cook until nicely browned on both sides, about 2 minutes. Remove to a plate.
4. Add the remaining coconut oil and broccoli and sauté until vibrant green and tender, 3 minutes. Remove to the plate with the steak.
5. Pour the tamari mixture into the pan and scrape up any brown bits that may have formed. Bring to a boil and simmer over medium heat until thickened, about 3 minutes. Return the steak and broccoli to the pan and toss to coat. Garnish with the scallions and serve immediately over brown rice.
To make low FODMAP: use only the green parts of the scallions, omit the garlic.
To make this paleo: swap coconut aminos for the tamari.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes