Alpha Gal Friendly Mongolian Beef with Ginger & Honey

Total time40 min

Prep time15 min

Cook time15 min

Alpha Gal Friendly Mongolian Beef with Ginger & Honey

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
3 tbsp arrowroot starch
¼ tsp black pepper
3 tbsp avocado oil, divided

For the sauce

½ cup coconut aminos
3 tbsp honey
1 tbsp fresh ginger, finely grated
4 cloves garlic, minced
1 tsp toasted sesame oil
½ tsp red pepper flakes
1 tsp arrowroot starch
1 tbsp water
4 green onions (green tops only), cut into 1-inch pieces

For serving

1 tsp sesame seeds (optional)
cooked brown rice or cauliflower rice, for serving (optional)

Instructions

1
Pat the sliced flank steak dry with paper towels. In a large bowl, toss the steak strips with 3 tbsp arrowroot starch and 1/4 tsp black pepper until evenly coated. Let the coated beef rest for 10 minutes at room temperature — this helps the starch adhere and promotes browning.
2
In a small bowl, whisk together the coconut aminos, honey, grated ginger, minced garlic, toasted sesame oil, and red pepper flakes. In a separate small bowl, stir together 1 tsp arrowroot starch and 1 tbsp water until smooth, then stir this slurry into the sauce mixture. Set aside.

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