Eosinophilic Esophagitis Friendly Mongolian Beef with Ginger & Honey
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
- 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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