Low FODMAP Mongolian Beef with Ginger & Honey

Total time40 min

Prep time15 min

Cook time15 min

Low FODMAP Mongolian Beef with Ginger & Honey

This take on Mongolian beef leans on thin-sliced flank steak, dusted in arrowroot starch and seared hard and fast until it turns deeply browned and crackly-edged on the outside, tender within. The sauce comes together from coconut aminos, fresh grated ginger, toasted sesame oil, and a hit of red pepper flakes, simmered down until it turns glossy and clings to every strip of beef. Green onion tops get tossed in right at the end for a pop of color and bite, and a scatter of sesame seeds on top finishes things off nicely. Serve it over brown rice or cauliflower rice for a weeknight dinner that tastes like your favorite takeout order. It's a great pick to add to a low FODMAP dinner rotation, since the whole dish is built from ingredients that are easy to feel good about eating.

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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3 tbsp arrowroot starch
¼ tsp black pepper
3 tbsp avocado oil, divided

For the sauce

½ cup coconut aminos
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp fresh ginger, finely grated
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

For serving

1 tsp sesame seeds (optional)
cooked brown rice or cauliflower rice, for serving (optional)
Chef's tip
Use the same amount of cooked white rice. Add it near the end and heat only until warm.

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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