Paleo Mongolian Beef with Ginger & Honey

Total time40 min

Prep time15 min

Cook time15 min

Paleo Mongolian Beef with Ginger & Honey

Thin strips of flank steak get a light arrowroot coating before they hit a screaming-hot skillet, searing into deeply browned, crisp-edged pieces in just a couple of minutes. The sauce is where this one shines: coconut aminos, fresh ginger, garlic, honey, and a touch of toasted sesame oil simmer down into a glossy, clingy glaze that's thickened with a simple arrowroot slurry instead of anything starchy or processed. Once the beef goes back in with a handful of green onions, everything gets tossed together until every strip is coated in that sticky-sweet, savory sauce. Pile it over cauliflower rice and scatter on sesame seeds for crunch, and you've got a fast, satisfying dinner that fits neatly into a Paleo routine without sacrificing any of that classic Mongolian beef flavor. It's the kind of takeout-style favorite you'll want on repeat.

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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
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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