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This Mongolian Beef Stir Fry is flavorful, simple, and filling! It’s soy free, paleo, whole30, and AIP compliant.

Prep Time    : 10 mins    
Cook Time   : 30 mins    
Total Time    : 40 mins 

Servings      : 4

Calories Per Serving: 592


·         4-5 tbsp avocado oil
·         2 cups broccoli florets
·         1 tsp sea salt, divided
·         1/2 tsp black pepper (omit for AIP)
·         1.5 lb flank steak
·         2 tbsp arrowroot starch
·         3 cloves garlic
·         1 thumb ginger, grated
·         1/3 cup coconut aminos
·         1/4 cup chicken broth (substitute water)
·         3 green onions, sliced into 1″ strips
·         Cauliflower rice to serve (optional)


1.   Using a large deep skillet, heat 1-2 tbsp of avocado on medium heat. Add the broccoli and add a pinch of salt and pepper. Cook for 6-7 minutes or until fork tender. Remove the broccoli from the pan, set aside, and clean out the pan.
2.   Prepare the flank steak by adding salt and pepper to both sides, and using a sharp knife to slice against the grain into about 1″ bite-sized slices.
3.   Add the arrowroot starch to a bowl and add the steak slices, coating thoroughly.
4.   Using the same pan, heat 2-3 tbsp of avocado oil. Once the oil is hot and shimmering, add half of the steak slices. Cook for 2-3 minutes on each side, and repeat until all of the steak is cooked. Set aside.
5.   Add the garlic and ginger to the pan and cook for 1 minute.
6.   Pour in the coconut aminos and chicken broth, and add the steak back in and cook for another 2 minutes to allow the sauce to thicken.
7.   Add the sliced green onion and broccoli back to the pan and cook for another minute.
8.   Serve warm with optional cauliflower rice.

Recipe from unboundwellness.com

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