Paleo Mongolian beef

Paleo Mongolian beef

Serves 4-6
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Gluten Free, Paleo
Meal type Main Dish
Misc Serve Hot
Region Asian
From magazine Adapted from


  • 6 Tbs. coconut aminos
  • 4 Tbs. cooking sherry
  • 2 Tbs. coconut sugar
  • 1 tsp. arrowroot starch
  • 2 Tbs. coconut oil
  • 1 Tbs. grated fresh ginger root
  • 4 cloves garlic, sent through a press
  • 1 lb. beef or venison (I sliced up a venison roast)
  • 2 c. veggies of your choice (I used onion, yellow squash, zucchini and broccoli)


I love Mongolian beef, but haven't been able to eat it since I have beef and gluten allergies. I found a recipe in AllRecipes and converted it to Paleo and it was a HUGE hit with my boys.

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1. Mix the coconut aminos, cooking sherry, rice wine, coconut sugar, and arrowroot starch; set aside.
2. In a large frying pan or wok, heat oil over medium heat and fry garlic, ginger and meat. Once meat is evenly browned, add veggies and cook until they start to get tender.
3. Toss all ingredients in the wok with the coconut amino mixture and allow to simmer until the sauce thickens, about 5 minutes.
4. Serve over cauliflower rice or by's also good over regular rice.

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