Paleo Mongolian beef
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| 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 allrecipes.com |
Ingredients
- 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)
Note
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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Directions
| 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 itself...it's also good over regular rice. |
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