This Mongolian Beef recipe is one I’ve wanted to master in Whole30 / Paleo form for a while now… I think I did it! When you’re wanting something Asian, this is definitely a great contender! Everyone (even our kids) loves this recipe!  

I had no idea until I was working on this recipe that Mongolian beef did not originate in Mongolia! This dish has evolved over time into a favorite dish served at restaurants AND has now be made into an easy recipe to be made right in your own kitchen. It’s a standalone dish but is often served with rice. I served it with cauliflower rice to keep it Whole30 / Paleo complaint.

This recipe is easy to make, and lots of the ingredients are staples for other Whole30 / Paleo recipes, so it didn’t require any hunting for unique ingredients that I might not use frequently. Win-win! This recipe can also be made as spicy as you prefer and other vegetables – think julienned carrots – work great in this dish.

What’s your favorite Asian recipe of all time? I’d love to keep creating more Asian recipes! If you make this one, be sure to take a pic, post it to Instagram, and tag me @oliveyouwhole. I always love seeing what you make! 

Whole30 + Paleo Mongolian Beef Recipe

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Ingredients

• 2 teaspoons olive oil

• 1 teaspoon sesame oil

• 1/2 teaspoon ginger, minced

• 1 t – 1 T korean red chili garlic paste, depending on your spicy preference

• 1/2 cup coconut aminos

• 1/2 cup water

• 3/4 cup pitted dates, about 8

• olive oil, for frying (about 1 cup)

• 1lb flank steak

• 2 T Cassava flour

• 2 T arrowroot starch

• 2 large green onions, sliced on the diagonal into one-inch lengths

• 2 heads of broccoli, cut into bite sized pieces

• 2 red peppers, cut into strips

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Instructions

1. Let’s start with the sauce: heat the olive oil and sesame oil in a medium saucepan over low/medium heat. Add the ginger, red chili garlic paste, coconut aminos, and water.
2. Add the pitted dates, then raise the heat and bring the mixture to a boil. Boil the sauce for 2-3 minutes or until the sauce thickens.
3. Remove it from the heat, allow it too cool slightly (about 10 minutes), and pour the contents of the sauce into a blender and blend until smooth. Set aside.
4. In a separate small bowl, combine the cassava flour and arrowroot starch.
5. Cut the flank steak against the grain into 1/4″ thick slices.
6. Dip the steak pieces into the cassava flour and arrowroot starch to apply a very thin layer.
7. Let the steak rest for about 10 minutes.
8. Heat up one cup of oil in a wok or skillet until it’s hot but not smoking.
9. Add the steak to the oil and sauté for just one minute on each side. You are NOT cooking it thoroughly because it’s going back on the heat later.
10. Use a large slotted spoon to take the meat out and onto paper towels or rags, then pour the oil out of the wok or skillet.
11. Put the pan back over the heat and add the sauce, then add the broccoli and red peppers.
12. I like crisp veggies, so I immediately add the steak strips back to the skillet and only cook until the steak is fully cooked, about 3-5 minutes.
13. The last minute, add green onions and stir.
14. Serve Mongolian Beef with Broccoli over cauliflower rice. Garnish with sesame seeds.

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