i’m really bad at this blogging thing.
actually, what i’m really bad at is documenting what i’m cooking. and there have been a number of days where i don’t feel like cooking so i have one of three things:
- a salad
- a chili lime chicken burger from Trader Joe’s
i should probably buy stock in those chicken burgers because they’re amazing and super quick to make.
anyway, that’s not what we’re here to talk about.
we’re here to talk about a Whole 30 version of Mongolian beef. guys, it is possible! and you only need one weird ingredient (arrowroot starch). it’s pricey but worth it for this dish alone.
the original recipe from Unbound Wellness called for broccoli, but i didn’t have broccoli, so i used frozen green beans instead.
i also didn’t have flank steak. instead, i used round steak that i had in the freezer. but i would definitely suggest using a more tender cut of meat. i even tenderized mine with one of those meat mallets, and it was still a little tough. still tasty though.
if i make this again, i’ll need to make a few adjustments to thicken sauce a bit more.
would i make this recipe again? yes. it was tasty, and made me feel like i was eating real Chinese food (without all of the bad stuff). i served it over cauliflower rice, which i found i really like.
Mongolian beef stir fry with green beans
- 4-5 tbs. avocado oil
- 1 package frozen green beans, or 1 lb. fresh green beans
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1.5 lb. flank steak or similar cut of beef
- 2 tbs. arrowroot starch
- 3 cloves garlic
- 1/2″ fresh ginger, grated
- 1/3 c. coconut aminos
- 1/4 c. chicken broth
- 3 green onions, diced
- cauliflower rice for serving
1) heat 1-2 tbs. oil in a large skillet. add beans and a pinch of salt and pepper. cook for 6-7 minutes or until fork tender. remove beans from the pan and set aside.
2) salt and pepper both sides of the flank steak and slice it 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) in the same pan, heat 2-3 tbs. of oil. once the oil is hot and shimmering, add half of the steak. 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 green onion and beans back to the pan and cook for another minute. serve over cauliflower rice.
i’m making a Tex-Mex has tomorrow night – maybe i’ll remember to take some pics…