Paleo Mongolian Beef (Gluten Free, Whole30, Keto, Low Carb)Randall Smitham September 11, 2019 2 Comments
Paleo Mongolian Beef – 葱爆牛肉 in mandarin
– with juicy sizzling beef stir-fried with
scallions, ginger, and fresh chili.
This dish is so addictive and I’m going
to show you how to make it healthy, gluten-free,
and with no added sugar.
My name is ChihYu Smith from IHeartUmami.com.
Let’s get started.
Thin slice beef against the grain.
Add coconut aminos, fish sauce, sesame oil,
arrowroot to replace cornstarch and baking
Baking soda will help tenderize the meat.
Mix well and set aside in the fridge.
In the meantime, minced garlic, julienne ginger,
dice scallions to 2.5-3-in in length, separate
white and green parts, remove the chili pepper
seeds and slice them to thin strips.
Chinese stir-fries focus on the temperature
of the wok and speed.
So it’s important to have all the ingredients
prepared and set them aside ready to use.
In a well-heated stainless steel skillet or
cast iron, add 2 tbsp cooking fat.
Pan fry the beef in one layer without disturbing
over medium-high heat until crisp brown, about
2 minutes then quickly sear the flip side,
about 30 seconds.
Set the beef and the pan juice aside.
Start the skillet dry and add 1 more tbsp
cooking oil, saute aromatics with a pinch
of salt until fragrant, about 1 minute.
Add beef back and green scallion parts.
Quickly toss to coat the flavor for another
Serve hot and immediately.
You can pair this Mongolian beef with my lemon
garlic broccoli for a healthy, low carb, and
super flavorful meal.
This is one of my favorite Chinese stir-fry
I highly recommend you give it a try.
For more information and to find more of my
Asian-inspired Paleo, Whole30, and Keto recipes,
please visit IHeartUmami.com.
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