Hello and happy Friday! How has your week been? My week has dragged, but it’s almost the weekend so I’m counting down the hours!
I’m pretty excited to share this recipe with you. I don’t have a ton of original/modified recipes because I’m just not that creative, but this one is one of my favorites. We used to love ordering Chinese takeout and probably did it once a month or more, but we did not love the overfull, bloated, sleepy feelings that we got after eating it. After making this recipe a few times, we have lost all desire for Chinese takeout because we’ve found a way to enjoy that sticky, savory, comforting feel of Chinese takeout without the undesirable consequences.
I didn’t set out to find easier ways to make it at home, but instead stumbled upon a few recipes for Mongolian Beef that looked so good I had to try it. After trying a couple different versions, I landed on my own recipe that I’ve been making for about a year now. One big difference here from typical recipes is that I make the sauce while the meat is still in the pan. I’m sure this is some sort of sacrilegious cooking faux pas; but it makes it easier, and I like that the beef is soaking up all of those flavors while it cooks.
One thing I want to call out about this recipe is that by using coconut aminos instead of soy sauce, there will be significantly less sodium than what you’re getting in typical Chinese food. This is not a “low sodium” dish, but it is lower in sodium than traditional soy sauce (~90mg per tsp, compared to almost 300mg). And if you’re eating primarily whole, nutrient dense foods, then you are most definitely not over consuming sodium anyways. 🙂
So add it to your meal plan next week and let me know what you think!
- 1 tbl olive oil can substitute butter, ghee, coconut oil, or avocado oil
- 1 medium yellow onion diced
- 2 tsp minced garlic about 2 cloves
- 1 tbl fresh grated ginger
- 1.5 lbs shaved beef or ribeye, sliced thin
- 8.5 oz coconut aminos
- 1/4 cup beef broth
- 2 tbl honey (omit for sugar free)
- 1/4 tsp red pepper flakes (or more if you like it spicy)
- sea salt and black ground pepper to taste
- 2 tsp arrowroot powder
- 2 stalks chives sliced for optional garnish
- heat olive oil in a large skillet over medium heat.
- saute onions until translucent, about 5 minutes.
- add the garlic and ginger to the pan, and saute until fragrant, about 60 seconds.
- add the beef to the pan in a thin layer, season with salt and pepper. saute until the meat is browned, about 8-10 minutes.
- add the coconut aminos, honey, and red pepper flakes, gently whisk to combine, turn the heat up to high, and to bring to a boil. reduce the heat to medium/low and simmer for 10 minutes or until the sauce has started to thicken.
- Coconut aminos can get pretty salty, which is why I did not season the beef, but this is the point where you'll want to taste the sauce and add salt and pepper if needed.
- take a small mug or heat safe bowl, and spoon out 2 tablespoons of the sauce from the pan. add the arrowroot powder to the mug and whisk until there are no lumps remaining.
- turn the heat off and remove the pan from the burner. push the meat to the outer edge of the pan so that there is circle of sauce in the middle of the pan. pour the arrowroot mixture into the middle of the pan, and stir gently to combine into the sauce.
- spoon over rice or cauliflower rice and garnish with sliced green onions.