Mongolian Beef (Low Carb & Gluten-free)


Ingredients

Serves 4


2 tablespoons + 2 teaspoons olive oil, divided

1-inch piece of fresh ginger, peeled and grated

2 garlic cloves, minced

½ cup / 100 ml organic wheat-free soy sauce (or coconut aminos)

½ cup / 125 ml water

½ cup raw coconut palm sugar (or raw organic honey)

1 teaspoon red pepper flakes (optional)

1 lb / 453 gr grass-fed organic beef (flank steak), sliced into ¼-inch bite-size stripes

¼ cup / 32 gr arrowroot powder*

2 large scallions, sliced on the diagonal into one-inch pieces


*arrowroot powder acts like cornstarch


Directions


Heat two teaspoons of olive oil in a saucepan over medium heat, add ginger and garlic and saute’ for 30 seconds; quickly add the soy sauce (or coconut aminos) and water before the garlic scorches.

Add sugar (or honey) and red pepper flakes (if using); raise the heat and simmer for about 3 to 4 minutes, until the sauce thickens.

Remove from the heat and set aside.

Combine beef stripes and arrowroot powder in a ZipLock bag (or in a shallow dish) and toss until all beef stripes are evenly coated.

Heat remaining 2 tablespoons of olive oil in a large frying pan (or wok), until it’s hot but not smoking. Add beef and saute’/stir-fry for 2 minutes until it begins to darken around the edges, stirring every now and then so that it cooks evenly.

Remove the meat from the pan and clean the pan (be careful though, the pan is hot!).

Return the pan back over the heat, add the meat and simmer for one minute. Add the sauce and cook for one minute stirring constantly. Add the green onions and cook for one further minute.

Transfer to a plate leaving the excess sauce in the pan and serve.