Easy Mongolian beef recipe that tastes as good as take-out but is a healthier version! This clean eating recipe follows Whole 30, Paleo, AIP, and gluten-free diets.
In a large skillet or wok, heat 2 tbsp of avocado oil on medium heat (I used this Copper Chef wok). Add broccoli florets and a pinch of sea salt and pepper (omit black pepper if you are on the AIP diet). Cook for 6-7 minutes or until bright green and al dente (slightly firm). Remove the broccoli from pan and set aside.
Then, add salt and pepper to both sides of the flank steak (omit pepper for AIP diet). Slice flank steak into thin strips by slicing against the grain. To check this, the slice of steak should have the fibers running up and down the short way and not running horizontally the long way.
Add the arrowroot starch to a medium size bowl and add flank steak slices. Coat thoroughly.
Heat 2-3 tbsp avocado oil in your pan (same pan you used for broccoli) over high heat. Once oil is hot and shimmering, add half of the flank steak slices to the pan. Cook for 2-3 minutes on each side. Continue working until all steak is cooked. Remove from pan and set aside.
Add the garlic, ginger, coconut aminos and chicken broth to the pan. Cook for a minute or two and then add steak slices to pan. Cook another couple minutes until Mongolian beef sauce starts to thicken.
Add sliced green onions and broccoli to the pan and heat for a minute until warm.
Serve over rice, rice noodles or cauliflower rice.
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