Paleo Mongolian Beef with juicy sizzling hot beef steak is gluten-free, Whole30 and Keto friendly from I Heart Umami.
PALEO MONGOLIAN BEEF (WHOLE30, KETO, GLUTEN-FREE)
prep time: 15 MINS
cook time: 10 MINS
total time: 25 MINS
servings: 2
INGREDIENTS
Beef Marinade:
- 1 tsp arrowroot starch
- 1/2 tsp baking soda
- 3-4 tbsp avocado or olive oil
- 1 lb skrit steak, beef flap, or sirloin , , thinly sliced against the grain
- 2 tbsp coconut aminos
- 1 tbsp Red Boat fish sauce
- 2 tsp toasted sesame oil
Aromatics:
- 3 large cloves garlic, , finely minced
- 3-inch length thinly sliced ginger, , from index through ring finger quantity
- 2 whole red chili peppers (fresno or serrano), , remove seeds, slice to thin strips
- 3 bulbs scallions, , cut into 3-inch length. Separate white and green parts.
INSTRUCTIONS
- Thin slice beef against the grain. Add ingredients from coconut aminos to baking soda. Mix well and set aside in the fridge.
- In the meantime, prepare garlic, ginger, scallions, separate white and green parts, and remove the chili pepper seeds and slice them to thin strips
- 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 to the skillet and green scallion parts. Quickly toss to coat the flavor for another 30 seconds. Serve hot and immediately.
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