Did you know that Mongolian beef did not originate in Mongolia? It is actually associated with Chinese cuisine; more specifically, it was developed in Taiwan, where Mongolian barbecue restaurants first appeared in 1951.
By all measures, this is really quite a young dish, nothing that paleolithic man would have ever encountered, yet we modern Paleo cooks will find it just as satisfying as anything our ancestors hunted and gathered. Imagine if they could join us for a Paleo dessert of blueberry chocolate and chia parfait?!
We are now in the mode of modern "hunting and gathering," meaning that farmers' markets and stores are grounds for collecting exactly what we need to create dishes of epic proportions. The meals we need to survive must also nourish and give us the energy we need to make it through a busy day.
So as you hunt for that flank steak, keep in mind that the best-tasting is always grass-fed. And if you cannot afford that, choose the next best meat option. It is far better to eat grain-fed animals than to eat none at all; just ask any caveman, and you are likely to receive the same advice.
This meal is about so much more than meat, though, and the details are in the julienned carrots, the sliced mushrooms, and the bell pepper. You'll love it with a side of cauliflower rice sprinkled with toasted sesame seeds for the full effect of dining out at a Mongolian grill.
Mongolian-Style Beef And Vegetables Recipe
Serves: 4 Prep: 20 min Cook: 15 min
Ingredients
- 2 lbs. flank steak, sliced
- 8 oz. mushrooms, sliced
- 1 bell pepper, sliced
- 2 carrots, julienned
- 3 green onions, chopped
- 4 garlic cloves, minced
- ¼ cup tapioca starch
- ½ cup coconut aminos
- ½ cup beef stock
- ¼ tbsp. coconut oil
- ¼ tsp. red pepper flakes
- Sea salt and freshly ground black pepper
Preparation
- Mix the flanks steak slices with the tapioca starch, and combine until well coated.
- Melt the coconut oil in a skillet over medium-high heat.
- Add the beef in batches, cook until browned on all sides, then set aside.
- Add the garlic, bell pepper, carrots, and mushrooms to the skillet, and sautée for 2 to 3 minutes.
- Pour in the beef stock while scraping the bottom of the pan.
- Add the coconut aminos and season to taste; cook for 2 to 3 minutes.
- Bring the beef back to the pan, add the green onions, and cook for another 2 to 3 minutes.
- Sprinkle with red pepper flakes and serve.
📖 Recipe
Mongolian-Style Beef And Vegetables Recipe
Ingredients
- 2 lbs. flank steak sliced
- 8 oz. mushrooms sliced
- 1 bell pepper sliced
- 2 carrots julienned
- 3 green onions chopped
- 4 garlic cloves minced
- ¼ cup tapioca starch
- ½ cup coconut aminos
- ½ cup beef stock
- ¼ tbsp. coconut oil
- ¼ tsp. red pepper flakes
- Sea salt and freshly ground black pepper
Instructions
- Mix the flanks steak slices with the tapioca starch, and combine until well coated.2 lbs. flank steak, ¼ cup tapioca starch
- Melt the coconut oil in a skillet over medium-high heat.¼ tbsp. coconut oil
- Add the beef in batches, cook until browned on all sides, then set aside.
- Add the garlic, bell pepper, carrots, and mushrooms to the skillet, and sautée for 2 to 3 minutes.1 bell pepper, 2 carrots, 4 garlic cloves, 8 oz. mushrooms
- Pour in the beef stock while scraping the bottom of the pan.½ cup beef stock
- Add the coconut aminos and season to taste; cook for 2 to 3 minutes.½ cup coconut aminos, Sea salt and freshly ground black pepper
- Bring the beef back to the pan, add the green onions, and cook for another 2 to 3 minutes.3 green onions
- Sprinkle with red pepper flakes and serve.¼ tsp. red pepper flakes
Stacy says
Great recipe. I use beef roast instead and add broccoli. It's a meal prep staple for us!
Paleo Leaper says
Great idea Stacy!