Mongolian-Style Beef And Vegetables Recipe
While its origin may not be from Mongolia, tender beef and vegetables coated in a coconut aminos sauce topped with chili flakes make for a delicious bite.
Servings 4 people
Calories 413kcal
Cost 10
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
Nutrition
Calories: 413kcal | Carbohydrates: 20g | Protein: 52g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 136mg | Sodium: 882mg | Potassium: 1181mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1802IU | Vitamin C: 41mg | Calcium: 91mg | Iron: 11mg