You can serve this like I did here with sauteed cabbage or with Konjack noodles, either one would be amazing. Just remember to rinse the noodles really well and dry fry them before serving. Enjoy!!
Mongolian Beef
Printable Recipe
Ingredients:
1/2
teaspoon minced fresh ginger or 1/4 tsp powder/ground
1
tablespoon minced garlic
1/2 cup
braggs liquid aminos
1/2 cup
water
3 to 4 Tbs brown sugar replacement
1
(1-pound) flank steak
1/4 tsp
Glucomannan Powder
or xanthan gum
3
scallions (green parts only), sliced into 1-inch pieces
Directions:
Heat 2
teaspoons coconut oil in a small sauce pot over medium-low heat.
Add the
ginger and garlic and sauté until golden, about 2 minutes.
Add the
aminos and water, stirring to combine.
Stir in
the brown sugar and increase the heat to medium. Bring the sauce to a boil for
3 minutes. Remove the sauce from the heat and set aside.
Slice the
flank steak against the grain into 1/4-inch pieces.
Place a
large sauté pan or wok over medium-high heat and add 2-3 TBS coconut oil.
Once the
oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes
until it is seared on all sides but barely cooked in the center. Remove the
steak from the pan with a slotted spoon and transfer it onto a paper
towel-lined plate.
Pour any
excess oil out of the wok.
Place the
sauté pan back over medium heat.
Add the
prepared sauce to the hot pan (it should come to a boil almost immediately),
then add the reserved steak sprinkle with Glucomannan Powder
and cook at a
boil, stirring constantly, 2 minutes.
Add the
sliced scallions, stirring to combine.
Transfer
steak and scallions with a slotted spoon to a plate and serve.
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This post contains affiliate links, while it is no extra cost to you, if you happen to make a purchase than we make a small profit. This helps keep the content of the blog free
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