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Paleo Mongolian Beef Recipe

Paleo Mongolian Beef Recipe Served on a White Bowl and on the side on a meal prep container with golden utensils on a black background

Mongolian beef is a guilty-pleasure of mine. With it’s unique savory and sweet flavor profile, combined with green scallions and Fresno peppers, this high protein and highly delicious dish can be combined with any of your favorite meal prep side stables. This recipe utilizes Trifecta’s A La Carte steak but you can also cook your steak from scratch. It only takes about 30 minutes to make.

Mongolian beef is a Western interpretation of what was originally a Taiwanese dish, crafted as a BBQ dish with a name that directly translates to beef with a scallion and ginger stir-fry. 

To make this recipe paleo, we use coconut-aminos instead of soy sauce or tamari. This also makes the dish gluten-free. Arrowroot flour is used to coat the protein and thicken the sauce. We’ve used this combination in other recipes as it works amazingly well for Asian-inspired dishes. Feel free to use this as the backbone for any other recipe you may come up with. 

As far as the vegetables go, we are keeping these simple. Though you can add any Asian-influenced veggie that may pair well with this dish, I recommend sticking with scallions and Fresno or red bell peppers. This will be the backbone recipe for your Mongolian beef of your choice (meaning, paleo or non-paleo, or even keto).

The basics of this dish is to build flavor in various steps - the sauce is built on a base of aromatics, followed by a slew of sauces that add further flavor.

If you are new to paleo, this is the easiest way to stick to a paleo diet. Download this free, RD-written meal prep guide complete with meal planning tools, approved food lists, and tips for eating paleo.

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The macros for this paleo recipe are:
280 kcal; 15g Fat; 11g Carbs; 25g Protein

 

How to Make a Simple Mongolian Beef Recipe

This recipe takes about 10 minutes to prepare, and about 10 minutes to cook. It makes 4 servings.

Ingredients

  • 16 oz flank steak or Trifecta’s A La Carte steak
  • ¾ cup coconut aminos
  • 2 Tbsp. red boat fish sauce
  • 2 tsp. sesame oil
  • 2 tsp. Maple syrup
  • 1 tsp. arrowroot flour
  • ¼ tsp. baking soda
  • 2 Tbsp. avocado oil, divided
  • 4 each scallions, sliced into small rounds
  • 2 Tbsp. ginger, grated
  • 4 cloves garlic, sliced
  • 4 Fresno peppers, or if unavailable, 1 red bell pepper, diced small
  • Kosher salt
  • Sesame seeds, for garnish

Kitchen Needs:

  • Mixing bowls
  • Round deep skillet
  • Cutting board and knife
  • Measuring cups and tablespoons

Step 1: Slice the Steak 

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Whether using raw steak or Trifecta’s A La Carte steak, using a sharp knife, thinly slice the steak lengthwise as evenly as possible. If needed, half the steak across and then slice lengthwise. Transfer to a bowl and keep to the side.

Step 2: Make the Sauce

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In a separate bowl, combine the coconut aminos, red boat fish sauce, arrowroot flour, baking soda, sesame oil, and maple syrup. Mix to incorporate and pour over sliced steak. Refrigerate for 10 minutes.

Step 3: Prep the Aromatics

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Prepare all your aromatics by cutting the white bulbs of the scallions and keeping the green stalks separated, grating the ginger, slicing the garlic, and combining them all in a small bowl. Cut the Fresno peppers or red bell peppers into small cubes. Remove the seeds completely and discard.

If using raw beef, heat 1 tablespoon of avocado oil over medium-high heat and sear both sides for 3-5 minutes. Remove from pan and reserve the now cooked beef on the side. Reserve the marinade. (If using Trifecta A La Carte steak ignore this step).

Step 4: Cook the Steak and Aromatics

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Heat remaining 1 tablespoon of avocado oil in the same pan over medium heat (if using raw steak). Once oil is warm and shimmering, add your reserved aromatics and cook, stirring constantly to avoid over charring. Add the Fresno peppers and season with a pinch of salt.

Step 5: Add Sauce & Finish

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Add the beef (if you are using Trifecta’s A La carte, simply add the steak now) along with half of the marinade. This will deglaze the pan. Stir and scrape any browned bits. Cook for a minimum of 5 minutes or until the sauce has thickened and evenly coated the steak, adding a beautiful glaze.

Portion the Mongolian beef in 4 ounce servings for exact macros. Garnish with sesame seeds and sliced green scallions.

Serve This With

To make a complete meal, serve this with a side of cauliflower rice, or creamy mashed sweet potatoes. You can also make a side of creamy greens and serve this on top. Let your imagination and preferences take precedence to make an enjoyable meal out of it.

For more inspiration on different paleo foods, check out this list. 


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Paleo Mongolian Beef Recipe

COOK TIME:

10 min

PREP TIME:

10 min

YIELD:

4 - 4 oz servings

DESCRIPTION

Mongolian been has a unique sweet and savory flavor base that is scallion and ginger forward, with a slight spice. Find a fun paleo recipe to use any day.

INGREDIENTS

  • 16 oz flank steak or Trifecta’s A La Carte steak
  • ⅛ cup coconut aminos
  • 1 Tbsp. red boat fish sauce
  • 1 tsp. Sesame oil
  • 2 tsp. maple syrup
  • 1 tsp. arrowroot flour
  • ¼ tsp. baking soda
  • 2 Tbsp. avocado oil
  • 4 each scallions, sliced into small rounds
  • ~2 Tbsp. ginger, grated
  • 4 Garlic, sliced
  • 4 Fresno peppers, or if unavailable, 2 red bell peppers
  • Sesame seeds, for garnish

INSTRUCTIONS

  1. Whether using raw steak or Trifecta’s A La Carte steak, using a sharp knife, thinly slice the steak lengthwise as evenly as possible. If needed, half the steak across and then slice lengthwise. Transfer to a bowl and keep to the side.

  2. In a separate bowl, combine the coconut aminos, red boat fish sauce, arrowroot flour, baking soda, sesame oil, and maple syrup. Mix to incorporate and pour over sliced steak. Refrigerate for 10 minutes.

  3. Prepare all your aromatics by cutting the white bulbs of the scallions and keeping the green stalks separated, grating the ginger, slicing the garlic, and combining them all in a small bowl. Cut the Fresno peppers or red bell peppers into small cubes. Remove the seeds completely and discard. If using raw beef, heat 1 tablespoon of avocado oil over medium-high heat and sear both sides for 3-5 minutes. Remove from pan and reserve the now cooked beef on the side. Reserve the marinade. (If using Trifecta A La Carte steak ignore this step)

  4. Heat remaining 1 tablespoon of avocado oil in the same pan over medium heat (if using raw steak). Once oil is warm and shimmering, add your reserved aromatics and cook, stirring constantly to avoid over charring. Add the Fresno peppers and season with a pinch of salt.

  5. Add the beef (if you are using Trifecta’s A La carte, simply add the steak now), along with half of the marinade. This will deglaze the pan. Stir and scrape any browned bits. Cook for a minimum of 5 minutes or until the sauce has thickened and evenly coated the steak, adding a beautiful glaze. Portion the Mongolian beef in 4 ounce servings for exact macros. Garnish with sesame seeds and sliced green scallions.

NOTES

  • Garnish with sesame seeds and sliced green scallions.
  • If you are using raw steak, lightly season wit kosher salt before cooking but avoid excessively salting the protein. The sauce contains a high level of sodium due to the coconut aminos and fish sauce.

NUTRITION FACTS

Servings: 4 | Calories Per Serving: 280 calories

  • Total Fat 15g
    19%
  • Cholesterol 70mg
    23%
  • Sodium 850mg
    37%
  • Total Carbohydrates 11g
    4%
  • Sugars 7g
  • Protein 25g
  • Vitamin A 89.99mcg
  • Vitamin C 99.81mg