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Mongolian Beef over Cauliflower Rice

Mongolian Beef over Cauliflower Rice - A recipe right out of The Paleo Kitchen by Juli Bauer and George Bryant
Course Main Course
Cuisine Mongolian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 432kcal
Author Sonia! The Healthy Foodie

Ingredients

Cauli-Rice

Mongolian Beef

  • 2 tablespoons coconut oil
  • ½ medium yellow onion diced
  • ½ cup coconut aminos
  • ¼ cup raw honey
  • 2 cloves garlic minced
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon red pepper flakes
  • pinch of Himalayan salt and freshly ground black pepper
  • 1 tablespoon arrowroot powder
  • 1 pound flank steak, thinly sliced against the grain
  • 1 green onion sliced, for garnish

Instructions

  • First, make the cauliflower rice: Cut the cauliflower into small florets and place in the bowl of your food processor. Pulse a few quick times (about 10 to 15) until it resembles the texture of rice
  • Add the coconut oil to a large skillet set over medium heat and cook the onion, garlic, sesame seeds, salt and pepper until fragrant, about 5 minutes.
  • Add riced cauliflower, rice vinegar and sesame oil and continue cooking for an additional 5-8 minutes, until cauliflower is cooked but remains a tad crunchy.
  • Kill the heat and set aside.
  • While the rice cooks, make the Mongolian beef: Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes.
  • Meanwhile, add the coconut aminos, honey, garlic, ginger, red pepper flakes and a pinch of salt and pepper to a glass measuring cup and mix with a flat whisk until well combined.
  • Pour that mixture in the pan with the onions and let it come to a boil. Add the arrowroot powder to the pan while continuously whisking until the mixture is thickened, about 2 minutes.
  • Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 4-5 minutes, or until no red meat is apparent.
  • Once the meat has cooked through, place over cauliflower rice and top with chopped green onion.

Notes

*The Mongolian Beef Recipe can be found in The Paleo Kitchen

Nutrition

Calories: 432kcal | Carbohydrates: 37g | Protein: 28g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 1079mg | Potassium: 886mg | Fiber: 4g | Sugar: 21g | Vitamin A: 104IU | Vitamin C: 73mg | Calcium: 103mg | Iron: 3mg