Mongolian Beef (Soy-Free)

Ingredients

• 1 lb Flank steak
• 3 cloves Garlic
• 1 tbsp Ginger
• 1/2 cup Coconut aminos
• 2 tbsp Brown sugar
• 1 tbsp Rice vinegar
• 1/4 cup Beef broth
• 2 tbsp Arrowroot powder
• 1 tbsp Sesame oil
• 2 Green onions
• 2 tbsp Avocado oil
• 4 cups Cooked brown rice

Instructions

1. 1Slice the 1 lb flank steak thinly against the grain into bite-sized pieces.
2. 2In a medium bowl, whisk together the 1/2 cup coconut aminos, 2 tbsp brown sugar, 1 tbsp rice vinegar, and 1/4 cup beef broth until the brown sugar is dissolved.
3. 3Add the 2 tbsp arrowroot powder to the liquid mixture and whisk until completely smooth, ensuring there are no lumps.
4. 4Heat the 2 tbsp avocado oil in a large 12-inch skillet or wok over medium-high heat, about 400°F (200°C). Once the oil is shimmering, add the sliced flank steak in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side, until the beef is browned.
5. 5Add the 3 cloves of minced garlic and 1 tbsp of grated ginger to the skillet with the beef. Stir and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
6. 6Pour the prepared sauce mixture over the beef in the skillet. Cook, stirring constantly, for 2-4 minutes, until the sauce bubbles and thickens enough to coat the beef.
7. 7Remove the skillet from the heat and stir in the 1 tbsp sesame oil.
8. 8Divide the 4 cups of cooked brown rice among serving bowls. Top with the Mongolian beef and sauce. Garnish with the 2 sliced green onions.

Substitutions

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