Paleo Mongolian Beef with Spaghetti Squash

Ingredients

• 1.5 lb Beef flank steak
• 1 medium Spaghetti squash
• 0.5 cup Coconut aminos
• 2 tbsp Coconut sugar
• 2 tbsp Rice vinegar
• 0.25 cup Beef broth
• 1 tbsp Ginger
• 3 cloves Garlic
• 1 tbsp Sesame oil
• 2 tbsp Arrowroot starch
• 2 stalks Green onions

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 1 medium spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet, drizzle with a little coconut oil (not listed, but assumed for roasting), and roast for 40-50 minutes, or until the flesh is tender when pierced with a fork. Once cooled slightly, use a fork to shred the flesh into strands, resembling spaghetti.
2. 2Slice the 1.5 lb beef flank steak thinly against the grain into bite-sized pieces. In a medium bowl, combine the beef slices with 1 tablespoon of coconut aminos and 2 tablespoons of arrowroot starch. Toss to coat the beef evenly and let it marinate for 15 minutes.
3. 3While the beef marinates, prepare the sauce. In a small bowl, whisk together the remaining 0.5 cup coconut aminos, 2 tablespoons coconut sugar, 2 tablespoons rice vinegar, and 0.25 cup beef broth. Set this sauce mixture aside.
4. 4Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Stir-fry the beef for 3-5 minutes, or until it is browned on all sides.
5. 5Add the 1 tablespoon ginger and 3 cloves garlic (minced) to the skillet with the beef. Stir-fry for 1 minute more, until the ginger and garlic are fragrant.
6. 6Pour the prepared sauce mixture over the beef in the skillet. Bring the sauce to a simmer and cook, stirring constantly, for 2-3 minutes, or until the sauce has thickened to coat the beef nicely.
7. 7Serve the Mongolian beef mixture over the shredded spaghetti squash. Garnish with the 2 stalks of sliced green onions before serving.

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