I HEART UMAMI
PALEO MONGOLIAN BEEF

large white bowl filled with paleo mongolian beef stirfry

 

We love Chinese takeout or a good asian stir fry.  Did you realize you could throw together a healthy and delicious mongolian beef dish in about 25 minutes?  We are grateful to ChihYu of I Heart Umami for sharing her tasty recipe with us below.  ChihYu hails from Taiwan and her speciality is transforming all her favorite asian meals into paleo, Whole30, and keto friendly dishes.  If you crave asian food, she’s your girl.  We recently interviewed her on our podcast (listen here) and truly enjoyed hearing her story.  She shares about the transition of life as a concert pianist to full-time food blogger and what motivates her positivity.  Listen in and enjoy.

 


 

large white bowl filled with paleo mongolian beef stirfry

 

As ChihYu explains in her video, the key to good Mongolian beef is the heat of the pan and duration of the cook.  It’s important to work with a very hot pan in order to get a crispy sear without overcooking the meat.  This stir fry is simple and super quick to throw together on the fly.  Make sure to have all the veggies and aromatics julienned and ready to cook.  This way, you’re not scrambling at the last minute and over cooking anything.  It will all be ready within minutes and best served pipping hot.  If you’re looking for a way of tastefully adding more veggies to your life, a stir fry like this one is perfect.  Add carrots, broccoli, or red peppers to mix it up.  ChihYu has kept the ingredients in this recipe completely paleo so no refined sugars or corn products.

In the market for more fast and healthy asian dishes?  Here are a few recipes that may interest you:

Stir Fry Spring Rolls by Lexi’s Clean Kitchen

Whole30 Asian Sesame Steak Kabobs by Whole Kitchen Sink

Whole30 Orange Chicken Meatballs by Little Bits Of

 

Paleo Mongolian Beef
Rate this recipe

Yield: 2

Paleo Mongolian Beef

Ingredients

    Beef Marinade:
  1. 1 lb steak (skirt, beef flap, or sirloin)
  2. 3-4 Tbsp olive oil or avocado oil
  3. 2 Tbsp coconut aminos
  4. 1 Tbsp fish sauce (Red Boat is best)
  5. 2 tsp toasted sesame oil
  6. 1 tsp arrowroot starch
  7. 1/2 tsp baking soda
    Aromatics:
  1. 3 scallions bulbs (cut into 3-inch length)
  2. 3 large garlic cloves (minced)
  3. ginger (3-inch length, julienned)
  4. 2 whole red chili peppers (fresno or serrano), remove seeds and julienne

Instructions

  • Thin slice beef against the grain
  • Add coconut aminos, fish sauce, sesame oil, arrowroot starch, and baking soda
  • Mix well and store in the fridge until ready to cook
  • Slice all the vegetables into thin strips
  • In a very hot stainless steel or cast iron skillet, add 2 Tbsp oil
  • Pan fry the beef in one layer without disturbing over medium-high heat until crisp brown (~2 mins) then quickly sear the flip side, (~30 sec)
  • Set the beef and the pan juices aside in a bowl
  • Start with a dry skillet, add 1 more Tbsp cooking oil, and saute veggies (except the scallions) with a pinch of salt until fragrant, (~1 min)
  • Add the beef back into the skillet and toss with the scallions
  • Serve hot and enjoy!
https://wegettoknow.com/paleo-mongolian-beef/

 

 


 

We Get to Know is a media company specializing in PODCAST creation, original & shared content, and short form interviews. We are interviewing your favorite creatives, innovators, business owners, influencers and bloggers from a variety of industries.  As always, we welcome your comments and guest recommendations.

Listen on Apple Podcast Now