Mongolian Beef Stir-Fry (paleo) (Edit recipe)

Our family has always loved stir-fry. It is an easy quick one pot meal that is sure to satisfy. We often make this on weeknights because it is quick and very nutritious. Flank steak is usually less costly than steak and when prepared correctly it is very tender. This is our son's favorite cut of beef.

15 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	536
Fat:	28 g
Carbohydrates:	32 g
Protein:	37 g
Cholesterol:	10 g
Sodium:	1673 mg
Fiber:	2 g
Sugars:	20 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 3

Ingredients

2 Tbsp Lard, Or other oil
1 lb Beef Flank Steak, Thinly sliced
2 tsp Olive Oil
2 whole Carrots, Sliced
.5 whole Red Onion, Chopped
1 head Broccoli, Cut into small florets
2 cloves Garlic, Minced
3 pieces Rainbow Chard, Chopped (or spinach)
2 pieces Green Onion (Scallion), Chopped
1 tsp Ginger Root, Peeled and Grated

Sauce

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

With a sharp knife cut the flank steak against the grain into long thin strips, about ¼” wide.
Heat skillet on medium high for a minute. Then add the lard or oil and the meat to sauté, don’t over crowd the pan.
Do this in batches so the meat browns and doesn’t steam. Brown both sides, remove and brown the next batch. When all meat is browned place it on a plate and set aside.
Add olive oil, carrots, onion, and broccoli. Let cook on medium heat for 4-5 minutes.
Add chard, green onions, and ginger. Let cook 2-3 minutes.
In a cup make a quick slurry by whisking the arrowroot flour, coconut aminos, broth, and fish sauce. Stir and pour into pan.
Add the meat back in to the pan, stir well and let everything cook for 3-4 minutes until sauce heats up and thickens.

Notes

You can add other vegetables as you like. Sometimes I add celery, zucchini, or bell pepper. You can double this recipe and freeze it in an air-tight container for up to a month. We typically eat this stir-fry as shown here, but this stir-fry is also delicious served over rice or cauliflower rice.