Its been years since I’ve enjoyed some good Mongolian beef and knowing there’s really no Paleo compliant Chinese restaurant out there, I was pretty excited when I saw this recipe from Paleo Parent’s latest book, Real Life Paleo. I knew I HAD to make it and boy, it didn’t disappoint! It was sweet, savory and rivals its gluten and soy laden counterpart. I added a hefty pinch of red pepper flakes for a little bit of kick and doubled up the green onions because we love that stuff at home. Yes we ate it with white rice and it was so worth it!
I’m happy to share this sneak peek recipe with all of you. Don’t forget to pre-order your copy of Real Life Paleo if you haven’t done so already. It will be released on November 4, 2014.
- 1⁄4 cup tapioca flour
- Pinch of salt and pepper
- 1 1⁄2 pounds sirloin, cut into 1⁄2-by-1-inch pieces
- Lard or fat of choice for frying
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1⁄2 cup coconut aminos or tamari
- 1⁄4 cup water
- 1⁄4 cup blackstrap molasses
- 1⁄4 cup unrefined granulated palm, date, or maple sugar
- 6 green onions, cut into 1-inch lengths, plus more for garnish
- In a wide-bottomed bowl, combine the tapioca flour with a pinch of salt and pepper. Dredge each piece of beef in the flour mixture, shaking off the excess. Set aside.
- In a large skillet over medium-high heat, melt enough lard to reach halfway up the meat pieces. Preheat for about 8 minutes until it reaches 350°F.
- Fry the beef in batches until browned on both sides, about 3 minutes per side. Transfer to a paper towel–lined plate.
- In a separate skillet, heat 3 tablespoons of lard over medium heat until melted and hot. Add the garlic and ginger and sauté for 90 seconds. Any longer than that and you will burn the garlic.
- Pour in the coconut aminos and water and simmer for 3 minutes.
- Stir in the molasses and palm sugar until dissolved. Continue to simmer for 5 minutes, until the sauce is thickened.
- Add the cooked beef and onions to the skillet and stir to coat. Continue to cook for 6 minutes, stirring frequently.
- While still warm, garnish with green onions, if desired, and serve with Plain Cauli-Rice.
1 batch Plain Cauli-Rice (page 246)
Note: If your family likes green onions, like we do, we suggest doubling or tripling the amount called for in the recipe so that you aren’t fighting over who gets the greens.