Mongolian Beef


Yield 4


Total Time



Author: [get-the-author]
Scale This Recipe

Ingredients

Sautéed Vegetables

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 carrots, cut into match sticks
  • 2 cups, napa cabbage thickly sliced
  • 1 teaspoon rice wine vinegar 
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Garnishes

  • 1 bunch green onion, for garnish
  • 1 teaspoon white sesame seed, for garnish

Directions

  1. Toss flank steak with arrowroot powder.
  2.  Set Instant Pot to saute and when hot, add 2 tablespoons of oil.
  3.  Brown flank steak, in 2-3 batches.
  4. In separate bowl combine coconut aminosbeef broth,  2 teaspoons garlic, 2 teaspoons ginger,  1 teaspoon sesame oil, fish sauce, dates and pour over beef.
  5.  Set Instant Pot on manual high pressure for 12 minutes.
  6. While beef cooks heat a large skillet over high heat.
  7. Once hot, add oil  and then add 1 teaspoon garlic, 1 teaspoon ginger, peppers, carrots and cabbage. Sauté until vegetables are soft and fragrant 5-7 minutes.
  8. Once soft, add 1 teaspoon sesame oil, rice wine vinegar and salt and pepper and remove to serving platter.
  9. When beef is finished,  turn the knob to quick release.
  10. Top with optional garnish and serve with vegetables.

Recipe Notes

  • *Can sub out 2 tablespoons of honey or coconut sugar if you don't want to use dates. Dates make it Whole30-Compliant.
  • Want your sauce even thicker? At the end, add a slurry: 1 tablespoon arrowroot flour and 1 tablespoon water. Whisk together then add to the pot after step 9. Mix and let thicken.
  • When browning your meat, if it's very thin, it may stick a little, that's okay!

Nutrition

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