Mongolian beef – a very mysterious recipe that came to us from China. You’ve probably seen it in Asian restaurants especially Chinese takeaways.
The name of this recipe might make you think it’s from Mongolia – a country in East Asia, but no, it’s not a Mongolian recipe. It’s a delicious and popular dish in the Chinese and Taiwanese cuisines.
1 lb flank steak sliced into bite-size stripes
2 tbsp olive oil divided
1 tbsp fresh ginger peeled and grated
2 garlic cloves minced
2 tbsp coconut aminos
1/2 cup water
1/3 cup So Nourished Erythritol
1 teaspoon red pepper flakes
1-2 tsp xanthan gum to thicken the sauce
salt and pepper to taste
1 scallion sliced (for topping)
In a saucepan heat half of olive oil, add minced garlic and grated ginger and fry for 30 seconds. Add water, coconut aminos, erythritol, red pepper flakes and simmer on high for 3-4 minutes. Turn off the heat and set aside.
Add a xanthan gum and beef strips to a zip bag and toss well.
In a frying pan, heat the other half of olive oil until hot. Add beef strips and fry stirring until begin to get brown. Set aside.
Heat a clean pan over medium heat (or use the same pan with beef if you want to), add the beef and prepared sauce, a pinch of salt and pepper and cook for another minute stirring constantly.
Divide between plates and garnish with sliced scallions. The beef can be served in a bowl of some steamed broccoli florets or cauliflower rice or any other side dish of your choice.