This meal is about so much more than meat though, and the details are in the julienned carrots, in the sliced mushrooms and bell pepper. You’ll love it with a side of cauliflower rice and sprinkled with toasted sesame seeds for the full effect of dining out at a Mongolian grill.
Serves: 4
Prep: 20 min
Cook: 15 min
Protein: 65g / 49%
Carbs: 22g / 17%
Fat: 20g / 34%
Ingredients
2 lbs. flank steak, sliced
8 oz. mushrooms, sliced
1 bell pepper, sliced
2 carrots, julienned
3 green onions, chopped
4 garlic cloves, minced
1/4 cup tapioca starch
1/2 cup coconut aminos
1/2 cup beef stock
1/4 tbsp. coconut oil
1/4 tsp. red pepper flakes
Sea salt and freshly ground black pepper
Preparation
Mix the flanks steak slices with the tapioca starch, and combine until well coated.Melt the coconut oil in a skillet over medium-high heat.Add the beef in batches, cook until browned on all sides, then set aside.Add the garlic, bell pepper, carrots and mushrooms to the skillet, sautée for 2 to 3 minutes.Pour in the beef stock while scraping the bottom of the pan.Add the coconut aminos and season to taste; cook for 2 to 3 minutes.Bring the beef back to the pan, add the green onions, and cook for another 2 to 3 minutes.Sprinkle with red pepper flakes and serve.