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Mongolian-Style Beef And Vegetables Recipe

Updated: Mar 26, 2019

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%


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


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.

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