My favorite dish at any chinese restaurant is Mongolian Beef. Not sure what region that dish is from. But I’ll still ask for it at every restaurant I go to. Cant get enough of it.
Good thing is I was able to get this mongolian beef recipe.
– 1 lb. flank seat (I used a london broil instead)
– 3 Tbsp. arrowroot powder (I substituted with tapioca starch)
– 1/2 tsp. sea salt
– 1/2 tsp. ground pepper
– 1 Tbsp. + 1/2 cup lard/bacon fat or tallow
– 1 Tbsp. garlic
– 1 tsp. dried ginger
– Dash red pepper flakes (optional)
– 1 Tbsp. toasted sesame oil
– 1/2 cup coconut aminos
– 1/2 cup chicken or beef broth
– 1/3 cup raw honey
– 3 green onions, chopped
1. Cut the flank steak against the grain into 1/4 inch slices.
2. Add the arrowroot powder (tapioca starch) to a medium sized bowl and mix together with the pepper and sea salt. Dip each piece of steak into the arrowroot powder (tapioca starch) and shake off any excess coating. Lay coated steak on a drying rack and allow to sit for 10-15 minutes. This allows the powder to adhere to the steak better.
3. While your steak is hanging out, you can make the sauce. Heat the 1 Tbsp. of lard/bacon fat or tallow in a medium sized saucepan over medium heat. Add the garlic,ginger and dash of red pepper flakes (optional) and cook for about 1 minute.
4. Add the sesame oil, coconut aminos and broth to the pan and stir the ingredients together. Add the raw honey and allow it to melt into the sauce, stirring frequently.
5. Turn the heat up to high and continue to stir until the sauce thickens slightly, about 3 minutes. Turn off the sauce and allow it to sit in the pan while you cook the steak.
6. Add your 1/2 cup of favorite fat to a large skillet. Cook over medium heat until hot. Gently drop the beef into the oil using your tongs. Cook for 2-3 minutes until lightly browned around the edges. Remove the beef with the tongs and place on a paper towel lined plate.
7. Pour out the oil from the pan and add the beef back in. Cook for about 1 minute and then add the sauce. Cook together for about 3 minutes, then add the green onions and cook for 1 additional minute.
8. Remove the beef from the pan and pour any excess sauce into a bowl for anyone who might like some extra at the table. Serve!
I love love love this recipe. Perfect amount of sweetness from the honey in the recipe. So glad I found this. Now I can have mongolian beef alllllll the time.
Side note: How often do you guys go to crossfit? Since I just started, I’m on the 3 day workout/1 day rest routine.