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.
Wow I’ve really dropped off the radar! My apologies. Work has been so overwhelming. And I officially started crossfit classes! I’m a few days in and I love it!! My body is so sore everyday after the workout but I love that feeling. So excited to see the results to come.
I finally got around to making a new recipe. I REALLY wanted a hamburger, and not just the patty. So I previously made the Paleo Dinner Rolls. I had them frozen so I defrosted a few in the oven and cut them in half for a bun for my sliders. As for the patty, I tried this Pesto Meatball recipe since my basil plant is overgrowing and I haven’t used it lately. The meatballs are delicious, since the pesto makes it softer and much tastier. Put it together with a dinner roll and you have tiny sliders.
Love love love. I just started crossfit today and I’m already in love! I can’t wait to start into this routine. I can see this will be quite a challenge but it’ll be one that’s so worth it.
I’ve been looking for a bread recipe and found this one. The recipe is so simple with a few ingredients and makes these dinner rolls that taste just like those gluten filled ones!
- 1 cup tapioca flour (starch)
- 1/4 – 1/3 cup coconut flour
- 1 teaspoon sea salt
- 1/2 cup warm water
- 1/2 cup olive oil
- 1 large egg, whisked
Mix it all in a bowl and form it into dough balls and bake at 350 F for 30 minutes. I found that 1/4 coconut flour wasn’t enough so I added 3 more tablespoons. Also, I tested out putting some baking powder in one of them. I did like it better because the roll wasn’t as dense as those without. With or without, they were still pretty good and can fix my bread craving any day. Next I’m going to try this recipe as a pizza crust.
See? It looks pretty normal. The outside is crunchy and middle is so soft. So delicious!!
It’s almost Labor Day. No more white pants!! (Do people actually follow this rule?) Anyone doing anything special on this day off? I plan on enjoying this last day before classes start Tuesday. Last day of summer!
For dinner tonight, I had a side of sweet potato fries. Typically I season them with salt and pepper followed by a quick toss with coconut oil to roast. Today I tried something new and seasoned them with some salt and pepper, ground cumin, ground paprika, and garlic powder. Baked them into fries and served it with this ketchup recipe.
Tastes just like Heinz ketchup, but without all of that sugar! Perfect. Also weird thought that came to mind..ketchup in Europe tasted really different in a strange way. Wasn’t much of a fan when I needed some ketchup with my fish and chips!
Been craving Indian for so long now, but I’ve always been so intimidated by the recipes since the ingredient list is a huuuuge laundry list of items. But today I had some extra time and decided to experiment. I followed this Dairy Free Paleo Chicken Tikka Masala Recipe straight through and I must say it didn’t come out half bad! Not as good as my favorite Indian restaurant does it, but a comparable recipe considering my own two hands made this from scratch. Pretty proud of my self right now for not using any premade sauces. Yep.
Grilling the marinated chicken
Finished product put together.
Yeah looks a bit weird..I was starving and just quickly put it in a small serving bowl. There was no time for a photo shoot especially cooking/preparing this for over a half hour after a long day walking miles around New York City. Made it again so I can fix the picture. Still wasn’t sure which way was the best to picture this. I lack artistic vision.
Now all I need to do to complete this is find a paleo naan recipe. If anyone has one that you recommend, please let me know!
Yeah, I know. I’ve disappeared for a while. And even longer than last time. I apologize. It’s taken me a lot longer to settle into this new apartment that I thought it would. And with all this mess, I haven’t been cooking much lately. But I do try my best as I hate eating out two days in a row. Few nights ago I made tilapia croquettes, which was fun. I typically eat tilapia as a filet so it was good to swap it up a bit and make it something else. I came across the recipe here and pretty much followed it straight through.
The pictures a little blurry…my bad. I guess I was really hungry that day and just wanted to get the picture taken so I can dig in.
I really was a fan of the aioli that went on top of the croquettes. Really gave it an extra degree of flavor. Adding this recipe to my rotation of foods. Yum.
I’ve been MIA recently..haven’t posted in 5 days. So busy with moving. Trying to pack, buy new furniture, all that nonsense. It’s keeping me pretty occupied. But I made this recipe a few days ago, that I found here.
Followed this recipe pretty much straight through. Only change I made in the recipe was that I used chicken breasts instead of thighs. It was a hit in the family – there wasn’t even enough to go around for seconds! Ended up making it again for dinner 2 days later since it was so well received.
Ground chicken was on sale this week at the grocery store – something I don’t see often, so I figured I’d give it a try. I made this recipe a while back but it didn’t have enough of a kick that I was looking for. Added/substituted other ingredients from my previous run at this and this time it came out much better, much more tastier.
- 2 pounds ground chicken
- 2 eggs
- 2 tablespoons tomato paste
- 1/3 cup onion, chopped
- One jalapeño pepper, chopped
- 1/4 cup fresh parsley, chopped
- Few fresh basil leaves, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper
Mix all the ingredients together in a large bowl. I like to use my hands to really get it mixed well. Then form medium or large sized meatballs and place on a cookie sheet or in a pyrex dish. Bake for roughly 25-30 minutes at 375 F. Then enjoy. I topped it off with a tomato sauce I quickly whipped up with a medium sized tomato diced, teaspoon tomato paste, and some dried thyme. This was only for a single serving though, since no one else is the household seems to be huge fans of tomato sauce.
Original recipe is courtesy of PaleOMG – found here
Meatloaf always didn’t appeal to me. But wow, this recipe has put a whole new perspective on meatloaf for me. I’ve become obsessed and would totally eat this everyday. (or maybe not..I was just exaggerating a bit there). The softness (and moistness – I know, everyone hates this word) which is different than a regular meatball just crumbles in your mouth. Yum. Anyways, I put a different spin on this recipe, just a bit.
The original recipe can be found on the link I posted above, but here are the changes I’ve made.
For the meatloaf
- 1lb grass fed ground beef
- 1 yellow onion, diced
- 1/2 cup sundried tomatoes, chopped
- ¼ cup tomato sauce (made myself – recipe below)
- 1 egg, whisked
- ¾ cup almond flour
- 1 teaspoon fresh basil
- 1 teaspoon dried thyme
- 1 teaspoon fresh parsley
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
As for the tomato sauce, I cut up one medium/large sized tomato and put it in a hot skillet. Put a bit of water and a tablespoon or so of tomato paste. Threw in some fresh basil, thyme, salt and pepper and let it simmer to a sauce-like consistency. After the sauce was ready, in a large bowl, combine all ingredients in a large bowl. Then put into a loaf pan or pyrex dish and bake. Mine took an hour at 375 F in a loaf pan but I doubled the recipe for 2 pounds of ground beef. So just change the baking time accordingly. This was one of the easiest dinner – takes 5-10 minutes prep time total and then your dinner will be ready shortly. Great for leftovers for lunch to take to work the next day – big plus for me.
Felt the burger/patty binge lately, so why not move from the meats to some seafood?
These salmon cake patties were delicious, especially with the homemade honey mustard dressing I drizzled on top.
Ingredients (makes 4 large patties):
- 2 Salmon Filets
- 1/2 cup Coconut Flour (add more if the patty is still not sticking together)
- 2 Eggs
- 1/3 red onion, chopped
- 1/2 teaspoon garlic powder
- Salt & Pepper
- Coconut Oil
First bake the salmon steaks with just some coconut oil, salt, and pepper at 350 F for 20-25 minutes, or until it flakes easily. Let it cool, then pull apart the salmon from its bones and skin. (You can probably use filets as well to avoid all the bones, but I only had steaks in the house) In a large bowl, mix the remaining ingredients together. Form into patties (I made four large ones) and heat it on the skillet for 3-5 minutes on each side. Drizzle with honey mustard, if preferred.
Honey Mustard Ingredients:
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Honey
- 1 Teaspoon Apple Cider Vinegar
The recipe above only made enough dressing for one patty, so you can adjust it accordingly. Also, you can change the dijon mustard/honey ratio to your liking (I didn’t want mine too sweet). The above numbers are just close estimates since I would add tiny teaspoons more at times to balance out the flavor. (I apologize for the lack of specific numbers, but you can play with it however you prefer your honey mustard)