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!!
Trying to establish some self control and this is a start. Instead of baking the sweet potatoes in a pan, I figure if I bake it in cupcakes, I’d be less likely to eat them all. So far so good, I’ve only had one (but I’ll probably cave soon and eat the rest).
I got the recipe from PaleOMG, as with most of my recipes. (Is there any recipes of hers that aren’t delicious and so tempting to try?!)
Follow the instructions through. However, since it’s in a cupcake tin, bake at 350 for 15 minutes instead of 30 in the baking dish.
I made a little oopsie – left out one tablespoon of coconut flour so it was moister than it should have been. And forgot the chocolate chips in the batter so I sprinkled them in on top. Still delicious. Plus the walnuts, with the extra crunch. Yum. Help. I’m about to cave and eat another as I’m remembering the brownie and writing this post.
Wow wow wow. This recipe. What a winner. I’m obsessed with these homemade fig newtons, I could eat the whole thing in one sitting. But then again, what isn’t there that I can’t uncontrollably eat?
Not the most flattering picture. But let’s be honest, it’s not like any of my photos have been noteworthy anyway.
So the recipe. Most importantly, found here. It says it makes roughly 40 fig newtons, but I made half the batter and only made 8. Am I doing something wrong here?!
Anyways, now that my schedule has picked up again with classes, this will definitely be made every weekend for a quick midday snack. So perfect.
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!
I cheated today. But it was for something special – the cronut! Not one of those imposters that everyone’s been trying to recreate. It was the original. Woke up at 5:15 this morning to head to the bakery. Got there around 6 and waited until 8 for the bakery to open. Thought it would be quick from there. Nope. Waited for another hour or so since the line moved so slowly. Then after a LONG wait, I finally got my coveted cronut. I ran home and indulged (yes, cronut at 9 am for breakfast) This months was coconut so I just had to get it before the end of the month. Boy was it sweet. I haven’t had sugar like this in a while so the coconut icing seemed super sweet to me. It was an interesting contrast from the coconut cream filling in the middle because it wasn’t sweet at all, a bit lacking in sweetness, reminding me of something along the lines of condensed milk. The croissant part of the cronut itself wasn’t as soft and flaky like a regular croissant as I expected. I assume the deep frying (I think that’s how its made?) is what caused the dough to be a bit more tough. So with that adventure accomplished and now able to cross it off my list, I have to say I’m not sure if it was worth the wait. I had huge expectations given all the hype in the media.
Moving onto the waffles. I recently picked up a waffle maker from Bed Bath and Beyond – $30 by Cuisinart to tackle some of the waffle recipes. I followed the recipe from PaleOMG here (as I get most of my recipes)
I topped it off a mixed berry compote. Really easy – just heat up some blueberries and strawberries in a saucepan for about 5-8 minutes.
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.