mongolian beef

13 Jan, 2026

From Arika at foodcourage.com

Ingredients

Beef

• 1 1/2 pounds flank steak or sirloin steak, cut into 1/4 inch slices
• 2 tbsp cassava flour or tapioca starch
• 3 tbsp avocado oil, divided
• 2 cups carrots, julienned
• 1 bunch scallions, cut into 2 inch pieces
• 1/4 tsp sea salt

Sauce

• 1/3 cup coconut aminos
• 1/2 tbsp fish sauce
• 1 tbsp maple syrup
• 2 tbsp water
• 1 tsp minced garlic
• 1 tsp grated ginger

Garnish

• 2 tbsp green onions, sliced

Instructions

1. Spread out the beef on a baking sheet and sprinkle the cassava flour over it. Toss to coat the beef evenly. Set aside.

2. Heat 1 tbsp oil in a skillet over medium-high heat. Add the carrots and cook for about 6-8 minutes stirring occasionally.

3. Add the green onions with the carrots and cook for another 5 minutes. Sprinkle with 1/4 tsp salt. Remove the carrots and onions from the pan. Set aside.

4. Clean out the pan with a wet cloth if needed. Return the pan to the stove and heat 1 tbsp of oil.

5. Add half of the beef. Cook for about 2-3 minutes on one side (or until it starts to brown), then flip the pieces to the other side and cook for 2-3 minutes. Once browned, remove the beef from the pan and set it aside. Repeat the process with the second half of the beef.

6. In a small bowl, mix the sauce ingredients, then add them to the pan and heat the sauce over medium heat for 1-2 minutes or until it starts to bubble slightly.

7. Add the meat and vegetables back to the pan with the sauce and cook for 3-5 more minutes. This will warm the meat and veggies and allow the sauce to thicken.

8. Serve over cauliflower rice or Korean glass noodles. Garnish with green onions.