mongolian beef

Ingredients

2 lb. Strip Steak thinly sliced against the grain

3 Tbsp Arrowroot Powder

4 Tbsp Avocado Oil

1 Large Head Broccoli separated into florets

4 Cloves Garlic minced

1-inch Fresh Ginger peeled and grated

1 cup Coconut Aminos

4 Tbsp Raw Honey

2 Green Onions thinly sliced

Toasted Sesame Seeds for serving

2 cups Jasmine Rice cooked

Directions

In a bowl, toss the sliced steak with the arrowroot powder making sure to coat fully.

Add 2 Tbsp avocado oil to a large fry pan over high heat. Add the steak in batches and sear until browned on the outside. Only about 2-4 minutes. Transfer to a plate and set aside.

Place the same skillet over high heat again. Add another tablespoon of avocado oil. Add the broccoli florets to the pan and cook until tender. About 5 minutes. Transfer to plate and set aside. (I originally used broccolini for this dish, but was not a huge fan of the stalks. Since then, regular ol’ broccoli is my go-to.)

To the same skillet add the remaining tablespoon oil and sauté the garlic and ginger for 2 minutes over medium heat. Add the coconut aminos, honey and ½ cup water. Simmer until the sauce begins to thicken a bit.

Return the steak and broccoli to the pan and cook through for 2 minutes.

Serve steak mixture over the cooked rice. Sprinkle with the sesame seeds and green onions. Warmed naan makes the perfect sidekick to this dish!