This Whole30 and Paleo compatible Mongolian beef is easy and so flavorful. The flank steak marinates while you chop the remaining vegetables. Serve this dish with cauliflower rice or burnt broccoli.
• 2 lbs flank steak
• 3/4 C coconut aminos
• 1 tsp fish sauce
• 2 tsp sesame oil
• 5 garlic cloves, minced
• 2 T minced fresh ginger
• 1/4 tsp crushed red pepper flakes
• 2 green onions, sliced
• 2 T ghee
• 1 large onion, thinly sliced
• 1/2 tsp sea salt
1. Combine coconut aminos, fish sauce, and sesame oil in a medium bowl. Whisk together.
2. Thinly slice flank steak against the grain, and toss in the coconut amino mixture to marinate. Set the bowl aside.
3. Place 1 tablespoon of ghee in a skillet on medium heat. Add sliced onions and salt. Cook the onions until they are slightly caramelized. Set aside.
4. In a medium-sized skillet, add the remaining 1 tablespoon of ghee. Once the ghee melts, add the minced garlic, ginger, and red pepper flakes. Sweat this mixture in the ghee until it becomes fragrant. Make sure to stir the mixture to prevent it from burning.
5. Once it is fragrant, about 2 minutes, add the flank steak and coconut amino mixture. Continue cooking until the meat is cooked and the sauce has reduced. The sauce should coat the back of a spoon. This should take about 5-10 minutes.
6. Remove flank steak mixture from the heat and toss in the caramelized onions.
7. Top with sliced green onions and serve your favorite vegetable sides like cauliflower rice or burnt broccoli.