Mongolian Beef Stir Fry (Whole30, Paleo, AIP)

Ingredients

• Avocado oil

  4 tbsp or 56g

• Broccoli

  Flower clusters, raw

  2 cup flowerets or 142g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  24 oz or 680g

• Garlic

  Raw

  3 clove or 9g

• Ginger

  Spices, ground

  1 tsp or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

• Riced Cauliflower, frozen

  Green Giant

  100g

• Soy sauce

  Regular sodium, Shoyu

  ⅓ cup or 85g

• Cornstarch

  2 tbsp or 15g

Directions

1. Using a large deep skillet, heat 1-2 tbsp of avocado on medium heat. Add the broccoli and add a pinch of salt and pepper. Cook for 6-7 minutes or until fork tender. Remove the broccoli from the pan, set aside, and clean out the pan.
2. Prepare the flank steak by adding salt and pepper to both sides, and using a sharp knife to slice against the grain into about 1 bite-sized slices.
3. Add the corn starch to a bowl and add the steak slices, coating thoroughly.
4. Using the same pan, heat 2-3 tbsp of avocado oil. Once the oil is hot and shimmering, add half of the steak slices. Cook for 2-3 minutes on each side, and repeat until all of the steak is cooked. Set aside.
5. Add the garlic and ginger to the pan and cook for 1 minute.
6. Pour in the soy sauce and chicken broth, and add the steak back in and cook for another 2 minutes to allow the sauce to thicken.
7. Add the sliced green onion and broccoli back to the pan and cook for another minute.
8. Serve warm with optional cauliflower rice
9. Recipe by: Michelle (source: https://unboundwellness.com/mongolian-beef-stir-fry/)

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