Mongolian-Style Beef And Vegetables Recipe

Ingredients

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  32 oz or 907g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Carrots

  Raw

  2 medium or 122g

• Scallions

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

  3 medium or 45g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tapioca

  Pearl, dry

  ¼ cup or 38g

• Liquid aminos

  Bragg's

  ½ cup or 120g

• Beef stock

  Soup, home-prepared

  ½ cup or 120g

• Coconut oil

  ¼ tbsp or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Mix the flanks steak slices with the tapioca starch, and combine until well coated.
2. Melt the coconut oil in a skillet over medium-high heat.
3. Add the beef in batches, cook until browned on all sides, then set aside.
4. Add the garlic, bell pepper, carrots and mushrooms to the skillet, sautee for 2 to 3 minutes.
5. Pour in the beef stock while scraping the bottom of the pan.
6. Add the coconut aminos and season to taste; cook for 2 to 3 minutes.
7. Bring the beef back to the pan, add the green onions, and cook for another 2 to 3 minutes.
8. Sprinkle with red pepper flakes and serve.
9. (source: https://paleoleap.com/mongolian-beef-vegetables/)

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