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Gluten-Free Mongolian Beef (AIP, Paleo, Keto)

Gluten-Free Mongolian Beef
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This Gluten-Free Mongolian Beef is a healthier take on the classic Chinese-American dish. Tender slices of beef are coated in a savory, slightly sweet sauce and paired with crisp-tender broccoli. It’s perfect for weeknight dinners or meal prep and is tailored to fit AIP, Paleo, and Keto diets without sacrificing flavor.

Ingredients

Scale

For the Sauce:

  • 1/3 cup coconut aminos
  • 1/4 tbsp beef broth
  • 1 tbsp rice vinegar (or apple cider vinegar for AIP)
  • 3 cloves garlic, minced
  • 1 thumb-sized piece of ginger, grated
  • 2 tsp coconut sugar (omit for strict keto)
  • Salt and pepper, to taste
  • 2 tsp arrowroot starch

For the Stir-Fry:

  • 3–4 tbsp avocado oil, divided
  • 1 1/2 cups broccoli florets
  • 1 tsp sea salt, divided
  • 1/2 tsp black pepper (omit for AIP)
  • 1.5 lbs flank steak, sliced into bite-sized pieces against the grain
  • 2 tbsp arrowroot starch (for coating beef)
  • 3 green onions, sliced into 1” strips

Instructions

1. Make the Sauce:
In a bowl, whisk together coconut aminos, beef broth, rice vinegar (or apple cider vinegar), garlic, ginger, coconut sugar, salt, pepper, and arrowroot starch. Set aside.

2. Cook the Broccoli:
Heat 1–2 tbsp avocado oil in a large skillet over medium heat. Add broccoli with a pinch of salt and pepper. Sauté for 6–7 minutes until fork-tender but still vibrant green. Remove and set aside.

3. Prepare the Beef:
Season both sides of the flank steak with sea salt and black pepper (if using). Slice into bite-sized pieces against the grain. Toss with arrowroot starch in a bowl until evenly coated.

4. Sear the Beef:
In the same skillet, heat another 2 tbsp avocado oil over medium-high heat. Add beef in batches to avoid overcrowding and sear for 2–3 minutes per side until golden brown and crispy. Remove cooked beef and set aside.

5. Cook the Sauce:
Pour the prepared sauce into the skillet and scrape up browned bits from the bottom of the pan with a wooden spoon. Simmer for 3–4 minutes until slightly thickened.

6. Combine & Serve:
Lower the heat and return the seared beef and cooked broccoli to the skillet. Toss everything in the thickened sauce until fully coated. Add green onions as garnish and serve immediately over steamed rice or cauliflower rice.

Notes

Serving Suggestions:

  • Pair with steamed white rice (non-Paleo) or cauliflower rice for a low-carb option.
  • Garnish with extra green onions or sesame seeds (if not AIP).

Tips & Tricks:

  • Slice beef thinly against the grain for maximum tenderness.
  • Cook beef in batches to avoid overcrowding, which ensures a crispy sear.
  • Taste your sauce before cooking to adjust sweetness or tanginess as needed.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on low heat in a skillet with a splash of water or broth to loosen up the sauce.
  • For freezing: Freeze cooked beef without broccoli for up to 2 months. Thaw overnight before reheating.

Find it online: https://easyrecipeacademy.com/gluten-free-mongolian-beef/