MONGOLIAN BEEF (LOW CARB & GLUTEN-FREE)

Serves 4 *arrowroot powder acts like cornstarch Directions Heat two teaspoons of olive oil in a saucepan over medium heat, add ginger and garlic and saute’ for 30 seconds; quickly add the soy sauce (or coconut aminos) and water before the garlic scorches. Add sugar (or honey) and red pepper flakes (if using); raise the heat and simmer for about 3 to 4 minutes, until the sauce thickens. Remove from the heat and set aside. Combine beef stripes and arrowroot powder in a ZipLoc bag (or in a shallow dish) and toss until all beef stripes are evenly coated. Heat remaining 2 tablespoons of olive oil in a large frying pan (or wok), until it’s hot but not smoking. Add beef and saute’/stir-fry for 2 minutes until it begins to darken around the edges, stirring every now and then so that it cooks evenly. Remove the meat from the pan and clean the pan (be careful though, the pan is hot!). Return the pan back over the heat, add the meat and simmer for one minute. Add the sauce and cook for one minute stirring constantly. Add the green onions and cook for one further minute. Transfer to a plate leaving the excess sauce in the pan and serve. Nutrition facts One serving yields 436 calories, 15 grams of fat, 24 grams of carbs and 23 grams of protein. Labels: Dinner, Gluten-Free, Grain-Free, Lunch, Paleo, Primal, Recipes Share: Experience a Fresh, New Way to Enjoy Nicotine Ad By ZYN See More 56 COMMENTS: Simply LKJJanuary 30, 2014 at 10:30 AM Okay, you have done it again. YUM!! Definitely have to try this one. The orange chicken was amazing. Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:13 PM Let me know how you like it Lauren! Reply CorinneJanuary 30, 2014 at 12:41 PM This looks fantastic Mike, can't wait to try it! Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:13 PM Thanks Co! Reply Kari PetersJanuary 30, 2014 at 1:05 PM Loving all the Asian-inspired recipes you've been making lately. I'm always looking for another recipe to add to my quick dinner repertoire because as much as I love to cook, some days I just don't want to be in the kitchen very long! Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:14 PM Quick and easy recipe make life so much simpler, it's always nice to have a couple of solid ones up your sleeves! Reply Ashley @ Snow Cream and SyrupJanuary 30, 2014 at 3:54 PM YUM! I love Asian food. I'll have to go check out your other recipes - someone said orange chicken?!?! My struggle with making Mongolian beef is always getting the beef sliced thinly enough. It's easier if you pop it in the freezer for 10 mins or so to firm up first. Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:16 PM So very true Ashley, either you own a very sharp knife (like myself) or freezing the meat makes it much more simpler to slice it thin. Reply AngelaJanuary 30, 2014 at 4:36 PM This is going to happen for dinner tomorrow, can't wait! Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:16 PM Awesome Ang! Reply ShashiJanuary 30, 2014 at 7:28 PM Mike - with all your healthy makeovers of Chinese dishes,you could open up your own restaurant! I am not a huge fan of beef- but,good gosh, seeing your mouthwatering dishes, I wish I was! Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:17 PM Opening a Chinese restaurant you said? I'm not sure I'll be up to the task but thanks for the vote of confidence! Reply Daniela GrimburgJanuary 30, 2014 at 9:22 PM I couldn't agree more with you, so many delicious dishes so little time to prepare them! This is why your recipe is such a great proposal : looks so yummy, healthy AND is easy to cook. Can't get much better:) Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:18 PM Thanks Daniela! Reply MariaJanuary 31, 2014 at 4:42 AM I made this last night: soooooo good! Thanks for sharing Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:18 PM Awesome Maria, I'm so glad you liked it! Reply Chris @ Shared AppetiteJanuary 31, 2014 at 7:19 AM Wow this looks so incredible! The Mongolian Beef at PF Changs is awesome and I'm super excited to be able to make a version at home! It's really perfect for a weeknight meal... super quick and maximum flavor. Love it! Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:19 PM Thanks Chris! Reply Consuelo @ Honey & FigsFebruary 1, 2014 at 5:31 AM I love quick and easy recipes like this one! Between school and marathon training, I never find the time to cook a decent dinner. But you bet I'm trying this one. It looks amazing! Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:20 PM This is perfect for a post marathon training dinner! Reply stinestrainFebruary 1, 2014 at 11:20 AM How is this classified "low carb" at 48g of carbs? Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:21 PM There was a typo actually, but thank you for the condescending comment :/ JoshOctober 24, 2016 at 7:06 PM Its a typo that still exists 2 years later and shows up as a low carb recipe on Search Engines... It isn't condescending to alert you of something that is incorrect in your blog title. AnonymousOctober 30, 2016 at 12:55 PM Agreed. People looking for low-carb see that high carb count and dismiss as a a recipe (set) from someone who doesn't even know what low carb means. Instead of being defensive about your mistake, apologize and fix it. UnknownJanuary 8, 2017 at 5:12 PM simply swap the honey or coconut sugar for your favorite substitute people!! Reply AnonymousFebruary 1, 2014 at 2:44 PM Just discovered your blog, started scrolling down the page, literally every picture had my mouth watering! Have to try some of these recipes!!! New follower :) Mon Petit Billet Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:22 PM Thank you MPB! Reply AmritaaFebruary 1, 2014 at 4:56 PM This looks soooo good! Reply Replies Mike @TheIronYouFebruary 1, 2014 at 6:22 PM Thanks Amrita! Reply GiGi Eats CelebritiesFebruary 2, 2014 at 12:43 AM So when are you going to come over and cook for me? Oh wait, have I asked you this before? ha ha. Every time I stop by, it reminds me of how you have yet to knock on my door with some grocery bags! Reply Replies Mike @TheIronYouFebruary 4, 2014 at 5:20 AM Next time I'll be in your hood, we'll join forces and we'll cook to death! ;) Reply Sonia! The Healthy FoodieFebruary 2, 2014 at 4:19 PM Okay, that's it. Now I REALLY have to have Asian food. Complete with steamed rice. Man this looks good. I say you should be the official photographer for all the Asian Food Restaurants of the world. Then people would want to order every item on the menu! ;) Reply Replies Mike @TheIronYouFebruary 4, 2014 at 5:21 AM Thanks friend! You complementing my photography is golden :) Reply UnknownFebruary 2, 2014 at 8:12 PM I am a big fan of this dark soy sauce dish, your dish is a perfect one. I will try this one out with chicken. Reply Replies Mike @TheIronYouFebruary 4, 2014 at 5:21 AM Awesome Ash, let me know how it turns out! Reply AmeliaFebruary 4, 2014 at 8:43 AM Hi Mike, your are an excellent cook. This is really wonderful and very impressive photography skill. 2 thumbs up for you. Best regards. Reply Replies Mike @TheIronYouFebruary 5, 2014 at 12:17 PM Thank you so much Amelia! Reply Kari PetersFebruary 7, 2014 at 8:32 PM Absolutely mouthwatering - seriously loving your Asian remakes! Reply Replies Kari PetersFebruary 7, 2014 at 8:34 PM Sorry, second half of my comment it this tastes so delicious and it's really easy to make! Reply AnonymousFebruary 7, 2014 at 9:11 PM I really enjoyed this recipe for dinner tonight. I did want an additional vegetable, so I added some julienned red bell pepper. Thanks so much for the recipe! Reply Replies Mike @TheIronYouOctober 17, 2014 at 6:00 PM That's awesome! Reply OreFebruary 10, 2014 at 2:23 PM This meal was hands down one of the best gluten free meals I've ever made, and I've made tons of recipes from different low-carb/paleo-glutenfree bloggers. I'm soooo glad I found your blog, and I hope you keep making recipes as amazing as this one. I made it for dinner last Friday, and I'm going to make it again for dinner tonight! Thank you for recipe developing and sharing with us. And my belly says thank you too ;) Reply Replies Mike @TheIronYouOctober 17, 2014 at 6:01 PM Thank you so much Ore, I'm so glad you enjoyed it that much! :) Reply AnonymousMarch 14, 2014 at 6:44 PM Can I use cornstarch in place of the arrowroot powder? Reply Replies Mike @TheIronYouOctober 17, 2014 at 5:59 PM Absolutely! Reply AnonymousApril 23, 2014 at 3:36 PM Can you use ginger in powdered form? And if so, what would be the conversion in tsp/tbsp.? Reply Replies Mike @TheIronYouOctober 17, 2014 at 5:59 PM I would use about 1/2 teaspoon of ground ginger! Reply AnonymousOctober 30, 2014 at 6:04 PM This dish is delicious! I did use cornstarch and organic raw sugar instead of the arrow root and coconut palm sugar since I had a hard time finding the correct ingredients . I can't wait to make it again! Thank you, C.A. Reply Replies Mike @TheIronYouOctober 30, 2014 at 6:25 PM That's great C.A. I'm so happy you liked it. :) Reply UnknownJanuary 7, 2015 at 11:51 PM Hey Ash! What about the rice? Any recepies you recommend as a side? Reply Replies UnknownJune 18, 2015 at 6:35 PM I made Martha Stewart's Coconut (milk) Rice, YUM! In a medium saucepan, combine 1 1/4 cup rice, 1 can Full-Fat coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes. Reply AnonymousMarch 11, 2015 at 3:31 AM loved it! included lots of veggies like carrots, Asian greens, enoki mushrooms, and onions to bulk it up. Could add noodles as well. It was so delicious, looking forward to trying your other recipes too. thank you!!! Reply AnonymousMay 19, 2015 at 5:41 AM Hey man. Recipes look great!... ...but your macro info looks off... ...Calories from fat = 9 calories per gram, carbs and protein = 4 calories per gram. This dish should, therefore, be over 100 calories fewer than you state... ...either that or you've got the macros wrong, or are using impact carbs only? Reply Christina GAugust 13, 2015 at 10:59 PM This was tasty, I'm loving substituting sugar with honey it just gives the flavour a bit more depth. I did alter the method slightly as I'm bit lazy ... Cooked beef first in batches, removed from pan and then made sauce in same I cleaned pan then just chucked beef back in. Thanks for another tasty meal. Reply WendyJanuary 6, 2016 at 10:07 PM could you use truvia instead of the sugar in this? I am soooo wanting to make this tomorrow night for dinner! Reply Miss MissyMarch 8, 2017 at 10:02 PM Tried this recently, it was excellent! I substituted with swerve and skipped the arrowroot stage. I instead added xantham gum into the sauce before removing it from heat. It was just as good (if not better) and definitely healthier than if I ordered takeout! Reply Newer PostOlder Post Mike The Iron You HEY! GOOD TO SEE YOU! I'm Mike: triathlete, yogi, health enthusiast and food lover. I fill these pages with healthy recipes and ramblings about everything and nothing! READ MORE ? STAY CONNECTED SEARCH THIS BLOG SUBSCRIBE VIA EMAIL Email address... 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