Mongolian Beef Stir-Fry
This post contains affiliate links. For more information, read my privacy policy.
For our date nights, we very often go to PF Chang’s to enjoy a gluten-free dinner for two. One of my favorite dishes is their Mongolian Beef, although I don’t like how few vegetables come with it. This stir-fry offers the best of both worlds–delicious, spicy beef and healthy vegetables. This goes great on top of the Cauliflower Rice I posted last time! If you don’t have molasses, use 1/4 cup honey instead.
Looking for More AIP Recipes?
Diet change can feel overwhelming. 28 Days of AIP is a meal plan that will help you get going with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal!
Mongolian Beef Stir-Fry
Ingredients
- 2 tablespoons coconut oil
- 1 small onion chopped
- 1/2 cup coconut aminos
- 1/8 cup blackstrap molasses
- 2 cloves garlic minced
- 1/2 inch ginger peeled and minced
- 1/4 teaspoon ground black pepper omit for AIP
- 1/4 teaspoon sea salt
- 2 tablespoons arrowroot powder
- 1 pound steak sliced thin
- 1 head broccoli chopped
- 1/2 cup carrot shredded
- 1/2 cup water chestnuts
- 1/4 cup green onion chopped
Instructions
- Heat the oil in a large skillet over medium, then cook the onion until translucent, about 3 minutes.
- Add the aminos, sweetener, garlic, ginger, pepper, and salt and bring to a simmer.
- Stir in the arrowroot and keep stirring until the sauce has thickened, about 4 minutes.
- Add the steak and simmer until cooked through, about 10 minutes.
- Add the remaining ingredients except green onions and heat through, then serve hot garnished with the green onions.
I don’t have molasses or chestnuts BUT I REALLY want to make this tonight!! Do you think it will still taste good? Or can I substitute anything? Thanks!!
Sure! You could try using honey instead.
What kind of onion?
White or yellow is my preference, but I tend to use onions interchangeably–whatever I have in the fridge.
My sauce got way too thick with only 1.5 tbsp of arrow root. I ended up adding roughly a cup of water to reliquify! Otherwise amazing!
Thanks for sharing, Kelsey! I’m glad it all worked out okay in the end and you enjoyed the recipe!