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.
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- 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)
- 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.