Description
Indulge in the delightful flavors of Gluten Free Mongolian Beef, a homemade take on the classic dish that satisfies your cravings without compromising dietary needs. This quick and easy recipe features tender flank steak, vibrant broccoli, and a rich sauce made with coconut aminos instead of soy. Perfect for busy weeknights or special occasions, this dish can be served over steamed rice or cauliflower rice for a wholesome meal. The combination of fresh ingredients and savory notes makes it a family favorite that’s both nutritious and satisfying.
Ingredients
- 1 1/2 lb flank steak
- 1/3 cup coconut aminos
- 1/4 cup beef broth
- 2 tsp arrowroot starch (plus additional for coating)
- 1 1/2 cup broccoli florets
- 3 cloves garlic (minced)
- Fresh parsley for garnish
Instructions
- In a bowl, whisk together coconut aminos, beef broth, arrowroot starch, garlic, ginger, salt, and pepper to create the sauce; set aside.
- In a deep skillet heated with avocado oil, cook broccoli until tender; remove and set aside.
- Season flank steak with salt and pepper; slice into bite-sized pieces and coat with arrowroot starch.
- Cook beef in batches in the same skillet until crispy; remove from pan.
- Pour sauce into the skillet, scraping up any browned bits; simmer until thickened.
- Return beef and broccoli to the skillet; toss to coat before serving hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 480
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: For added flavor, marinate the flank steak in coconut aminos for at least 30 minutes before cooking. Feel free to substitute other vegetables like bell peppers or snap peas based on preference. This dish reheats well and is perfect for meal prep.