Crispy Paleo Mongolian Beef

Ingredients

For the Crispy Sliced Flank Steak:

• 1.75 lbs 100% grass-fed flank steak or top sirloin (sliced against the grain on a 45-degree bias into 0.25-inch thin strips)
• 3 tbsp arrowroot starch or tapioca flour (creates the signature crispy takeout crust)
• 1 tsp coarse Celtic sea salt and 0.5 tsp cracked black pepper
• 3 tbsp unrefined avocado oil or beef tallow (for smoking hot skillet searing)

For the Glossy Mongolian Glaze:

• 0.66 cup pure organic coconut aminos (soy-free & naturally sweet)
• 0.25 cup rich organic beef bone broth
• 1 tbsp pure Grade A maple syrup or raw honey (omit for strict Whole30)
• 1.5 tbsp toasted sesame oil
• 6 cloves fresh garlic, finely minced
• 2 tbsp fresh ginger root, finely grated
• 1 tsp raw apple cider vinegar
• 0.5 tsp crushed red pepper flakes (or to taste)
• 1 tsp arrowroot starch (whisked into sauce to thicken)

For Stir-Frying & Garnish:

• 6 whole green scallions, sliced into 2-inch baton pieces (whites and greens separated)
• 1 tbsp toasted white sesame seeds
• Steamed cauliflower rice or roasted broccoli florets

Step-by-Step Instructions

1. Slice & Dust Beef (Crispy Crust Invariant): Slice flank steak across the grain on a sharp bias into thin strips. Place in a medium bowl, sprinkle with sea salt, black pepper, and 3 tbsp arrowroot starch. Toss vigorously with your hands until every piece of steak is evenly coated in a light dusting of starch.
2. Whisk Mongolian Sauce: In a measuring cup, whisk together coconut aminos, beef bone broth, maple syrup/honey, toasted sesame oil, minced garlic, grated ginger, apple cider vinegar, red pepper flakes, and 1 tsp arrowroot starch until uniform.
3. Heat Skillet to High (Smoking Sizzle Invariant): Place an extra-large 12-inch cast-iron skillet or carbon steel wok over HIGH heat. Add 2 tbsp avocado oil and heat until shimmering and just beginning to smoke.
4. Flash-Sear Beef in Batches: Add half the steak strips in a single, un-crowded layer. Sear undisturbed for 90 seconds without moving until deeply browned and crunchy. Flip and sear for another 60 seconds until just cooked through. Transfer to a clean platter. Add remaining 1 tbsp oil and repeat with the second batch of beef.
5. Char Scallion Whites: Lower heat to MEDIUM-HIGH. Add the white/pale green scallion batons to the pan and stir-fry for 1 minute until fragrant and lightly blistered.
6. Simmer Glossy Glaze: Pour the whisked Mongolian sauce into the hot skillet with the scallions. Bring to a rapid boil, stirring constantly with a wooden spoon for 60 to 90 seconds until the sauce thickens into a glossy, dark, syrup-thick glaze.
7. Toss & Crown: Return all seared crispy beef and any resting juices back into the bubbling sauce along with the green scallion tops. Toss vigorously for 30 seconds until every strip of steak is coated in the sticky glaze.
8. Serve & Enjoy: Transfer immediately to a platter. Sprinkle with toasted white sesame seeds. Serve piping hot over fluffy cauliflower rice or alongside steamed broccoli!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Grass-fed flank steak is packed with bioavailable creatine, zinc, and Vitamin B12 to support muscular ATP regeneration. Fresh ginger and garlic provide gingerols and allicin, potent anti-inflammatory compounds that promote healthy lipid clearance, while coconut aminos provide 17 essential amino acids without soy phytoestrogens.

Frequently Asked Questions