SERVES: 3 to 4 | PREP TIME: 15 minutes | COOK TIME: 15 minutes
3 to 4 cups (540 to 720 grams) Cauliflower Rice (see here)
2 tablespoons coconut oil
½ medium yellow onion, diced
½ cup (120 ml) coconut aminos
¼ cup (60 ml) organic honey
2 cloves garlic, minced
½ teaspoon grated fresh ginger
½ teaspoon red pepper flakes
pinch of coarse sea salt and freshly ground black pepper
2 tablespoons arrowroot powder
1 pound (455 grams) flank steak, thinly sliced against the grain
3 to 4 fried eggs (optional)
1 green onion, sliced, for garnish
- Make the cauliflower rice.
- While the rice cooks, make the Mongolian beef: Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes, then add the coconut aminos, honey, garlic, ginger, red pepper flakes, and a pinch of salt and pepper.
- Let the mixture come to a low boil. Then add the arrowroot powder to the pan, 1 tablespoon at a time, while continuously whisking until the mixture is thickened, about 5 minutes.
- Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 8 to 10 minutes, or until no red meat is apparent, flipping halfway through.
- Once the meat has cooked through, place over cauliflower rice and top with a fried egg, if desired, and the chopped green onion.