Made this Mongolian beef recipe yesterday it’s Whole 30 and super flavorful! You can buy the beef as stir fry pieces already cut for you at the store. ⠀
Had never tried toasted sesame oil or fish sauce before, but they truly add to the flavor of the food.
1 lb beef sirloin tips thin sliced against the grain⠀
Cooking fat of your choice - ghee, coconut oil⠀
2 tbsp coconut aminos⠀
1 tbsp fish sauce⠀
2 tsp toasted sesame oil⠀
3 large cloves garlic finely minced⠀
3-inch piece of ginger cut into matchsticks⠀
2 red chili peppers (California fresno chili) remove seeds, slice to thin strips⠀
3 bulbs scallions cut into 3-inch length. Separate white and green parts⠀
Thin slice 1lb. beef against the grain. Add coconut aminos, fish sauce, and sesame oil. Marinate the beef for 20 minutes. ⠀
In the meantime, chop the other ingredients. ⠀
Heat 1 tbsp cooking fat of your choice over medium-high heat in a skillet/saute pan. When hot, lower the heat to medium. Stir-fry the beef with the marinade until it’s no longer pink. About 4-5 minutes. Set aside.⠀
Add a bit more cooking oil, saute the ginger, garlic, red chili peppers, and white part of scallions under medium to medium-high heat until fragrant. Season with a small pinch of salt.⠀
Add beef and green color part of scallions back to the saute pan. Toss everything to combine.
Borrowed from the Whole 30 fast and easy book by Melissa Hartwig.