Mongolian Beef

Scroll up to watch the short recipe video first!

Cut the Flat Iron Steak into very thin slices against the grain.

Add the sliced beef to a small ziplock bag and add the coconut aminos, peeled and grated root ginger (do not use powdered ginger), and garlic. Let marinate for 1 hour in the fridge.

When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.

Add the coconut oil to a large wok or cast iron skillet and heat it until it’s almost smoking, the oil must be hot so you can get the nice crispy edges on the beef.

Add the beef to the very hot oil (you may need to do it in two batches, don’t crowd the pan) and keep stir frying over a high heat, taking care not to burn it for just 1-3 minutes.

When the last batch of meat is in, add the green onions and cook for the last 30 seconds to 1 minute.

If you want more ‘sauce’ to serve with the meat quickly cook the remaining marinade for just a minute or two in your wok after the last batch of beef has been cooked, and serve with the beef.

Serve immediately!