This Mongolian Beef is one of the first dishes that I modified to fit Trim Healthy Mama
You can serve this like I did here with sauteed cabbage or with Not so Naughty Noodles (Konjack noodles) either of these would be amazing. Just remember to rinse the noodles really well and dry fry them before serving.
I really like using fried cabbage with this Mongolian Beef recipe because it adds trace minerals that aren’t in the Not So Naughty Noodles (Konjack Noodles). However using the Not so Naughty Noodles does lower the calories in this dish.
- Organic Extra Virgin Coconut Oil
- ½ teaspoon minced fresh ginger or ¼ tsp powder/ground
- 1 tablespoon minced garlic
- ½ cup braggs liquid aminos
- ½ cup water
- 3 to 4 Tbs brown sugar replacement
- 1 (1-pound) flank steak
- ¼ tsp Glucomannan Powderor xanthan gum
- 3 scallions (green parts only), sliced into 1-inch pieces
- Heat 2 teaspoons coconut oil in a small sauce pot over medium-low heat.
- Add the ginger and garlic and sauté until golden, about 2 minutes.
- Add the aminos and water, stirring to combine.
- Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
- Slice the flank steak against the grain into ¼-inch pieces.
- Place a large sauté pan or wok over medium-high heat and add 2-3 TBS coconut oil.
- Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate.
- Pour any excess oil out of the wok.
- Place the sauté pan back over medium heat.
- Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak sprinkle with Glucomannan Powder and cook at a boil, stirring constantly, 2 minutes.
- Add the sliced scallions, stirring to combine.
- Transfer steak and scallions with a slotted spoon to a plate and serve.
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