Mongolian Beef Stir-Fry

Our family has always loved stir-fry. It is an easy quick one pot meal that is sure to satisfy. We often make this on weeknights because it is quick and very nutritious.

Flank steak is usually less costly than steak and when prepared correctly it is very tender. This is our son's favorite cut of beef.

You can double this recipe and freeze it in an air-tight container for up to a month. We typically eat this stir-fry as shown here, but this stir-fry is also delicious served over rice or cauliflower rice.

Mongolian Beef Stir Fry

Print

Mongolian Beef Stir-Fry

Yield: 31x2x3x4x5x

Author: Martha Saunders

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Our entire family loves this easy and tasty stir fry.

IngredientsUSMetric

• 2 Tbsp lard (or olive oil)
• 1 lb flank steak
• 1 tsp olive oil
• 2 carrots, peeled and diced
• 1/2 red onion, chopped
• 1 head broccoli, florets
• 2 cloves garlic, minced
• 2 leaves rainbow chard, chopped (kale or spinach work great too)
• 2 green onions, chopped
• 1 tsp fresh ginger, grated
• 2 Tbsp arrowroot flour
• 1/2 cup coconut aminos
• 1/2 cup beef bone broth
• 1 tsp fish sauce

Instructions

1. With a sharp knife cut the flank steak against the grain into long thin strips, about 1/4" wide.
2. In a skillet heat the oil on medium high and when hot add the meat to sauté. Do this in batches so the meat browns and doesn’t steam. Brown both sides, remove and brown the next batch. When all meat is browned place it on a plate and set aside.
3. Add olive oil, carrots, onion, and broccoli. Let cook on medium heat for 4-5 minutes.
4. Add chard, green onions, and ginger. Let cook 2-3 minutes.
5. In a cup make a quick slurry by whisking the arrowroot flour, coconut aminos, broth, and fish sauce. Stir and pour into pan. Add back in the meat, stir well and let everything cook for 5 minutes to heat through.