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For our date nights, we very often go to PF Chang’s to enjoy a gluten-free dinner for two. One of my favorite dishes is their Mongolian Beef, although I don’t like how few vegetables come with it. This stir-fry offers the best of both worlds–delicious, spicy beef and healthy vegetables. This goes great on top of the Cauliflower Rice I posted last time! If you don’t have molasses, use 1/4 cup honey instead.

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Mongolian Beef Stir-Fry

Prep Time10

Cook Time20

Total Time30

Servings servings

Ingredients

2 tablespoons coconut oil
1 small onion chopped
1/2 cup coconut aminos
1/8 cup blackstrap molasses
2 cloves garlic minced
1/2 inch ginger peeled and minced
1/4 teaspoon ground black pepper omit for AIP
1/4 teaspoon sea salt
2 tablespoons arrowroot powder
1 pound steak sliced thin
1 head broccoli chopped
1/2 cup carrot shredded
1/2 cup water chestnuts
1/4 cup green onion chopped

Instructions

Heat the oil in a large skillet over medium, then cook the onion until translucent, about 3 minutes.
Add the aminos, sweetener, garlic, ginger, pepper, and salt and bring to a simmer.
Stir in the arrowroot and keep stirring until the sauce has thickened, about 4 minutes.
Add the steak and simmer until cooked through, about 10 minutes.
Add the remaining ingredients except green onions and heat through, then serve hot garnished with the green onions.

Nutrition

6 Comments

I don’t have molasses or chestnuts BUT I REALLY want to make this tonight!! Do you think it will still taste good? Or can I substitute anything? Thanks!!