I’m not going to lie, this was as good as it looked! Most of the recipe came from paleocupboard.com. It was called “Mongolian Beef”, but my husband who is a mongo beef lover stated that although it was awesome, it was not like it in taste. I adjusted a few things in the original recipe. There was way too much sauce in the original recipe, so I changed the recipe to include more meat. My husband also felt that for the amount of time spent, we should have leftovers. I also (thanks to my hubby) decided to make this with skirt steak instead of flank steak. The skirt steak has more marbling, and it proved to be a good choice. This recipe took awhile (at least 45 minutes) and I had help from my son and husband. It was “easy”, just not quick.
- 1.5 lbs skirt steak
- 4 Tbsp arrowroot powder + 1/2 Tbsp arrowroot powder
- 3/4 tsp sea salt
- 3/4 tsp ground pepper
- 1 Tbsp bacon fat + 1/2 cup bacon fat (or other fat of your choice–coconut oil, lard, rendered duck fat…)
- 1 Tbsp crushed garlic
- 1 tsp dried ginger
- pinch of red pepper flakes (more if you like a kick)
- 1 tbsp toasted sesame oil
- 1/2 cup coconut aminos (gluten free tamari if you are in a bind though it is not paleo)
- 1/2 cup chicken or beef broth
- 1/3 cup raw organic honey
- 3 green onions, chopped
- 1 head cauliflower, riced (you can use a grater or pulse with a food processor and the squeeze between two towels)
- Cut the beef into 1/4 inch slices against the grain.
- In a bowl, mix the arrowroot, salt, and pepper. Coat the beef in the mixture, tap off the excess, and put on a drying rack for 15 minutes.
- While the beef is resting, start making the sauce in a saucepan. Melt 1 Tbsp fat and add the garlic, ginger, and red pepper. Cook for 1 minute. Make a slurry by combining the 1/2 Tbsp of arrowroot powder with the broth. Add the sesame oil, coconut aminos, and broth mixture to the saucepan. Add the raw honey and stir frequently
- Turn the heat up to high for about three minutes, stirring frequently. Turn off the heat and allow the sauce to sit while you are cooking the beef.
- In two large saute pans, melt the 1/2 cup of fat over medium heat. Add the beef, allowing the edges to brown. This will only take 2-3 minutes. Remove the beef to paper towels.
- Drain the oil completely from one pan, and leave about 2 Tbsp in the other. In the oiled pan, add the cauliflower. Allow this to cook for 7-10 minutes, stirring occasionally to pull up any browned bits.
- Put the beef back into the remaining empty skillet and cook an additional minute. Add the sauce and cook for another 4 minutes along with the green onion.
- Serve the beef over the “rice”.