Paleo Asian Style Beef with Fried “Rice”!


I’m not going to lie, this was as good as it looked!  Most of the recipe came from 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”.

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