Craving a simple and healthy takeout meal? This Whole30 Mongolian Beef with Broccoli is quick to make and will have dinner ready under 30 minutes. It’s also, Whole30, Gluten-Free, and Dairy-Free.
Chinese food is always a GOOd idea. Growing up in California, my family and I used to order from this place called Uncle Chongs and it is still till this day, one of the best Chinese restaurants I’ve ever eaten at. Their Beef with broccoli was always on our order.
But there is something about the temps dropping where you feel like you just want to eat all the comfort foods am I right? Takeout is that guilty little pleasure for me and it’s usually always Chinese food. But as many of you know, most Chinese restaurants have the not-so-good-for-you ingredients and are usually loaded with msg and corn starch and sometimes fried.
Like many other health food bloggers, I decided to take one of my favorite takeout dishes and clean it up. I used coconut aminos in place of soy sauce and used arrowroot flour instead of corn starch to thicken up the sauce. It’s packed with so much flavor, leaving you feeling every bit of satisfied.
To make these, fry these pieces in batches so that they’re in a single layer, for a few minutes per side. These crispy bites of goodness are then tossed and coated with the yummy sauce. Pair this with cauliflower rice to keep it Whole30 or rice. Sprinkle some green onions and sesame seeds on top for added flavor and break out those chopsticks! Better yet, serve this with my Whole30 Chinese Orange Chicken and Gluten-Free Vegetable Lo-Mein for a full Chinese Takeout Feast.
Give this Whole30 Mongolian Beef with Broccoli a try! You’ll love it.
XO,
Natalie
Whole30 Mongolian Beef with Broccoli
Whole30 Mongolian Beef with Broccoli
Ingredients
- 1.5 lb flank steak sliced thin against the grain
- 2 tbsp arrowroot flour plus 1/2 tsp for the sauce
- 2-3 tbsp avocado oil
- 2 heads of broccoli
- 1/2 cup beef broth
- 1/2 cup coconut aminos
- 1 tbsp rice wine vinegar
- 1- inch knob ginger grated
- 2 garlic minced
- 1 tsp sesame oil
- salt and pepper to taste
- scallions sliced thick
- sesame seeds to top with optional
Instructions
- Heat 2 tbsp of avocado oil in a skillet.
- In a medium bowl, add the sliced beef, salt, pepper, and 2 tbsp arrowroot flour. Mix well and sear in the skillet for 2-3 minutes per side. Do this in batches if needed so you don’t over-crowd the pan. Set aside.
- Add the sesame oil and the garlic and broccoli. Cook for 4 minutes.
- In a small bowl, add the coconut aminos, rice wine vinegar, broth, grated ginger, and 1/2 tsp arrowroot flout. Whisk well and add it to the broccoli.
- Add the meat back into the skillet and stir for another 2-4 minutes until it thickens up.
- Top with scallions and sesame seeds and serve.
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