You may recall I have a thing for P.F. Chang’s. That doesn’t change just because I’m all paleo and junk, now. Take last Friday night, for example. We’re driving around, rumbly tummies and all, and happen to pull up to this restaurant with a giant horse statue out front. Since it’s dinner time, we decide to head inside and grab a bite to eat. Now, If you have ever been there, you know you must always get the Mongolian Beef. It’s like a rule. On this particular occasion, however, our 3 lovely littles decided that they really like Mongolian Beef, which wouldn’t be a bad thing, except we only got one order. Not so much left for momma. Bummer.
Luckily, I married a pretty smart guy, who suggested that I would be able to recreate that Mongolian Beef at home, and even make it better by using paleo ingredients. He even went to the store and bought the steak for me. Challenge accepted, husband.
I did a little bit of research and found quite a few non-paleo copycat recipes to base my version on, and I think that the paleo ingredients actually make it taste better. However, my very favorite part about this recipe is that I can make as much as I want. You should know that the quantities in this recipe make a lot, since we have 5 mouths to feed and are quite fond of leftovers (any chance I have to not make lunch or dinner the following day, I’m going to take it). If it’s just one or two of you, I’d recommend not making this much unless you really like leftovers. Maybe cut it in half.
Oh, and obligatory serving suggestion: serve with a side of steamed broccoli and cauliflower. Yum. O.
- 1 cup + 4 tsp Bacon Fat or Lard or coconut oil, but this will change the flavor
- 2 tsp Ginger finely minced
- 4 cloves Garlic minced
- 1 cup Coconut Aminos
- 3/4 cup water
- 1/4 cup Raw Honey
- 1 cup Granulated Coconut Sugar
- 3 lb Flank Steak
- 1/2 cup + 1 tsp Arrowroot Starch
- 1 bunch Green Onions sliced into 1"-2" lengths
Slice the flank steak against the grain into very thin slices. Very thin. Slice the steak at an angle so you get wider slices. Also try to keep them about 4" in length (you don't have to break out the ruler or anything, just eyeball it).
Coat the steak slices on both sides with the arrowroot starch.
Heat the 4 tsp of bacon fat (or lard) a large skillet or wok (preferred, if you have one) over med/low heat.
Add the ginger and garlic, sautéing for a minute. Add the coconut aminos and water before the garlic gets too brown, you don't want it to burn.
Add the coconut sugar and honey to the pan. Turn the heat up to medium and bring to a boil for about 2-3 minutes.
While the sauce is boiling, dissolve the 1 tsp arrowroot starch in 1 tsp warm water. Pour the dissolved arrowroot starch in the sauce and stir to combine, boiling another minute.
Remove the sauce from the skillet and set aside.
Heat 1/3 cup of bacon fat (or lard) in the same skillet (or wok) over medium heat.
When the bacon fat is hot (but not smoking), add 1/3 of the coated beef slices and sauté for a couple minutes, just until the steak starts to darken on the edges. Do NOT cook the steak all the way through, just barely done.
Use a slotted spoon to remove the meat onto a paper towel-lined cooling rack.
Repeat Steps (7-9) two more times, cooking 1/3 at a time to prevent overcrowding in the skillet.
Pour out the remaining bacon fat, and scrape out any cooked on food.
Return the pan back to the burner and add all the meat back in, simmering for a minute.
Add the green onions and cook for another minute.
Add the sauce and stir to coat everything, cooking for about a minute or two to thicken the sauce.
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