Mongolian Beef With Egg Fried “Rice”
INGREDIENTS:
2 lbs of thinly sliced flank steak (against grain) or other steak, thinly sliced
Sea salt & pepper
3 tbsp arrowroot flour or cornstarch
1 tbsp chili garlic paste
2 cloves garlic, chopped
2" ginger, peeled & chopped
3 tbsp avocado oil, divided
3 + 2 tbsp tamari
2 tbsp golden monkfruit or stevia sweetener
1/4 cup water
1/2 onion, finely diced
1 head of broccoli
1 bunch of asparagus
2 green onions, thinly sliced + more for garnish
2 eggs
Sesame seeds for garnish
PROCEDURE:
Season the steak slices with sea salt & pepper, then toss with the arrowroot flour until well coated. Set aside.
Make the sauce: In a small bowl, combine the chili garlic paste, ginger, 1 tbsp avocado oil, 3 tbsp tamari, sweetener and water, and stir well to combine.
Make “rice” with the broccoli and asparagus, either by pulsing in a food processor or chopping by hand. Toss the diced onion with the “rice”.
In a large skillet, heat 1 tbsp of avocado oil over medium-high heat. Add the “rice” to the pan, and begin to fry, stirring often.
In another large nonstick or stainless steel pan over medium heat, add the sauce. Stir until starting to thicken, 3-5 minutes. Remove from the pan and return to the small bowl.
In the same pan, add the beef, cooking in batches until just cooked, about 1-2 minutes a side. As the beef finishes cooking set aside on a plate.
Once all of the beef is finished cooking, return the sauce and meat back to the pan, tossing to coat. Stir in the green onions, then turn off the heat.
Once the “rice” is starting to brown, make a well and add the eggs to the middle, stirring to scramble. Once scrambled, toss the “rice” and egg together, then add 2 tbsp tamari and toss to coat.
Divide the egg-fried “rice” between 4 bowls, and top with saucy sliced steak. Garnish with green onions and sesame seeds.
NOTES:
MAKE IT AHEAD: Make the broccoli and asparagus “rice” and the uncooked sauce ahead of time and store in the fridge until ready to make the meal. Store the finished meal in the fridge for 1 week or the freezer for up to 3 months.
MAKE IT VEGETARIAN: Replace the steaks with portobello mushroom caps, thinly sliced, or extra-firm tofu cubes, and cook as you would the steak slices.
MAKE IT EASY: Use bagged broccoli or regular coleslaw, or frozen cauliflower rice in place of the homemade “rice” version.
ADD SOME CARBS: Stir in 1/2 cup cooked and cooled brown rice before adding the egg.
