This Mongolian Beef and Greens is full of traditional flavors without the sugar and soy that is normally associated with Asian food! Try it out! You will be glad you did.
4 tablespoons coconut aminos
2 tablespoons Red Boat fish sauce
4 teaspoons toasted sesame oil
2 lbs thinly sliced beef (skirt steak, sirloin tips, or any steak)
1 piece ginger (2 inches) peeled and grated
1 large red bell pepper, cut into small matchsticks
1 cup shredded carrot
6 cloves garlic, minced
6 green onions thinly sliced with white and green parts separated
6 tablespoons clarified butter, ghee, or coconut oil
8 ounces mixed greens
Combine the coconut aminos, fish sauce sesame oil and beef, turning to coat in marinade. Marinate for 15-20 minutes.
In a small bowl, combine the ginger, peppers, garlic, and white part of the green onions
In a large skillet, melt 1 tablespoon of the clarified butter over medium heat, add the beef and the marinade to the skillet and cook until no longer pink (4-5 minutes). Transfer the beef and sauce to a clean bowl.
In the same pan, melt the remaining clarified butter and add in the ginger, peppers, garlic and white part of the green onions. Cook over medium heat, stirring frequently, until fragrant (2 minutes or so). Return the meat and sauce to the pan and toss to combine. Serve the beef and the sauce over your choice of mixed greens. I used spring mix with herbs from Trader Joe’s.
Find it online: https://mylifeasrobinswife.com/mongolian-beef-greens/
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