Paleo Mongolian Beef
Paleo Mongolian Beef stir-fry recipe. Authentic Whole30 Mongolian beef. Easy healthy Paleo Stir-Fry recipe, featured in Whole30 Fast and Easy Cookbook. Keto Paleo Whole30 friendly.
My Paleo Mongolian Beef is also Whole30 and Keto friendly. It is one of my most beloved recipes I’ve shared with you on this blog. Paleo Mongolian Beef is the western translation for in Mandarin. It literally means beef with scallion and ginger stir fry.
Paleo Mongolian Beef, Scallion and Ginger Stir-Fry
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
This Paleo Mongolian Beef is packed with flavor, color, and texture. It's also Whole30 and Keto friendly. Be sure to follow the recipe and the notes section for make ahead meal planning tips !
Course: Main Course
Cuisine: Asian, Chinese
Servings: 4 people
Calories: 290 kcal
Ingredients
1 lb beef sirloin tips thin sliced against the grain
Cooking fat of your choice - ghee, coconut oil
Beef Marinade:
2 tbsp coconut aminos
1 tbsp Red Boat fish sauce
2 tsp toasted sesame oil
Aromatics:
3 large cloves garlic finely minced
3-inch long thin sliced ginger, From index through ring finger quantity
2 red chili peppers (California fresno chili) remove seeds, slice to thin strips
3 bulbs scallions cut into 3-inch length. Separate white and green parts.
Instructions
Thin slice 1lb. beef against the grain. Add coconut aminos, fish sauce, and sesame oil. Marinate the beef for 20 minutes.
In the meantime, prepare ingredients listed under “aromatics”.
Heat 1 tbsp cooking fat of your choice over medium-high heat in a skillet/saute pan. When hot, lower the heat to medium. Stir-fry the beef with the marinade until it’s no longer pink. Set aside.
Add a bit more cooking oil, saute the ginger, garlic, red chili peppers, and white color part of scallions under medium to medium-high heat until fragrant. Season with a small pinch of salt.
Add beef and green color part of scallions back to the saute pan. Toss everything to combine.
Recipe Notes
For make ahead meal prep, complete Step 1. Portion the beef into individual servings in ziplock bags. Squeeze out the air and keep the bags flat and store them in the freezer.
You can pre-chop the garlic and pre-slice the ginger, scallions, and red chilli peppers and store them separately in containers in the fridge or just prepare them before cooking.
Defrost the beef a night before in the fridge with a stray underneath the ziplock bag in case there's any leaking.
There's no need to add or measure any extra seasoning because we marinated the beef in advance.