Mongolian Beef

Another favourite of mine and Hubby LOVES this one so you know it’s good.  Again you change it up, use Tempeh, chicken, tofu…

Gluten free, dairy, free, and sugar free ✔✔✔

40og beef strips

3 Tbs tapioca flour

Himalayan Salt and Pepper to taste

1 Tbs + 1/2 cup coconut oil

2 cloves garlic-crushed 

1 tsp ground ginger

1/2 cup liquid aminos

1/2 cup beef stock

1/3 cup rice malt syrup

In a bowl mix salt and pepper with tapioca flour.  Coat each piece of beef well. And allow to sit for 10 minutes while you start the sauce.

Heat 1 Tbs coconut oil in a pan. Add garlic and  ginger and cook for 1 minute. 

Add aminos and stock, then stir in rice malt syrup until it has all melted. Turn the heat up high while the sauce thickens, continuing to stir for about 3 minutes then take off the heat and set aside while you cook the beef. 

In a seperate pan heat 1/2 cup of coconut oil until hot. Add beef piece by piece using tongs. For for 2 minutes until lightly brown then remove beef and place on paper towel to drain. Pour out excess oil from the pan, add the beef back in and cook for a further minute. Then add the sauce over the beef. 

Cook together for about 3 minutes and serve. With cauliflower rice


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