The Autoimmune Protocol Comfort Food Cookbook by Michelle Hoover

Author:Michelle Hoover
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2019-03-10T16:00:00+00:00

◁ MONGOLIAN BEEF

You seriously won’t believe this Mongolian beef is AIP compliant! This dish is so flavorful and rich it’s sure to fool any guests—if you choose to share, that is!

PREP TIME 15 minutes COOK TIME 20 minutes YIELD Makes 3 to 4 servings

1 pound (455 g) flank steak

1 teaspoon sea salt, divided

1 tablespoon (9 g) arrowroot starch

2 tablespoons (28 ml) avocado oil

4 garlic cloves, minced

1-inch (2.5 cm) piece fresh ginger, peeled and grated

1/3 cup (80 ml) coconut aminos

1/4 cup (60 ml) Beef Bone Broth, or water

4 scallions, chopped

1. Season the flank steak on both sides with salt. Using a sharp butcher’s knife, slice the steak against the grain into thin 1-inch (2.5 cm)-long slices. Place the arrowroot starch in a shallow bowl and coat the steak slices in it.

2. In a large deep pan over medium heat, heat the avocado oil.

3. Once the oil is hot, carefully add half the beef and cook for 1 to 2 minutes on each side. The beef should be slightly crispy. Remove from the pan and set aside. Repeat with the remaining beef.

4. Add the garlic and ginger to the pan and cook for 2 to 3 minutes, or until fragrant.

5. Slightly reduce the heat and stir in the coconut aminos and bone broth. Return the beef to the pan and simmer for 3 to 5 minutes, stirring often. The sauce should thicken.

6. Add the scallions and cook for 1 minute more.

7. Remove the beef mixture from the pan and serve over Basic Cauliflower Rice or the vegetables prepared in the Teriyaki Chicken Stir-Fry.

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