Whole30 Mongolian Beef: Better Than Takeout

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4


For the Sauce:

  • 1/2 cup coconut aminos
  • 1 cup water
  • 2 teaspoons olive oil
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon rice vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon tapioca flour

For the Meat and Veggies:

  • 1 pound flank steak, thinly sliced across grain
  • 1/4 cup tapioca flour or cassava flour
  • 1/2 cup lard or olive oil
  • 1 tablespoon olive oil
  • 1 cup white onion, thickly diced
  • 1/2 cup red pepper, thickly diced
  • 1/2 cup green pepper, thickly diced
  • Green onion to garnish


  1. Coat steak in cassava or tapioca flour by either dipping both sides of steak into a bowl with flour in it, or add flour and steak to a gallon Ziploc and coat. Set aside
  2. Add all sauce ingredients except tapioca flour to medium sized bowl and combine
  3. Pour into medium sauce pan on low heat, bring to a simmer
  4. While that’s coming to a simmer, add 1 tablespoon olive oil to large skillet or large cast iron pan over medium heat
  5. Add onions and peppers and saute until soft, about 4 minutes
  6. Remove onions and peppers and place aside in a bowl or plate
  7. At this time, add teaspoon of tapioca flour to sauce mix and whisk in until no clumps are seen, allow to continue simmering, whisking occasionally
  8. Add 1/2 of the lard or olive oil to the large skillet or cast iron you used to cook the veggies
  9. Once heated, carefully place 1/2 of the sliced steak into skillet
  10. Cook until brown, about 3-4 minutes, flipping halfway through
  11. Remove from heat and set aside on plate or paper towels
  12. Add the last half of the lard or oil and steak
  13. Cook until brown, about 3-4 minutes, flipping halfway through
  14. Once done, add in first batch of steak, veggies and sauce
  15. Stir and let combine for a few minutes
  16. Remove from heat, garnish and serve!

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