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Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!

Author: Renee Kohley - Raising Generation Nourished



  • ½ cup coconut aminos
  • 4 cloves of garlic minced
  • 2 tbsp raw honey
  • 3 tsp molasses
  • 2 tsp tapioca starch
  • 1 tsp ground ginger
  • Pinch to ½ tsp red pepper flakes depending on your heat prefrence


  • 4 tbsp ghee for cooking in, divided (butter, olive oil, tallow/lard, or avocado oil would work too)
  • 1 lb grassfed skirt/flank steak or round steak cut into thin strips
  • 2 tbsp potato starch
  • 1 small onion cut into strips
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 head of broccoli florets cut into bite sized pieces
  • 1 handful sugar peas
  • 1 recipe of the above sauce


  • Whisk the sauce ingredients together in a bowl, and set aside for later.
  • Put 2 tablespoons of ghee in a large skillet over medium-high heat. While your skillet warms up, pat dry your strips of steak and then toss them with 2 tablespoons of potato starch. Place the coated steak into the hot ghee and cook until browned and almost crispy. This takes about 5 minutes. Take the steak out of the pan and set aside for later.
  • In the same skillet, warm another 2 tablespoons of ghee over medium heat, and add the onion, peppers, broccoli, and sugar peas from above. Cook the veggies over medium heat for a few minutes, until bright in color and still bite tender.
  • Add the cooked beef and the sauce into the skillet with the veggies, and simmer until the sauce thickens and the veggies are cooked to your liking, about 5 minutes or so. The sauce is plenty seasoned, but you can season to your taste if you wish.