Paleo Mongolian Beef Scallion and Ginger Stir-Fry – this is one of my favorite Paleo, Whole30, and Keto recipes I’ve shared with you on this blog.
Paleo Mongolian Beef is the western translation for 葱爆牛肉 (Cōng bào niúròu) in Mandarin. It literally means beef with scallion and ginger stir fry.
This Paleo Mongolian Beef is packed with tons of flavor. It’s got the personality of dishes from northern China where my mother’s parents were from – full of life and character.
If you love Chinese food or want to find a flavorful dish that can be done quickly with a few simple ingredients, read on. It’s simply too good to pass on.
Share this 1-minute How to Make Paleo Mongolian Beef video with your friends !
High quality grass fed meat
I used ButcherBox’s grass-fed sirloin tip for my Paleo Mongolian Beef. ButcherBox provides the highest quality of grass fed beef and organic chicken, pork, and even Whole30 friendly bacon to households across the United States.
You can see my unboxing experience in the video footage below.
The containers are sealed and packed in dry ice box with thick insulation form. Just defrost the meat in the fridge a night before cooking. My husband and I both feel that the meat from ButcherBox tastes even better than organic stuff from WholeFoods.
ButcherBox’s grass-fed beef comes from cattle that are only fed grass their entire lives. They live free-range in pastures and are never put into feedlots. They live longer lives because their growth isn’t accelerated by the administration of artificial hormones. As a result you get a much cleaner piece of beef and it’s the most humane beef Americans can consume.
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This certainly isn’t for everyone, but if you have limited time or quality meat isn’t available (or remotely affordable) where you live, it is a great solution.
If you want to learn more about ButcherBox or to make a purchase, be sure to click this link: Iheartumami readers’ special offer and enter the discount code iheartumami to get $10 OFF + Free Bacon for your first order !
How to make Paleo Mongolian Beef Whole30 and Keto friendly
Most google searches will show you that this famous Chinese dish Mongolian Beef is covered In shining and glossy sauce with tons of starch. There are even slow-cooker versions.
Hey, I’m sure whatever the version you’ve seen online should be quite tasty but I want to bring you to the next level – a simpler way to prepare, for a better taste, and with no added sugar or starch.
What do most people do wrong about this dish – Paleo Mongolian Beef
To make this dish as authentic as possible, you need to stir fry.
Select a medium-high heat smoke point oil such as coconut oil or ghee and heat the oil over medium high heat in a skillet/sauté pan/wok.
Once the oil is hot, lower the heat to medium. You should hear a sizzling sound the moment the beef in contacts with the skillet.
The heat will create a quick sear and preserve the juice of the thin sliced beef. It makes the meat juicy and creates a lovely surface texture.
If you follow my recipe below, there’s no need to use added sugar including honey or starch.
How to incorporate this Paleo Mongolian Beef to your weekly meal planning ?
Here’s what you can do –
1) Thin slice the beef and marinate. Follow the recipe below.
2) Portion the beef into individualized 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 chilly peppers if you feel ambitious, or else just handle the aromatics before cooking.
Defrost the beef the night before in the fridge with a tray 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. Give a quick stir-fry and the dinner is good to go. How awesome is that ?!?
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 !
- 1 lb beef sirloin tips thin sliced against the grain
- Cooking fat of your choice - ghee, coconut oil
- 2 tbsp coconut aminos
- 1 tbsp Red Boat fish sauce
- 2 tsp toasted sesame oil
- 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.
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.
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.