March 12, 2017 by tahenryauthoress
I am torn about this recipe. It sounded good. I made some adjustments, made it paleo friendly. And it just did not taste good to me. But the hubs really liked it. And because it photographed really nicely, LOL, I decided I would post this one. (Original Here)
Mongolian Beef “Ramen”
Right off the bat I was confused, because Mongolian Beef is just meat and onions and peppers, I think this recipe was meant to be Broccoli Beef Ramen. But ok, on we go.
Thinly slice about a pound of any beef that should be sliced cross grain. I used a London Broil but Sirloin steak would work just as well. Thinly slice it against the grain. Coat lightly in tapioca flour or potato flour. Both give a good light coating when skillet fried. In a pinch use any gluten free flour on hand but results may vary a bit.
Heat a skillet (makes sure it has a lid) over medium high and sear your meat, a couple of minutes on each side.
In the mean time, match stick some carrots. I used 3 handfuls of baby carrots. And turn a head of broccoli into florets. You know I used a bag of pre floreted broccoli though. LOL
Pull out the meat and plate to the side.
Lower the heat to medium-medium/low. Add one tablespoon of sesame oil to the pan and a tablespoon of minced garlic. Cook a minute, in the mean time, start your water for Edamame Pasta, or other rice/quinoa/pasta.
Add a cup of chicken stock, 1/2 c tamari, and 2 tbsp honey to the garlic pan. Simmer and let thicken (from the left over flour) for 3 minutes. Add your broccoli and carrots. Cover and simmer 5-7 minutes depending on how crispy you like your veg.
Don’t forget to cook your pasta when the water boils. Edamame takes only 3 minutes so your timing might be slightly off if you use something with a longer cook time.
When the veg are ready, add the beef and pasta to the pan, stir to combine. Serve with sesame seeds sprinkled on top if you have them to hand.