Mongolian Beef

Ingredients:

• 1 pound flank steak sliced against the grain into 1/4-inch slices

• 1/3 cup + 2 teaspoons olive oil

• 2 teaspoons coconut aminos or soy sauce

• 1/2 cup + 3 tablespoons arrowroot flour divided

• 1/4 cup compliant brown sugar

• 1/2 cup hot water

• 1/2 cup coconut aminos or soy sauce

• 1 teaspoon kosher salt

• 1 teaspoon ginger root minced

• 4 garlic cloves minced

• 1 tablespoon water

• 4 scallions cut into 1-inch long slices

Utensils:

• wok or large skillet

• wooden spoon

• knife

• cutting board

• large mixing bowl

• mixing bowl

• small mixing bowl

• plate

Instructions:

1. prepare ingredients

2. get a large mixing bowl and add 1 lb of sliced beef

3. add 2 tsp of olive oil to the bowl

4. add 2 tsp of coconut aminos to the bowl

5. add 2 tbsp of arrowroot flour to the bowl and toss together until evenly distributed and place in the fridge to marinate for 1 hour

6. get a mixing bowl and add 1/2 cup of hot water

7. add 1 tsp of salt to the bowl

8. add 1/4 cup of brown sugar to the bowl and mix together to dissolve

9. add 1/2 cup of coconut aminos to the bowl and mix together and set aside

10. once the meet has marinated, add 1/2 cup of arrowroot flour to the beef and toss together until evenly coated

11. heat a wok over high heat and add 1/3 cup of olive oil

12. just before the oil starts to smoke spread the steak pieces in a single layer in the wok and cook for 1 minute without moving then flip and sear for an additional 30 seconds then remove to a plate and set aside

13. drain all but 1 tbsp of oil from the wok and turn the heat down to medium-high

14. add 1 tsp of minced ginger to the wok and cook for 15 seconds

15. add 4 minced garlic cloves to the wok and cook for another 10 seconds

16. pour the sauce mixture into the wok and let it simmer for 4-5 minutes

17. get a small mixing bowl and add 1 tbsp of arrowroot flour and 1 tbsp of water and mix together until no lumps remain

18. pour this mixture into the wok and stir together and allow it to cook until the sauce has thickened enough to coat the back of a spoon

19. return the beef back to the wok with the sauce

20. add 4 sliced scallions to the wok and toss everything together for another 1 minute; there should be almost no liquid at this point because it should be clinging to the beef, if there is still a lot of sauce then increase the heat and stir until thickened

When you are ready for serving, serve over rice or broccoli and garnish with additional scallions if you desire.