Mongolian-Style Beef And Vegetables

Did you know that Mongolian beef did not originate in Mongolia? It is actually associated with Chinese cuisine, more specifically it was developed in Taiwan, where Mongolian barbecue restaurants first appeared in 1951. By all measures, this is really quite a young dish, nothing that paleolithic man would have ever encountered, yet us modern Paleo cooks will find it just as satisfying as anything our ancestors hunted and gathered. Imagine if they could join us for a Paleo dessert of blueberry chocolate and chia parfait?!

We are now in the mode of modern “hunting and gathering”, meaning that farmers markets and stores are grounds for collecting exactly what we need to create dishes of epic proportions. The meals we need to survive must also nourish and give us the energy we need to make it through a busy day. So as you hunt for that flank steak, keep in mind that the best tasting is always grass-fed. And if you cannot afford that, choose the next best meat option. It is far better to eat grain-fed animals, than to eat none at all, just ask any caveman and you are likely to receive the same advice.

This meal is about so much more than meat though, and the details are in the julienned carrots, in the sliced mushrooms and bell pepper. You’ll love it with a side of cauliflower rice and sprinkled with toasted sesame seeds for the full effect of dining out at a Mongolian grill.

Mongolian-Style Beef And Vegetables Recipe

Serves: 4Prep: 20 minCook: 15 min

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 lbs. flank steak, sliced
  • 8 oz. mushrooms, sliced
  • 1 bell pepper, sliced
  • 2 carrots, julienned
  • 3 green onions, chopped
  • 4 garlic cloves, minced
  • 1/4 cup tapioca starch
  • 1/2 cup coconut aminos
  • 1/2 cup beef stock
  • 1/4 tbsp. coconut oil
  • 1/4 tsp. red pepper flakes
  • Sea salt and freshly ground black pepper


  1. Mix the flanks steak slices with the tapioca starch, and combine until well coated.
  2. Melt the coconut oil in a skillet over medium-high heat.
  3. Add the beef in batches, cook until browned on all sides, then set aside.
  4. Add the garlic, bell pepper, carrots and mushrooms to the skillet, sautée for 2 to 3 minutes.
  5. Pour in the beef stock while scraping the bottom of the pan.
  6. Add the coconut aminos and season to taste; cook for 2 to 3 minutes.
  7. Bring the beef back to the pan, add the green onions, and cook for another 2 to 3 minutes.
  8. Sprinkle with red pepper flakes and serve.