Mongolian Beef {Soy-free}

I love that I have found a soy-free option to replace soy sauce that has a similar taste.  Coconut aminos can be found at Whole Foods and Rainbow Blossom locally.

 

 

1- 1/2 lbs of steak, cut into 1/2 " x 1" slices

1/4 cup flour

6 TBS coconut oil

2 tsp garlic, minced

1 tsp fresh ginger

1/2 cup coconut aminos

1/4 cup water

1/4 cup molasses

1/4 cup brown sugar or coconut palm sugar

1 cup rice, cooked according to package directions

 

 

Add flour to a bowl.  Lightly dredge each slice of beef and tap off extra flour.  Do not over bread, should be a light dusting only.  Set aside on a plate.

 

In a large skillet, melt 3 TBS of  coconut oil over medium high heat.  Cook beef slices in batches until browned on both sides, about 3 minutes per side.  Transfer to paper towel lined plate when done.

 

In separate pan, heat 3 TBS of oil over medium heat until melted.  Add garlic and ginger and saute for 90 seconds.  Pour in coconut aminos and water.  Simmer for 3 minutes.  Stir in molasses and sugar until dissolved.  Simmer for 5 minutes until sauce thickens slightly.

 

Add cooked beef to sauce and stir to coat.  Cook for an additional 5 minutes while stirring.

 

Serve over rice and with a side of vegetables.

 

Note- My kids have never had soy sauce because of a food allergy.  So they are still getting used to this new taste.  I set aside a few beef slices with no sauce just for them.