Paleo Mongolian Beef, Scallion and Ginger Stir-Fry
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
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
- 2 tbsp coconut aminos
- 2 tsp toasted sesame oil
- 1 tbsp red boat fish sauce
- 1 lb beef sirloin tips (thin sliced against the grain)
- cooking fat of your choice - ghee coconut oil
- 3 large cloves garlic (finely minced)
- 3-inch long thin sliced ginger (from index through ring finger quantity)
- 2 slice to thin strips)
- 3 bulbs scallions (cut into 3-inch length. separate
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 4.5 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.639 g
- Serving Size 1 1 people (118g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.198 g
- Calories 40 calories
Step-by-step
- 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.
Why does fresh ginger matter here?
Dry ground ginger contains shogaol compounds that taste vastly different from the fresh rhizome's gingerol, yielding a sharp, medicinal bite instead of the clean heat required for this dish. Fresh ginger also carries moisture that helps emulsify the sauce pan juices, whereas powdered spices absorb liquid and create a pasty texture. Slicing the ginger into thin 3-inch strips rather than mincing it ensures the pieces infuse the oil without burning during the high-heat phase. Fresh garlic works similarly, releasing diallyl disulfide when cellular walls are ruptured by a sharp knife, producing a pungent aroma that mellows rapidly in hot fat.
How does slicing impact the final chew?
Cutting beef sirloin tips strictly against the grain shortens the muscle fibers, resulting in tender bites that yield easily to teeth. Slicing with the grain leaves long, chewy strands that resist chewing and trap tough connective tissue. Marinating the beef for precisely twenty minutes in coconut aminos and fish sauce seasons the exterior without breaking down the protein structure to mush. Cooking the meat just until pink is achieved prevents moisture loss, keeping the internal temperature below 145 degrees Fahrenheit for optimal juiciness.
What keeps stir-fried vegetables crisp?
Separating the white parts of the scallions from the green tops dictates their cooking fate in the skillet. White sections require direct contact with hot oil for longer periods to break down harsh sulfur compounds into sweet notes, while green tops need only residual heat to retain their bright color and snap. Overcrowding the skillet drops the pan temperature below 350 degrees Fahrenheit, causing the beef to steam rather than sear, which completely destroys the surface texture needed to hold the aromatic glaze.
