Paleo Mongolian Beef over Nutty Broccoli Rice

You can make the beef either Paleo with coconut aminos or non-paleo with soy sauce. Either one is great.

• 2 Tbsp Olive Oil or Coconut Oil
• ½ Medium Yellow Onion – diced
• ½ cup Coconut Aminos (Paleo) or Soy Sauce (non-paleo)
• 3 Tbsp Honey
• 2 Cloves Garlic – minced
• ½ tsp Grated Fresh Ginger
• ½ tsp Red Pepper Flakes
• Pinch of salt and black pepper
• 1 Tbsp Arrowroot Flour
• 1 lbs Flank steak or Top Sirloin – thinly sliced against the grain
• 1 Green Onion – sliced, for garnish

Broccoli Rice

• 1 Head Broccoli
• 2 Garlic Cloves minced
• 1 tsp Red Pepper Flakes
• 2 Scallions – minced
• 1/4 cup Chopped Cashews
• 1/4 – 1/2 Vegetable Broth or Chicken Broth
• 2 Tbsp Olive Oil
• Sesame Oil – a drizzle when done

DIRECTIONS:

1. Cut your broccoli head into 3 to 4 parts. Place into a large food processor until all is “riced” texture. May take 3 batches
2. In a large skillet, over medium heat add Olive oil.
3. When hot, add riced broccoli, garlic, red pepper flakes, scallions and chopped cashews. Mix well and sauté for 3 minutes.
4. Add 1/4 cup broth. and salt/pepper to taste. Turn down to low and simmer and mix while the beef is cooking.
5. Meanwhile, make the Mongolian beef. Heat the olive oil or coconut oil in a large pan over medium heat. Add the onions and cook for 2 minutes.
6. While that is cooking, add the coconut aminos or soysauce, honey, garlic, ginger, red pepper flakes and a pinch of salt and pepper in a bowl and mix until well combined.
7. Pour the sauce mixture into the pan with the onions and let it come to a boil. Add the arrowroot powder to the pan while continuously whisking until the mixture is thickened, about 2 minutes.
8. Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 4-5 minutes, or until no red meat is apparent.
9. Once the meat has cooked through, place over broccoli rice and top with chopped green onions or sesame seeds.
10. Enjoy!