P. F. Chang’s Mongolian Beef … Paleo Style!!

I apologize ahead of time for the formatting and lack of paragraphs on this post. I don’t know what’s wrong with it and I don’t know how to fix it. I’ll work on that tomorrow!!

I whipped up a Paleo P. F. Chang’s Mongolian Beef modified from a Food.com recipe last night and both the husband and I were greatly impressed! He even went back for seconds!!

The original recipe calls for lots of brown sugar, soy sauce, cornstarch and vegetable oil. All no-nos!! When I made this recipe, I matched the amounts but changed the ingredient to a more paleo-friendly substitute. However, after finishing the meal, I’ve made a few more adjustments, mainly to the sauce, because … well … these ingredients are expensive and the sauce created about twice as much as I needed. I used way too much honey and not enough molasses so I’ve also modified that. Also, all spices are estimates…I just tossed most of them in until it looked/tasted good!

Save the mess! The only kitchen utensils you need are a small saucepan, a skillet, a spatula, cutting board and knife!


  • 2 teaspoons fat (coconut oil, EVOO, avocado oil, etc.)
  • ½ teaspoon fresh ginger, minced (you can probably sub powdered ginger but you’ll only want to use about ¼ tsp powdered)
  • 1 tablespoon garlic, chopped
  • ¼ cup coconut aminos
  • ½ cup water
  • ½ cup honey
  • ½ cup molasses
  • ½ cup coconut oil
  • 1 lb flank steak
  • ¼ cup almond flour
  • 2 large green onions chopped into large chunks


Sauce: Make the sauce by heating 2 tsp of fat in a small saucepan over med/low heat. Add ginger and garlic to the pan and saute for 30 to 45 seconds. Quickly add the coconut aminos and water before the garlic scorches. Mix the honey and molasses into the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat and set aside.

Beef: Slice the flank steak against the grain into 1/4″ thick bite-size slices. Heat the oil in a large skillet over medium heat until it is hot, but not smoking. While it is heating up, dip the steak pieces into the almond flour to apply a very thin dusting to both sides of each piece of beef. Let the beef sit on the cutting board for about 4 minutes so that the almond flour sticks.

Add the beef to the oil and sauté for just one minute on each side, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. After the steak is browned, take the meat out and onto paper towels, then pour the oil out of the skillet (but not down the drain!!).

Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.

I served this with the rice from the pork recipe in Melissa Joulwan‘s cookbook, Well Fed.  It was de-LISH!!

So…try it out. Let me know what you think!


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