Paleo Mongolian Beef Broccoli Rice Bowls
1 lb Very thinly sliced beef sirloin or rib eye
1 tsp Oil
1 tsp Potato Starch
1/4 cup Potato Starch
1 tbsp Avocado oil
1 tsp Dried Minced Garlic
1/2 tsp ginger
1/4 cup Coconut Sugar
1/4 cup Tamari Soy Sauce
1/3 cup Oil
1/3 cup Broth
1 head Broccoli
1 tsp Red Pepper Flakes
None to taste Sesame Seeds
None to taste Fresh Coriander
First prepare all your veggies. Slice your Scallions and thai peppers (if you are following spicy version). Mince ginger. Keep them close by. Slice Very thinly sliced beef sirloin or rib eye into thin strips.
Toss your meat in Oil and Potato Starch. place in bowl or ziplock bag and marinate in the fridge for 10 minutes or up to 1 hour.
In a small sauce pan, add your Oil, Dried Minced Garlic, and grated ginger. Stir fry until fragrant. If you are following spicy version, add 1 sliced thai red pepper while frying.
Whisk together your gluten free Tamari Soy Sauce, Broth, and Coconut Sugar. Add to sauce pan. Bring to a boil then reduce and simmer on low until thickened. Around 10 minutes or so.
Heat a large skillet pan with Oil. Lightly coat beef strips in extra Potato Starch, then place in pan to fry or sear. Fry in oil for about 1 minute each side. Reduce heat then drain oil from the pan or use a slotted spoon to drain.
Add your Mongolian beef sauce and cook with meat 1 minute. Coating the beef evenly. Then set aside while you make the broccoli rice.
Cut your Broccoli head into 3 to 4 parts. Place each into blender or food processor until all is "riced" texture. Place in a large microwave-safe bowl. Add 1 tbsp broth or water and season with salt or pepper. Then, Lightly steam in microwave for 45 seconds – 1 minute.
Add 1/2 cup or more broccoli rice to bowls. Then place beef and sauce on top.Top with the Sliced scallion and Red Pepper Flakes! Add the Sesame Seeds and optional Fresh Coriander to garnish each bowl. Enjoy!