A make your own takeout version of the tasty Mongolian Beef from P. F. Changs, but it's way healthier! It's gluten and soy free, but is Paleo and Whole30 compatible with an outrageous glaze!
Needed Ingredients in Whole30 Mongolian Beef
- Sesame Oil
- Arrowroot Powder
- Coconut Aminos
- Coconut Sugar (Paleo version)
- Dates (Whole30 version)
- Red Pepper Flakes
- Green Onions
How to Make Mongolian Beef with no Sugar
You may be wondering how to get the right flavors for Mongolian beef without using cane or brown sugar.
Easy! If you're Paleo, we'll be using coconut sugar. It's lower on the glycemic index and won't spike your blood sugar nearly as bad as non-paleo sugars do.
If you're Whole30, you'll be using dates! Simply boil them, then use an immersion blender to make a date paste.
Tips for Healthy Mongolian Beef
To make this paleo and Whole30, you can't use soy sauce or teriyaki sauce. Instead, use coconut aminos!
My favorite brand is the aminos from The New Primal! I use the original version in this recipe, but they also have a wasabi flavor. If you want to give theirs a try, use THECLEANHAPPYLIFE at checkout for 15% off!
Update: The New Primal is now saying coconut aminos will be out of stock for the foreseeable future.
The cheapest brand of coconut aminos I've found is Trader Joe's. Personally, I find their version far too sweet. If you use theirs, perhaps try using ⅓ cup of coconut sugar instead of the ½ cup called for, or 6-7 date, so the sweetness isn't overbearing.
Is this Mongolian Beef Gluten Free?
Yes, this Mongolian Beef is gluten free! Bonus, it's also grain free!
What can I use instead of cornstarch for Paleo Mongolian Beef?
While lots of Mongolian Beef recipes use cornstarch to thicken the glaze, this is a completely Whole30 compatible and Paleo friendly, so cornstarch is out.
Here we are using arrowroot powder! In my opinion it's the best paleo thickener for this recipe.
If you need a substitution, you can use tapioca flour as well. It can make the glaze a bit gummy instead, but it's not a bad substitute.
If for some reason your glaze doesn't thicken enough, you can thicken it via a slurry!
Mix together 1 part arrowroot with 2 parts cold water, and pour it into the sauce, stirring rapidly.
Depending on how thin the liquid is, I suggest starting with 1 Tbsp. of arrowroot and 2 Tbsp. of cold water.
What beef to use for this Gluten Free Mongolian Beef?
I recommend if possible to use organic, grass fed, and grass finished beef.
For cuts, I love using stew meat! It's so tender, but I do recommend cutting it down to more bite sized pieces.
How to serve this Paleo Asian Beef Recipe
If you're doing the Whole30, pair the Whole30 Mongolian Beef over cauliflower rice!
If you're gluten free, then this gluten free Mongolian beef is delicious over white rice.
Why is Mongolian Beef so Tender?
It really comes down to the cut of beef. Stew meat is a great option without having to shop around.
Definitely try to get a cut with a lot of marbling. If not, use a meat tenderizer! It seriously make the beef much less tough and less chewy.
Paleo, Whole30 Mongolian Beef Recipe
Paleo + Whole30 Mongolian Beef
- 1 Knife
- 1 Cutting Board
- 1 meat tenderizer
- 1 dutch oven or large skillet
- 1 wooden spoon
- 1.5 lb beef
- 2.5 tsp. arrowroot powder
- 1 Tbsp. sesame oil
- 1 inch ginger root
- 4 cloves garlic
- 1 cup water
- ½ cup coconut aminos
- 8 dates for whole30 version
- ½ cup coconut sugar for paleo version
- ½ tsp. salt
- green onions thinly sliced
- red pepper flakes
- Chop the beef into bite sized pieces. Pound with a meat tenderizer if using one. In a medium sized bowl, thoroughly mix beef and flour, and let sit until ready to cook.
- If making a Whole30 version, place the dates in a small pan of water and bring to a boil for 30 seconds or so, then remove from heat and drain the water, keeping ¼ cup of the water in the pan. Removed the seeds, and blend together the dates and water into a paste. Set aside.
- Heat sesame oil in a skillet over medium heat.
- Chop the garlic and grate the ginger.
- Add ginger and garlic, and cook for one minute.
- Add water, coconut aminos, coconut sugar (paleo) or date paste (whole30), and salt. Let simmer for 5 minutes and stir frequently. Add beef and mix to coat in sauce. Cook for about 8-10 minutes, or until cooked through. Stir frequently.
- Serve with cauli rice or white rice, and top with green onions and red pepper!
More Easy Whole30 Recipes to Try
Did you try this paleo mongolian beef, or did you make the Whole30 mongolian beef version? What did you think? Leave me a comment below with your thoughts!
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