Mongolian Beef

Ingredients

• 1 lb skirt steak, thinly sliced

• 1 tsp salt

• 1 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 2 tbsp cornstarch

• 2 tbsp avocado oil

• 4 clove garlic, minced

• 1 tbsp ginger, grated

• 1/3 cup coconut aminos

• 2 tbsp maple syrup (or honey)

• 1 tbsp sesame seeds, for garnish

• 1 tbsp green onions, chopped, for garnish

Instructions

1. Add 1 lb thinly sliced skirt steak to a bowl and coat with 1 tsp salt, 1 tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder.

2. Toss in 2 tbsp cornstarch and ensure each piece is evenly coated.

3. Heat a large pan over medium-high heat and add 2 tbsp avocado oil.

4. Once the oil is hot, add the beef in an even layer. If necessary, cook in batches. Sear for 2-3 minutes per side until browned.

5. While the beef cooks, combine 4 cloves minced garlic, 1 tbsp grated ginger, ⅓ cup coconut aminos, and 2 tbsp maple syrup in a small bowl.

6. Once the beef is cooked to your liking, turn off the heat and pour the sauce over it. Toss to coat—the sauce will thicken quickly.

7. Transfer to a container for meal prep or enjoy immediately.

Serves: 4 Time: 30 minutes Calories: 281 Protein: 26g Carbs: 19g Fat: 12g