Instant Pot Mongolian Beef (Paleo)
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Lexi's Clean Kitchen · by Lexi★ 4.7 (12)

Instant Pot Mongolian Beef (Paleo)

NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 53%
CARBS 35G36% OF CAL
4G FIBER25G SUGAR5G OTHER
FAT 18G43% OF CAL
5G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender steak tossed in a sticky-sweet mongol sauce made with coconut aminos and dates, loaded with peppers and carrots. This pressure-cooker version skips the takeout in favor of a paleo-friendly, umami-packed meal.

mainchinesebowlstir frybeefgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound flank steak (cut into 1/4-inch thick pieces against the grain)
  • 2 teaspoons arrowroot or tapioca flour
  • 2 tablespoons butter or avocado oil
  • 1/2 cup coconut aminos
  • 1/2 cup beef broth
  • 3 garlic cloves (minced (divided))
  • 3 teaspoons ginger (grated (divided))
  • 2 teaspoon sesame oil (divided)
  • 1 teaspoon fish sauce
  • 2 medjool dates (pitted and finely chopped*)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 2 carrots (cut into match sticks)
  • 2 cups (napa cabbage thickly sliced)
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bunch green onion (for garnish)
  • 1 teaspoon white sesame seed (for garnish)
PREP
5M
SODIUM
1434MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.