Mongolian Beef with Cauliflower Stir-Fry Rice

I’ve always had an interest in Mongolia. It seemed like a mysterious country, full of beautiful landscapes and nomads. Even better, they have barbecue, which is one of the greatest things on Earth.


My husband loves beef, and since I like to have it as a rare treat in our house, I decided to give this a try. I like to eat beef sparingly because of the expense (grass-fed steak is not cheap!), the environmental impact, and…I’m going to be honest here….I’m not the biggest fan of the taste. I know, I know…what kind of Paleo eater doesn’t enjoy beef? Me, is the answer. I like the occasional beef dish, but I don’t make a habit out of it, and I think the world thanks me for it. If you have any questions about the environmental impact of cattle, here’s a good link.


Anyway! Here is my recipe for Mongolian Beef with Cauliflower Stir-Fry Rice. I am working on this recipe so that the sauce gets more of that dark, rich color. I think the key may be adding more molasses, and subtracting some honey. I’ll keep you posted.

Mongolian Beef with Stir-Fry Cauliflower Rice

This is my personally developed version of Mongolian Beef. It may not have that characteristic dark brown sticky sauce that they have in Chinese restaurants, but it’s still good, I promise (and way healthier for you)!

Yields: Serves 2

  • Sauce:
  • 1/8 tsp ground ginger
  • 1 clove of minced garlic
  • 1/8 cup coconut aminos
  • 1/8 cup beef broth
  • 1 tbsp Chinese cooking wine
  • 1 tbsp honey
  • 1 tbsp blackstrap molasses
  • 1/8 tsp sea salt
  • 1/8 tsp cracked black pepper
  • 1/4 tsp crushed red pepper
  • Stir-Fry Cauliflower Rice:
  • 1 head of cauliflower, riced with a food processer
  • 1 tbsp of unrefined organic coconut oil
  • 2 cloves of minced garlic
  • 1/2 cup minced white onion
  • 1 large crown of broccoli, cut into small florets
  • 1/2 cup shredded carrots
  • 1 bell pepper, diced
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp ground ginger
  • a sprinkling of crushed red pepper
  • 1 lb. grass-fed beef strips (flank or sirloin steak are ideal)
  • 1 tbsp of unrefined organic coconut oil
  • Salt and pepper to taste

First, start the sauce. Pour all sauce ingredients into a saucepan over medium heat. Once all ingredients have been blended together and sauce is simmering, turn down the heat to medium-low and simmer while you prepare the rice and beef.

You can choose to either start the beef or rice next, but honestly, I would cook the beef first. In a wide skillet over medium-high heat, melt the coconut oil and stir in the beef. Season with salt and pepper. Cook, continually stirring, until no longer pink (approximately 8-10 minutes). Set aside.

Next, get a large stock pot for the cauliflower rice. I would just place it right on the same burner previously set at medium heat for the beef, and melt the next tablespoon of coconut oil. Once the stockpot is heated, add the garlic and onions and saute for 3 minutes. Then add the riced cauliflower, and cook for 7 minutes. Add in the remaining stir-fry vegetables and seasonings and cook until broccoli is bright green, approximately 6 more minutes.

Check on the sauce and see if it's the right thickness for you. If it's too thin, then you can make a thickener of 1/2 tablespoon of arrowroot starch mixed in with 1/4 cup of cold water to add to the sauce. Otherwise, you can wait for it to boil down and reduce.

Mix in the beef with the cauliflower rice, and top with the sauce (or mix it all together, which is what I always do). Enjoy!

  • Preparation time: 20 minutes
  • Cook time: 15-17 minutes
  • Total time: 37 minutes