Mongolian Beef (Gluten-Free, Sugar-Free)

Ingredients

• 1.5 lbs flank steak, thinly sliced
• 1/2 cup cornstarch
• 1/2 cup avocado oil for frying
• 1/4 cup tamari
• 1/4 cup water
• 1/3 cup allulose
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 3 green onions, sliced

Method

1. 1

   Toss the sliced beef in cornstarch until evenly coated.

2. 2

   Heat avocado oil in a wok or large skillet over high heat. Fry the beef in small batches, without crowding the pan, 1-2 minutes per side until crisp — frying in small batches like this is what lets each piece crisp individually, instead of steaming together in one soggy clump if the pan is too full.

3. 3

   Remove beef and drain on a paper towel-lined plate.

4. 4

   In the same pan, combine tamari, water, allulose, garlic, and ginger, simmering 2-3 minutes until slightly thickened.

5. 5

   Return the crispy beef to the pan, toss to coat, and garnish with green onions before serving immediately.