You have found your go-to recipe to prepare a meal full of delicious aromas! We adapted PF Chang’s recipe for Mongolian beef to contain lower sugar and no gluten while keeping its delicious flavor.

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What Do You Need?


2-3 tablespoon oil (coconut and/or sesame)
1 tablespoon ginger minced
1 tablespoon garlic minced
2/3 measure-cup coconut aminos (soy sauce substitute)
½ measure-cup rice wine or rice vinegar
½ measure-cup coconut brown sugar or Lakanto brown sugar (monk fruit sugar)
1 pound flank steak or top sirloin
¼ measure-cup arrowroot flour
4 green onions sliced
½ yellow onion chopped
Mushrooms (optional)
Red pepper (optional)
Broccoli (optional)
Snow peas (optional)
Carrots (optional)
Asparagus (optional)
Salt and pepper to taste

Let’s Get Cooking


1. Heat 1-2 tablespoon oil in a saucepan. Add ginger, garlic, coconut aminos, rice vinegar, and water

2. Dissolve brown sugar in the sauce and boil 2-3 min. Set aside

3. Slice meat

4. Coat meat with arrowroot flour

5. Heat 1-2 tablespoon oil in frying pan or wok

6. Sauté beef for approx. 2 minutes. Put on paper towels to drain

7. Add sauce and veggies to cook partially

8. Add meat. Simmer

9. Add green onions toward the end

Enjoy a flavorful meal where beef melts in your mouth! Its amazing flavor and short cooking time will make this recipe one of your top choices.