This easy Mongolian beef recipe uses gluten-free tamari, arrowroot starch for thickening and plenty of fresh ginger to create a copy cat of PF Chang’s classic sauce that is both healthy and delicious. For a paleo version, simply swap the tamari for coconut aminos.
In a small mixing bowl, combine the tamari, stock or water, ginger, garlic, red pepper flakes, maple syrup and 1 tablespoon arrowroot starch.
Pour the tamari mixture into the pan and scrape up any brown bits that may have formed. Simmer gently over medium-low heat until reduced slightly, about 3 minutes. Return the steak and broccoli to the pan and toss to coat. Garnish with the scallions and serve immediately over brown rice.
To make low FODMAP: use only the green parts of the scallions, omit the garlic.
To make this paleo: swap coconut aminos for the tamari.