Mongolian Beef + Cauliflower Rice

Ingredients:

• 1 lb flank steak sliced against the grain into thin, bit-sized pieces
• 1/2 tsp sea salt
• 2 tsp tapioca starch
• 1/4 cup avocado oil or ghee
• 1 inch fresh ginger grated
• 1/3 cup coconut aminos
• 1/4 cup water
• 1 tsp fish sauce
• 1 bunch green onions cut into 2-inch pieces

Directions:

• Season the beef with salt, then toss together.
• Sprinkle the tapioca starch then toss until evenly covered.
• Heat avocado oil in a skillet over medium high heat.
• Working in batches, drop the beef in the oil a few at a time so the pieces aren’t touching each other. Fry until dark and crispy, about 1 1/2 minutes on each side.
• Remove from the skillet and set aside. Drain the oil from the skillet but leave about 1 tablespoon.
• Add ginger into the same skillet. Saute until fragrant, about 1 minute.
• Add coconut aminos, water, and fish sauce, and stir to combine.
• Add the fried beef, and let it simmer for 3 minutes until the sauce is thickened. Stir in green onions and simmer for 2 more minutes.
• Remove from heat and serve with cauliflower rice.

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