Mongolian Beef + Cauliflower Rice | Esther Blum Integrative Dietician

Mongolian Beef + Cauliflower Rice

Education to Empowerment with Esther Blum, Integrative Dietitian and High Performance Coach

Mongolian Beef + Cauliflower Rice


  • 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


  • 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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