mongolian beef

Happy Monday dear readers! I hope your weekend was both relaxing and fun and that all of you on the East coast are safe! 

My weekend was packed. Between going out dancing in costume, helping a friend move, going for a lap swim (with my Olympic qualifying room mate…), and watching the Giants win the World Series, I did not sit down! Unfortunately, the state of my room and laundry piles are extremely compelling evidence to the craziness of the weekend. Usually Sundays are devoted to things like cleaning, laundry, and food prep, but I decided to go watch the Giants game at a sports bar in the Marina. I am so glad that I went. I have never seen so many strangers bond, dance, jump, and scream like that. 

The bar after the Giants won. Champagne showers… 

making new friends!

the streets post-game

I have to admit though, I am happy it is the workweek where I can sink into my schedule, work out, and eat healthy, homemade food all week. Today’s workout is going to look something like this:

Booty Building Workout

The squat pyramid

  • 5 squats, 95#
  • 5 squats, 105#
  • 5 squats, 115#
  • 5 squats, 125#
  • 5 squats, 135#
  • to (almost) failure, 155#
  • to (almost) failure, 145# then 135#, then 125#, then 115#, then 105#, then 95#

3 sets of 8-12 at a challenging weight

  • lat pull downs
  • walking lunges holding DB in each hand
  • rows
  • incline sit ups

The recipe for today is not completely paleo but is far healthier than your typical takeout version of Mongolian beef, which is usually loaded with sugar!

Healthier Mongolian Beef

Recipe: Serves  2 – HIGH PROTEIN, DAIRY FREE, LOW SUGAR

adapted from very culinary
  • 1 tsp coconut oil
  • 1/4 teaspoon ginger, minced
  • 1/2 tablespoon garlic, chopped
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/3 cup NuNaturals Baking Blend Stevia
  • 1/2 tsp molasses
  • 1 tbsp coconut oil
  • 1/2-2/3 lb flank steak
  • 2 tbsp white whole wheat flour (or tapioca or potato starch)
  • 1 green onion

Directions – For the sauce, heat 1 tsp of coconut oil in a sauce pan over medium low heat. Add the fresh ginger and garlic to the pan, quickly followed by the soy sauce and water. Add the baking stevia (or sugar) to the sauce and raise the heat to medium and boil for 2-3 minutes, until the sauce is thicker. Remove the pan from heat.

Slice the steak into bite size pieces. Lightly dust the pieces of steak with the flour or starch. Let sit for 5-10 minutes so the starch sticks. During that time, heat up 1 tbsp of coconut oil in a pan on medium-high heat, until hot but not smoking. Add the beef to the oil and saute for just about two minutes or until the beef is darkened on the edges. Remove the beef and place on a clean towel. Put the pan with the sauce back on the medium heat and put the meat back into the pan to simmer for 1 minute. Add the green onions.

Serve the beef with steamed broccoli and your choice of carbohydrate (like soba noodles, quinoa, rice, potatoes, or more broccoli!). Use the extra sauce for the veggies, etc.

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3 responses to “mongolian beef

  1. that mongolian beef looked sumptuous….. and i am a fan of mongolian beef,
    though I’ve never seen it look SO GOOD….you do it right ….as always!…

  2. MMmm, mongolian beef is deeeelish. Curious, would subbing out coconut aminos for the soy sauce make it paleo? Or is it the molasses too?

    Girl, I’m SO glad to see you having so much fun! Good for you, and enjoy every minute of it. ;)

  3. Who’s the olympian?!

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