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Instant Pot "Paleo" Mongolian Beef

Sometimes our favorite family recipes don't adhere to my Paleo diet, so adaptations have to be made. The good thing is that no one knows the difference! Subtle swaps are the key to keeping this a "doable" lifestyle choice for me.

Instant Pot Paleo Mongolian Beef, adapted from Aunt Bee's Recipes.

  • 2 lbs top sirloin or flank steak, trimmed of gristle and thinly sliced against the grain

  • 2 Tbsp avocado oil

  • 1 tsp ginger, minced

  • 2 to 3 cloves garlic, minced

  • 1/2 cup water

  • 1 cup organic coconut aminos

  • 1.5 cups coconut sugar

  • 2 Tbsp tapioca starch (or flour)

  • 3 Tbsp cold water

  • Broccoli florets (one crown)

  • Riced cauliflower - "fried" (recipe here)

Turn the instant pot to sauté on high. Once pot is hot add oil and brown meat in 2 or 3 batches. Do not crowd. Transfer meat to a plate when browned.

Add the garlic and ginger and sauté, while stirring, 1 minute.

Add water, coconut aminos and coconut sugar. Stir to combine.

Add browned beef and any accumulated juices. Make sure the valve is sealed and press manual. Set the timer for 12 minutes.

When beep sounds, turn pressure cooker off and use a quick pressure release.

When valve drops carefully remove the lid. Turn the instant pot off.

In a small bowl, stir the tapioca starch and 3 tablespoons water, whisking until smooth. Add this mixture to the sauce in the pot, stirring constantly. Turn the instant pot back on and select saute; Stir in broccoli.

Let the broccoli cook for about 4-5 minutes while sauce thickens, then serve over cauliflower fried rice.

Want to see the live demo? Check it out here!


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