One of the things that I like the most about Danielle Walker of Against All Grain’s recipes is that she lives in the real world. She has a husband and a young child, so when she writes her recipes, they don’t usually involved any crazy techniques and hours of preparation. This recipe, from her book Against All Grain is super simple to make. It doesn’t involve a ton of ingredients and it cooks in the crock pot. I paired it with a side of steamed veggies here, but I bet it would be delicious over some cauliflower rice.
So, in case you missed the memo like I did, Brittany Angell is a culinary genius. I have no idea how in the world I was so clueless for so long, but I’m glad that I’m the loop now. I first found one of her recipes on pinterest, (you can follow me here, if you’d like), but when I started browsing her website I was amazed! We’re taking cinnamon rolls, bread, pies, fudge rounds, twinkies! All modified for people with food allergies or special diets. Some of the recipes are part of her Club Angell, which is a paid membership, but some are free. I’d like to say that I’ve tried some of the recipes in Club Angell, and while I absolutely think that the $15 membership is a steal for what you get, $15 can buy a lot of diapers at the moment, so I’m not a member yet. I hope to be eventually, though. She does also have a book coming out soon, which looks awesome. I’ve been following her on instagram, and she keeps posting pictures from the book. IT LOOKS FANTASTIC. You can check it out here. So, this recipe is one of the free ones (yippie!).
I just paired this Sweet and Sour Chicken with a side of steamed mixed veggies. I have to say that it tastes just like take out, and required way less work than a non Paleo version that I used to make.
So, I found this recipe for Mongolian Beef on Pinterest and thought it looked like something that I might be able to make some changes to, and come up with a paleo version. Whenever I see a recipe, I keep a few easy swaps in mind
Recipe Says: Paleo Swap:
Soy sauce Coconut aminos if you avoid soy, or gluten free soy sauce
Cornstarch Arrowroot powder
Vegetable oil Coconut oil
Sugar Maple syrup/honey
These work for me in a 0ne to one swap. There are lots of other paleo substitutions in recipes, but some of them involve making other changes. (For example almond flour doesn’t replace flour in a recipe without making other changes, like adding more eggs or liquid).
2 teaspoons coconut oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup coconut aminos
½ cup water
¾ cup maple syrup (This can be reduced to make the dish less sweet).
coconut oil, for frying (about 1 cup)
1 lb flank steak
¼ cup arrowroot powder
2 large green onions, chopped
Heat 2 tsp. of coconut oil in a medium saucepan over medium/low heat. Don’t get the oil too hot.
Add ginger and garlic to the pan and quickly add the coconut aminos and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak into 1/4″ thick bite-size slices. Dip the steak pieces into the arrowroot powder to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the arrowroot powder sticks. As the beef sits, heat up one cup of oil in a wok (or a deep skillet). Heat the oil over medium heat until it’s nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. I served this over cauliflower rice.