Tag Archives: beef

Whole30 Mongolian Beef (Paleo, Keto, AIP Option)

This easy Keto and Whole30 Mongolian Beef is so much healthier and tastier than takeout and it only takes 20 minutes to make, with an AIP option!

Whole30 Mongolian Beef

Did you hear? My Korean Paleo cookbook cover image is finalized and I shared it on social media! I’m honestly so stoked about how it looks and can’t wait to share more details about preorder gifts soon, so make sure to go preorder your copy.

I don’t know if it’s because I’ve had my cookbook on my mind, but I’ve been craving Asian food more and more recently. One of my favorite Chinese food takeout menu items used to Mongolian beef, but even as a kid, I remember thinking how sweet it was from all the brown sugar.

Whole30 Mongolian Beef Recipe

Well, as someone who likes to keep her sugar intake low these days, I decided to make a Whole30 version of Mongolian Beef without any added sugar and it turned out fantastic. The yummy flavor comes from coconut aminos, which has a natural sweet taste especially when cooked down like it’s done in this recipe.

The garlic ginger sauce is so dang delicious, and it only take 20 minutes from start to finish! Definitely my kind of meal on busy weeknights.

Whole30 Mongolian Beef

Keeping It Low Carb

This Whole30 Mongolian Beef is fantastic on its own, but if you want a delicious side that goes well with it, serve it with some cauliflower rice! This keeps it low carb, keto, AIP, and Whole30-compliant. If you are fine with eating real rice, then you do you, boo! There’s no wrong way to eat anything and we just gotta do what feels right for our body.

AIP Option

This recipe is really easy to adjust to make it AIP compliant. All you have to do is omit the crushed red pepper during cooking, as well as the sesame oil and sesame seeds added in at the end. It’ll still turn out delicious because the sauce is what makes this dish! It’s hard to beat the combination of coconut aminos, garlic, and ginger.

I hope you enjoy this Whole30 Mongolian Beef, that comes together quickly and easily. Let me know how yours turns out and comment below! I love getting your feedback on my recipes so I can keep improving and creating dishes that you love.

Whole30 Mongolian Beef

Whole30 Mongolian Beef

Whole30 Mongolian Beef (Paleo, Keto, AIP Option)

Course: Main Course
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 318 kcal
Author: Jean Choi

This easy Keto and Whole30 Mongolian Beef is so much healthier and tastier than takeout and it only takes 20 minutes to make, with an AIP option!

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Ingredients

  • 1 lb flank steak sliced against the grain into thin, bite-sized pieces
  • 1 tsp sea salt
  • 2 tsp tapioca starch
  • 1/4 cup avocado oil or ghee
  • 4 garlic cloves minced
  • 1 inch fresh ginger grated
  • 1/2 tsp crushed red pepper omit for AIP or if you don't want spicy
  • 1/3 cup coconut aminos
  • 1/4 cup water
  • 1 tsp fish sauce
  • 1 bunch green onions cut into 2-inch pieces
  • 1 tsp sesame oil omit for AIP
  • Toasted same seeds, for garnish omit for AIP

Instructions

  1. Season the beef with salt, then toss together.

  2.  Sprinkle with tapioca starch then toss until evenly covered.

  3. Heat avocado oil in a skillet over medium high heat. 

  4. 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. 

  5. Remove from the skillet and set aside. Drain the oil from the skillet but leave about 1 tablespoon.

  6. Add garlic, ginger, and crushed red peppers, if using, into the same skillet.

  7. Sauté until fragrant, about 1 minute.

  8. Add coconut aminos, water, and fish sauce, and stir to combine. 

  9. Add the fried beef, and let it simmer for 3 minutes until the sauce is thickened.

  10. Stir in green onions and simmer for 2 more minutes.

  11. Remove from heat and stir in sesame oil. 

  12. Sprinkle with sesame seeds before serving with cauliflower rice.

Nutrition Facts
Whole30 Mongolian Beef (Paleo, Keto, AIP Option)
Amount Per Serving (1 serving)
Calories 318 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 4g 20%
Cholesterol 68mg 23%
Sodium 927mg 39%
Potassium 415mg 12%
Total Carbohydrates 6g 2%
Protein 24g 48%
Vitamin A 2.7%
Vitamin C 2.5%
Calcium 3.4%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
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Paleo Sloppy Joe Casserole (Whole30 Compliant)

This easy Whole30 friendly and Paleo Sloppy Joe Casserole is a perfect weeknight family dinner recipe, and it’s great for leftover as well! It’s a delicious twist on a childhood favorite.

Paleo Sloppy Joe Casserole

I’ve been loving getting creative in the kitchen lately ever since I handed in my manuscript for my Korean Paleo cookbook, now that most of my energy isn’t spent on creating and perfecting recipes for the cookbook. Also, I’ve been eating SO MUCH Korean food during the cookbook writing process, so all-American dishes like this Paleo Sloppy Joe Casserole is such a welcome change in the kitchen.

Paleo Sloppy Joe Casserole Recipe

I don’t know if I can even describe this Paleo Sloppy Joe Casserole in a way that’s accurate enough to justify how tasty it is. It’s basically sloppy joes in a casserole form (duh), baked with extra sauce to coat the spaghetti squash that it’s cooked with. The concept is so simple, but the flavors are so comforting and takes me back to my childhood home cooked meals.

Paleo Sloppy Joe CasserolePaleo Sloppy Joe Casserole

Instant Pot Spaghetti Squash

This recipe is pretty dang easy on its own, but becomes even easier if you own an Instant Pot. The first thing you are going to have to do is cook your spaghetti squash, and if you use the Instant Pot method, you don’t even have to cut the squash before cooking it. I love that because cutting a whole squash is always a pain in the butt involving a lot of arm muscles, the ones I don’t have. Time to fit in some arm workouts.

The rest of the steps are pretty straightforward, and you’ll glad to hear that the leftovers are delicious as well. I’ve tried reheating it in the oven and in the microwave, and they both tasted great and retained moisture well. It’s a great weeknight meal to feed a family, and if you have a busy week coming up, double up the recipe and cook it in a 9×13 baking dish to enjoy the leftovers for days!

Paleo Sloppy Joe Casserole Paleo Sloppy Joe Casserole

Paleo Sloppy Joe Casserole (Whole30 Compliant)

Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Servings: 5 servings
Calories: 334 kcal
Author: Jean Choi

This easy Whole30 friendly and Paleo Sloppy Joe Casserole is a perfect weeknight family dinner recipe, and it's great for leftover as well! It's a delicious twist on a childhood favorite.

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Ingredients

  • 1 medium spaghetti squash
  • 1 tbsp coconut oil
  • 1 lb ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 cup tomato sauce
  • 1/2 cup paleo ketchup or your favorite Whole30 ketchup if on a sugar detox
  • 1 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp sea salt
  • 2 eggs whisked

Instructions

  1. Preheat the oven to 400 degrees F. Cut the spaghetti squash in half and place cut side down on a baking sheet. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.

  2. OR, use the Instant Pot method to cook the spaghetti squash: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual. Release the pressure immediately and open the lid. Cut the squash in half.

  3. Remove and discard the seeds, then transfer the threads of the spaghetti squash to an 10x10 baking dish. 

  4. Lower or preheat the oven to 350 degrees F. 

  5. Heat coconut oil in a large skillet over medium heat. 

  6. Add ground beef, onion, and garlic, and cook stirring until the beef is browned, about 5-7 minutes. 

  7. Drain the liquid from the skillet. 

  8. Add tomato sauce, ketchup, coconut aminos, apple cider vinegar, dijon mustard, and sea salt, and stir together. Remove from heat.

  9. Pour the sloppy joes mixture over the spaghetti squash and stir together with a fork. Let it cool for 10 minutes. 

  10. Mix in whisked eggs until well combined. 

  11. Bake in the oven for 1 hour. 

  12. Cool for 10-15 minutes before serving.

Nutrition Facts
Paleo Sloppy Joe Casserole (Whole30 Compliant)
Amount Per Serving (1 serving)
Calories 334 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 9g 45%
Cholesterol 129mg 43%
Sodium 1128mg 47%
Potassium 546mg 16%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 8g
Protein 19g 38%
Vitamin A 8.6%
Vitamin C 8%
Calcium 4.5%
Iron 15.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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Paleo Asian Meatloaf

Give a fun Asian twist to a classic comfort food dish with this gluten free and paleo Asian Meatloaf. It’s crazy easy to make yet so full of flavor!

Paleo Asian Meatloaf

Growing up in a Korean household, meatloaf wasn’t something we ate in our home. I somehow first learned about it in college, and I remember being completely grossed out at the concept. “It’s like a loaf of bread… but with meat??? Ew…” And then I tried it at a local restaurant in Brooklyn and it completely changed my mind. It was delicious, comforting, and packed with flavor, and it surprised me in the best way.

Ever since, I’ve been making various gluten free versions at home, especially when there are no protein sources other than ground meat in the fridge. This Paleo Asian Meatloaf recipe was inspired by ALL the Korean cooking I’ve been doing for the Korean Paleo Cookbook (finally available for pre-order!), and it’s one of my favorite versions yet!

Paleo Asian Meatloaf Paleo Asian Meatloaf

As with all meatloafs (meatloaves?), the instructions are super simple. Mix meat, binder (an egg, in this case), and veggies together and bake them in a delicious, flavorful ketchup base sauce. In this recipe, you’ll find that the sauce is heavy on the coconut aminos to bring out the umami Asian flavor and it actually goes surprisingly well with a bit of ketchup mixed in there.

If you end up having leftovers, take the slices of the meatloaf and pan fry them in a little bit of oil for a few minutes on both sides. This will create a slight char and moisten up the meat again and they’ll taste as good as new! So delicious with some veggies and rice on the side. It’s an easy weeknight dinner since most of the work is done in the oven so you can enjoy that time doing other more important things, and you’ll have a tasty, filling meal at the end of it.

Paleo Asian Meatloaf Paleo Asian Meatloaf

Paleo Asian Meatloaf

Course: Main Course
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 322 kcal
Author: Jean Choi

Give a fun Asian twist to a classic comfort food dish with this gluten free and paleo Asian Meatloaf. It's crazy easy to make yet so full of flavor!

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Ingredients

Meatloaf

  • 1.5 lb ground beef
  • 1 egg whisked
  • 1/2 medium onion chopped
  • 2 green onions chopped, plus more for garnish
  • 2 garlic cloves minced
  • 2 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper

"Soy" Glaze

Instructions

  1. Preheat oven to 350 degrees F. 

  2. Combine all ingredients for the meatloaf in a large bowl, and mix well.

  3. Transfer the mixture to a 9x5 loaf pan.

  4. Bake for 45 minutes.

  5. While the meatloaf is baking, stir together "soy" glaze ingredients in a small bowl.

  6. Once the meatloaf is done cooking, remove from the oven and carefully tilt it over the sink to pour out the juice that has cooked out of the meat. 

  7. Pour the glaze over the meat, spreading it out with a spatula, and bake in the oven for 10 more minutes. 

  8. Sprinkle with chopped green onions and let the meatloaf cool for 10 minutes before slicing them to serve. 

Nutrition Facts
Paleo Asian Meatloaf
Amount Per Serving (1 serving)
Calories 322 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 107mg 36%
Sodium 728mg 30%
Potassium 358mg 10%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 20g 40%
Vitamin A 1.9%
Vitamin C 2.1%
Calcium 3.1%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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