Please don’t disregard this recipe if you don’t have an Instant Pot. Just scroll down to the notes section where I give stovetop instructions.
If you enjoy the American version of Chinese food, then you will love this dish. Most of my other Asian inspired recipes, such as Pork and Veggie Un-rolls, Ground Beef Stir-fry or Citrus Chicken thighs, have a fairly light sauce. This Mongolian Beef boasts the rich, dark, syrupy sauce lots of people love!
I’ve tweaked and tweaked this recipe until my family deemed it prefect. I started with a non-Paleo version I saw on another website and continued to reduce the amount of coconut aminos and sweeteners until I got it just right for this family.
Make this recipe once as written and if you want it a little sweeter, it’s super easy to just add a little more coconut sugar or honey. But really, less is more in this instance. The sauce is still super rich and flavorful and won’t send you into a sugar coma afterward! I promise.
If you get a craving for Chinese food, but you’re doing a Whole 30, never fear, you can leave out the coconut sugar and honey and add in 3 or 4 dates instead. Those few dates will impart enough sweetness and you won’t feel like you’re missing out one tiny bit.
Serve this dish with a great big helping of stir-fried or roasted vegetables and you have an amazingly flavorful, complete meal.