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Wagyu Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice

Fullblood Wagyu Sirloin Tip Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice

Prep Time: 30 Minutes (plus 2 hours to marinate)
Cook Time: 20 Minutes
Servings: 4-6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

This recipe is Paleo, Whole30, Gluten-Free, and Dairy-Free.



  • 1/4 CUP Coconut Aminos
  • 1 TBSP Fish Sauce
  • 3 TSP Sesame Oil
  • 2 TSP Arrowroot Starch
  • 1/2 TSP Baking Soda
  • 4 TBSP Avocado Oil (divided)


  • 1 TBSP Avocado Oil
  • 3 TBSP Garlic (finely minced, divided)
  • 3-inch-long Piece of Ginger (minced, divided)
  • 2 Serrano Peppers (thinly sliced)
  • 1 BUNCH Green Onion/Scallions (cut into 3-inch-long pieces, white and green parts separated)
  • 2 CUP Broccoli Florets (cut into bite-size pieces)
  • 1 Baby Bok Choy (sliced into 1/4-inch pieces)

Scallion Cauliflower Fried Rice

  • 1 HEAD Cauliflower or 4 CUP Cauliflower Rice (thawed)
  • 2 TBSP Sesame Oil (divided)
  • 2 Garlic Cloves (minced)
  • 1/2 CUP Green Onions/Scallions (diced)
  • 2 Eggs (beaten)
  • 3 TBSP Coconut Aminos


  • Wok
  • Grater or Food Processor


Pull the Fullblood Wagyu sirloin tip steak from the freezer 2 days before starting this recipe, and put in the refrigerator to fully thaw.

Thin slice the steak against the grain.

In a large bowl, combine the sliced Wagyu beef sirloin tip steak with the arrowroot starch and baking soda.

Once combined, mix in the coconut aminos, fish sauce, toasted sesame oil, 2 tablespoons of avocado oil, half of the minced garlic, and half of the minced ginger.

Cover, and let the meat marinate for 2 hours.

Once the Wagyu beef has marinated, drain off the marinade into a small bowl, and reserve.


Shred the cauliflower using the largest side of a grater. Or, pulse some rough cut pieces of cauliflower in a food processor (the end product should resemble small grains of rice).

Heat 1 tablespoon of sesame oil in a large wok over medium heat.

Add the minced garlic, and stir until fragrant (usually takes about 2 minutes).

Add the grated cauliflower and 1 tablespoon of sesame oil to the pan. Stir fry quickly, for about 1 minute, to cook the cauliflower (you want it to be soft but not mushy).

Make a well in the middle of the pan, and turn the heat down. Add the beaten eggs to the well.

Stir gently and continuously until the eggs are fully cooked.

Stir in the coconut aminos and diced green onions/scallions just before serving.


In a large wok, add 2 tablespoons of avocado oil.

Pan fry the marinated Wagyu beef in two batches, without disturbing, over medium-high heat until the beef is a crisp brown (usually takes about 2 minutes).

Then, flip over the beef, and sear for 30 seconds.

Set the beef and the pan juice aside.

Clean out the wok.


Heat the wok to medium-high heat. Add 1 tablespoon of avocado oil.

Sauté the broccoli florets, serrano peppers, and the white parts of the green onion until softened with a little bit of color on them (usually takes about 3-4 minutes).

Then add the remaining marinade (that you saved earlier), the second half of the finely minced garlic, and the second half of the minced ginger.

Cook for 1-2 minutes until fragrant, making sure you don’t burn the ingredients.


Turn off the heat. Add the cooked Fullblood Wagyu beef sirloin tip steak slices back to the wok.

Add the green parts of the green onion/scallion to the wok, as well as the sliced bok choy.

Quickly toss all of the ingredients to coat. Then, let it sit in the hot pan for 30 seconds.

Serve hot and immediately with the scallion cauliflower fried rice. Enjoy!

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