Slow Cooker Mongolian Beef
Ingredients
- 1 ½ lb flank steak sliced thin against the grain
- 1 tsp sea salt
- ¼ tsp black pepper omit for AIP
- 1 tbsp arrowroot starch
- ½ cup carrots shredded
- ½ cup coconut aminos
- ½ cup beef broth sub water
- 2 tsp apple cider vinegar
- 2 tsp coconut sugar omit for whole30
- 3 cloves garlic minced
- 1 thumb ginger grated
- 3-4 green onions sliced into 1" pieces
Instructions
- Season the beef well and toss in arrowroot starch to thoroughly coat. Add to the bottom of the slow cooker along with the carrots.
- Combine the coconut aminos, broth, apple cider vinegar, and seasonings (reserving the green onion) and mix well.
- Pour the mixture into the slow cooker and stir well to coat.
- Place the lid on the slow cooker and cook on high for 2-3 hours or low for 4-5 hours.
- Stir in the green onion and allow to soften.
- Serve with cauliflower rice or steamed broccoli.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 14.2g | Protein: 24.8g | Fat: 5.8g | Fiber: 0.6g