Name: Slow Cooker Mongolian Beef
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 1 1/2 lb flank steak, sliced thin against the grain; 1 tsp sea salt; 1/4 tsp black pepper (omit for AIP); 1 tbsp arrowroot starch; 1/2 cup carrots, shredded; 1/2 cup coconut aminos; 1/2 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

Ingredients

Scale

1 1/2 lb flank steak, sliced thin against the grain
1 tsp sea salt
1/4 tsp black pepper (omit for AIP)
1 tbsp arrowroot starch
1/2 cup carrots, shredded
1/2 cup coconut aminos
1/2 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

Cook Mode Prevent your screen from going dark

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 Size: 1 serving
Calories: 214
Fat: 5.8g
Carbohydrates: 14.2g
Fiber: 0.6g
Protein: 24.8g