Ingredients
- 1.5–2 lbs flank or skirt steak, thinly sliced against the grain
- 1/4 cup arrowroot flour
- 2 tbsp toasted sesame oil
- 4 green onions, roughly chopped
- 2/3 cup coconut aminos
- 2/3 cup beef broth
- 2 tbsp rice wine vinegar
- 1 tbsp minced garlic
- 2 tsp ground ginger
- 1 tsp crushed red pepper flakes, or to taste
- 1/2 cup shredded carrots
- 1 green or red bell pepper, sliced
- 1 head broccoli, cut into florets
- Optional: 1 tbsp honey
- 1.5 tbsp arrowroot flour mixed with 2 tbsp water to thicken
- Sesame seeds and additional green onion to garnish if desired
Instructions
- Add the sliced steak and 1/4 cup arrowroot flour into the slow cooker and use tongs to coat the beef with the flour (can use a baggie to shake to coat, too)
- Add the sesame oil, green onions, coconut aminos, broth, vinegar, garlic, ginger, red pepper flakes, carrots and honey (if using) to the slow cooker and stir in with the beef to combine
- Cover the slow cooker and cook on low for 5-6 hours or on high for 2-3 hours
- 30 minutes prior to the end of the cook time, stir in the bell pepper and broccoli. Cover and continue cooking until the beef is tender and the vegetables are tender but still slightly crisp
- To thicken the sauce, combine 1.5 tbsp arrowroot with 2 tbsp water in a small dish and stir with a fork to dissolve the flour. Pour into the slow cooker and stir well as the sauce thickens
- Garnish with sesame seeds and green onions or add more crushed red pepper flakes to increase spice level
Notes
- This recipe did not call for salt because coconut aminos and beef broth often lends enough to the dish. At the end, give it a taste and add salt to your liking
- Tapioca flour can be used in place of arrowroot flour
Find it online: https://www.wholekitchensink.com/slow-cooker-mongolian-beef/