Gluten-Free Mongolian Beef
2.5 pounds flank steak/London broil
1/2 cup cornstarch
1 (8-fl oz) bottle coconut aminos
1 tablespoon sugar
3 tablespoons olive oil
1 1/2 cups bone broth
1 tablespoon minced garlic
1 teaspoon grated ginger
2 cups carrot matchsticks
Chopped green onions and white sesame seeds for garnishing
Cut flank steak into 2-inch long thin strips and place them in a medium bowl.
Add cornstarch to the bowl. Mix with a spoon or your hands until the beef pieces are evenly coated. Transfer the beef into a slow cooker.
In the same bowl, add coconut aminos, brown sugar, olive oil, bone broth, minced garlic and ginger. Whisk until combined. Scrape off the cornstarch on the side of the bowl.
Pour the sauce over the beef in the slow cooker and add carrot matchsticks. Give all ingredients a gentle stir. Make sure that the beef is coated by the sauce.
Cover and cook on high for 2-3 hours or on low for 5-6 hours.
Once the beef is done, taste and add more salt if desired. Serve it over rice. Garnish with chopped green onions and white sesame seeds.
Mongolian beef recipe made gluten free in a slow cooker! This is a perfect recipe for slow cooker beginners or for those who are just looking for a stupidly simple dump meal.
Thursday, March 9, 2017 - 12:48am