Mongolian Beef and Broccoli
Thank you once again to Whole Kitchen Sink for another terrific recipe idea. This was one of the first Whole30 web sites I started following faithfully and I have always enjoyed how her ideas seemed to spark more recipe ideas in my brain. There are so many other great healthy recipe bloggers I enjoy reading now also, a shout out to all of you for sharing! That is partly why I am passionate about creating and sharing healthy recipe ideas! We can do this together!
This dish is Whole30, paleo, low carb, and gluten free, that should hopefully fill all of your family and friends eating plan needs! Even if you are cooking for someone who doesn’t seem to care about what is in their food, you are secretly keeping them healthy during these crazy times!
This has very tasty Asian flavors combined in with the meat and then simmered in the crock pot. About 30 minutes before serving, the broccoli and peppers are added so the vegetables are cooked just right when meal time comes. I wouldn’t say this is an all day crock pot meal though, with the temperature of my crock pot on the lowest setting, the meat was fall apart tender after about 4 hours, so maybe don’t go longer than 6 hours? Or, if you are home and can tend to your oven, this would also be great started in a dutch oven for a couple hours on low temperature, then add the broccoli and peppers for the last little bit. Either way, you will find this combination of flavors delicious and worthy of being added to your regular menu rotation.
INGREDIENTS -
1 1/2 - 2 pound flank or skirt steak, sliced 1/4” - 1/2'“ strips
1/4 cup gluten free flour
1 Tbsp toasted sesame oil
4 green onions, sliced (reserve some for garnish)
1/2 cup coconut aminos
1 cup beef broth
2 Tbsp rice wine vinegar
1 Tbsp minced garlic
2 tsp ground ginger
1/4 tsp crushed red pepper flakes, or more if you like spicy!
1 cup carrots, sliced
1 red bell pepper, sliced
1 head broccoli, cut into florets, about 3 cups
1 Tbsp gluten free flour mixed with 2 tbsp water for thickening, tapioca flour works well
Sesame seeds for garnish
Serve over rice or riced cauliflower
Slice the steak against the grain approximately 1/4 - 1/2 inch thick. Toss the steak with 1/4 cup gluten free flour in a bowl or plastic bag, or directly in the crock pot.
Add sesame oil, green onions, coconut aminos, broth, vinegar, garlic, ginger, red pepper flakes, and carrots to the slow cooker and stir in with the beef to combine. Cover and cook on low for 4-6 hours.
About 30 minutes before serving, stir in the bell pepper and broccoli. Cover and continue cooking until the vegetables are tender but still slightly crisp.
Combine 1 tablespoon gluten free flour with 2 tbsp cold water in a small dish and whisk with a fork to dissolve the flour. Pour into the slow cooker and combine, allow a few minutes for the sauce to thicken.
Grab your favorite bowl and serve this over rice or riced cauliflower, Garnish with sesame seeds and green onions or add more crushed red pepper flakes to increase spice level.
Do you have other favorite vegetables on hand? Don’t hesitate to add them - mushrooms, zucchini, water chestnuts, or ????
I had made a large batch of this and the next night served it over a baked potato, it is just as good!