Sunday, September 16, 2012

Paleo Crock Pot Mongolian Beef

It was so gorgeous here today, and the caveman and I were kid-less and in the mood to be out and about. Days like this are perfect for the crock pot, as I had dinner cook while we were out, and had only to make some cauliflower rice in the evening.

I was a little disappointed that this didn't have a little more kick, so I did use a squirt a little sriracha over the top just before serving. Next time I might go heavier on the red pepper flakes or add some of the sriracha into the sauce. I'm sure honey would work in lieu of palm sugar, but I do like how the latter pairs with Asian flavors.
Paleo Crock Pot Mongolian Beef

2 lb. flank steak, cut into strips or chunks
1/4 cup of arrowroot powder
1/2 cup of coconut aminos
1/4 cup white wine or chicken broth
1/2 tbs. rice wine vinegar
1 tsp. sesame oil
1 tsp. molasses
2 tsp. fresh grated ginger
1/4 cup diced onion
1/4 tsp fresh ground black pepper
1/2 tsp crushed red pepper flakes
3 tbs. palm sugar
1 tsp. raw almond butter
6 cloves garlic, minced
5 scallions, chopped
Sesame seeds, toasted, plus more chopped green onions (for topping)

Place meat in a large bowl or zip-top bag. Toss with arrowroot to thoroughly coat. Add coconut aminos through scallions, being sure to thoroughly combine all ingredients.

Add to crock pot and cook on low for 6-8 hours. Toast sesame seeds, if using, in a small skillet just before eating and serve over cauliflower rice.

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