Wednesday, April 3, 2013

Paleo Crock Pot Mongolian Beef (Recipe Revisit)

When I first presented this recipe in September, I had adapted a version and wasn't totally happy with the end result. While the meat was tasty, it didn't taste close enough to the flavor of "real" Mongolian beef to me.

I tweaked the ingredients, and doubled the ratio of sauce, which yielded a moister beef with more authentic flavor. Since I have cauliflower rice on the menu tomorrow night I simply wrapped my beef in iceberg lettuce, with a little steamed broccoli alongside.
Crock Pot Mongolian Beef (Recipe Revisit)

3 lb. flank steak, cut into strips or chunks
1/2 cup of arrowroot powder
1 cup coconut aminos
1/2 cup chicken broth
1 tbs. rice wine vinegar
2 tsp. sesame oil
2 tbs. fresh grated ginger
1/2 cup diced onion (or 1 tbs. onion powder)
1/2 tsp fresh ground black pepper
1/4 tsp crushed red pepper flakes
1/4 cup palm sugar (I'm sure you could reduce this, if desired)
8 cloves garlic, minced
8 scallions, chopped
Sesame seeds, toasted, plus more chopped scallions (for topping)

Place meat in a large bowl or zip-top bag. Toss with arrowroot to thoroughly coat. Add coated meat to a greased crock pot and mix in remaining ingredients (through chopped scallions). Cook on low for 6-8 hours.

Toast sesame seeds, if using, in a small skillet just before serving, and sprinkle over top along with additional chopped scallions.