Monday, November 12, 2012

Paleo Mongolian Beef

My husband surprised me the other day when he asked if I could possibly make him some Mongolian Beef.  He's never been that big a fan of Chinese food, and I don't think he's actually ever asked for it once in the many years that I've known him.
But I LOVE Chinese food.  So I was more than happy to oblige and pull together a paleo crockpot recipe for him!  I pulled from three recipes: The Preppy Paleo has one here, Once a Month Mom has one here, and Stephanie O'Dea has one here.  There are dozens of versions of this recipe online; it's one of those recipes that works really well in a slow cooker.  Google around and customize it as you wish!
I served this over steamed cauliflower; if I had a food processor, I would have likely made cauliflower rice.  I also added some steamed broccoli at the end to bulk up the dish a bit.  I imagine mushrooms or those little tiny corn things would be really tasty in here, too!
Will ate a huge serving and loved it.  I loved it.  The toddler even ate the meat and broccoli happily.
Delicious.  Will absolutely make it again.
Serves 4.
The Tools:
6 qt. crockpot
2 lbs beef round steak (flank steak could also work, but careful not to overcook it!)
about a half cup of arrowroot powder (or cornstarch would work if you're not too strict)
1/4 cup beef broth
1/2 cup coconut aminos (gluten free soy sauce would also suffice if you're not too strict)
5 garlic cloves, minced
5-6 green onions, chopped
2 carrots, thinly sliced and chopped into bite-sized pieces
2 tsp rice wine vinegar
2 tsp sesame oil
2 tsp ginger, freshly grated (or about 1 1/2 tsp ground ginger)
1 tsp molasses
1 T almond butter
2 T honey
1 T red chili paste (or chili flakes would work, too) - use less if you don't like spicy food!
1/4 tsp ground pepper
optional extras to add in at the end: toasted sesame seeds, more chopped scallions, steamed broccoli
The Process:
Cut your round steak into thin slices.
Dredge through the arrowroot powder until they are lightly coated on all sides.  Set aside meat.
Combine all other ingredients in the crockpot.  Mix well.
Place meat on top and lightly toss to coat the meat.  I used a rubber spatula and just sort of pushed the meat around until it was semi-submerged but still sort of coated with the arrowroot powder.
Cook on LOW for 4 hours, or until meat is no longer pink and has reached your desired consistency.

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