Tuesday, December 11, 2012

Simple Sesame Beef


My Paleo Mongolian Beef recipe has been hot stuff these past few weeks.  Like, getting well over double the hits that all the other recipes are getting.  You people really like you some paleo-ified crockpot Chinese food, apparently.  

So here you go!  This is another recipe that takes about four minutes to throw together in the morning and makes you look totally awesome at dinner time.  It's an adaptation from a recipe I found on Six Sisters' Stuff, a great blog to read as their recipes are quite often easily paleo-ified.  

My husband and two year old both had huge servings quite happily.  I served it over steamed broccoli and cauliflower I made in my brand new digital steamer, which is totally awesome and might just come in a close second in terms of appliance radness.  (Behind the crockpots, of course.)




Serves 6.

The Tools:

-4-6 qt. crockpot 
-2 lbs. boneless beef chuck roast, sliced into thin strips (or pulled apart)*

-1 cup beef broth
-1/2 cup oyster sauce**
-1/4 cup coconut aminos (or gluten free soy sauce)
-pinch ground ginger
-2 heaping T arrowroot powder

-Broccoli (steamed)
-Cauliflower (either steamed or riced)
-Sesame Seeds


*OK, so I totally cheated and didn't actually cut my chuck roast into thin strips.  I just threw it in the crockpot and  covered it with the rest of the ingredients and walked away.  About an hour before I served it, I took two forks and pulled the meat apart just like I would do for my Super Lazy BBQ Pulled Pork.  And you know what?  It was still delicious and tasted amazing.  And I didn't spend an extra ten minutes painstakingly slicing meat in the morning.  (I spent it changing diapers instead.)


**I finally found oyster sauce I could use in one of the fancier grocery stores around here.  Be careful!  A lot of the "oyster flavored sauce" has MSG, gluten, soy AND dairy in it.  I finally found a brand (WOK MEI) that worked well enough for me, even though it has some cornstarch and caramel coloring in it.  We're not 100% super strict around here, so we have some fudge room with things like this.  If you're super sensitive to cornstarch or additives and don't want to mess with a new questionable ingredient, try using extra coconut aminos with a pinch of ginger instead of the oyster sauce:  It won't be exactly the same, but it should still be really tasty.

The Process:


Place beef in crockpot, either whole like I did, or cut up into thin strips.


Pour beef broth, oyster sauce and coconut aminos over it.  Add pinch of ginger.


Cover and cook on LOW for 7-8 hours.  If you're doing the Sarah-Super-Lazy method, about an hour before you're ready to eat, pull the beef apart with two forks and let the meat soak up the liquid.


About 15 minutes before mealtime, ladle a bit of the juices from the crockpot into a separate bowl.  Add your arrowroot powder and stir it together until dissolved.  Add back to the crockpot and leave the lid off.  The juice will thicken a bit.


Right before you serve it, add the steamed broccoli.  I also served mine over steamed cauliflower.  Sprinkle with sesame seeds and enjoy!

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