Gluten-Free Mongolian Beef

"This recipe doesn’t require searing or precooking the beef before you put everything in a slow cooker. Simply coat sliced flank/London broil with cornstarch and place in your slow cooker with some carrots. Next, make the sauce by whisking coconut aminos, brown sugar, olive oil, minced garlic, grated ginger and bone broth. Pour the sauce over the beef and set the slow cooker on high for 2-3 hours or on low for 5-6 hours. That’s it."

NotesIf you choose to use soy sauce, please refer to the below ingredients for the Mongolian beef sauce and follow the same steps to cook it in a slow cooker: 1 cup soy sauce; 1/2 cup brown sugar; 1 1/2 cup bone broth; 3 tablespoons olive oil, 1 tablespoon minced garlic, 1 teaspoon grated ginger.

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Serves6 People

Preparation Time15 min

Cooking Time2 hr

Ingredients

2.5 pounds flank steak/London broil
1/2 cup cornstarch
1 (8-fl oz) bottle coconut aminos
1 tablespoon sugar
3 tablespoons olive oil
1 1/2 cups bone broth
1 tablespoon minced garlic
1 teaspoon grated ginger
2 cups carrot matchsticks
Chopped green onions and white sesame seeds for garnishing

Cut flank steak into 2-inch long thin strips and place them in a medium bowl.
Add cornstarch to the bowl. Mix with a spoon or your hands until the beef pieces are evenly coated. Transfer the beef into a slow cooker.
In the same bowl, add coconut aminos, brown sugar, olive oil, bone broth, minced garlic and ginger. Whisk until combined. Scrape off the cornstarch on the side of the bowl.
Pour the sauce over the beef in the slow cooker and add carrot matchsticks. Give all ingredients a gentle stir. Make sure that the beef is coated by the sauce.
Cover and cook on high for 2-3 hours or on low for 5-6 hours.
Once the beef is done, taste and add more salt if desired. Serve it over rice. Garnish with chopped green onions and white sesame seeds.