Slow Cooker Mongolian Beef
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By Christal Sczebel – Nutritionist in the Kitch
It’s that time of year again… the leaves are falling, the air is crisp, and slow-cookers everywhere are being dusted off to be put to good use.
I definitely crave warm, hearty dishes when the first hint of Fall arrives. But until winter is here, I’m never completely ready for stews or chili. So I have to find a happy medium, and this Slow-Cooker Mongolian Beef dish is just that! It’s still warm and filling, but still light enough to enjoy in the Fall and not nudge me into complete winter hibernation mode.
The best thing about this Mongolian Beef is that it’s made with all clean, natural ingredients, and doesn’t have a hint of refined sugars.
Unfortunately store bought Mongolian stir-fry sauces, or Mongolian beef dishes at restaurants, are typically loaded with refined sugars, and that stacks up the calorie count quickly. This recipe uses honey and a touch of coconut palm sugar as the sweetener, so this sweet and sticky sauce won’t spike up your blood sugars like a sauce full of glucose or corn syrup would. I also used a gluten free soy sauce to keep this recipe completely gluten free as many Asian sauces contain gluten from the regular soy sauce that is usually in the mix.
This Mongolian Beef will make your house smell delicious as it’s cooking away in the slow cooker, and the beef becomes so tender it almost melts in your mouth, seriously! Combined with some brown basmati rice or quinoa, and a side of steamed broccolini (or your favorite vegetables of choice) this dish makes a perfectly balanced meal to enjoy in a cozy sweater on the couch, curled up with your Tablet and the latest issue of Gorgo. ;)
makes 5 servings -- about 2/3 cup each
I N G R E D I E N T S
• 750g sirloin steak, cut into strips
• 3 green onions, chopped
• 1 medium carrot, shredded
• 1 piece ginger (1 inch), peeled and grated, or 1 tablespoon minced ginger
• 1 tablespoon olive oil
• ½ cup balsamic vinegar
• ¼ cup honey
• 3 tablespoons tapioca starch or arrowroot powder
• ½ cup gluten free soy sauce or coconut aminos
• 1 tablespoon coconut palm sugar or cane sugar
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
D I R E C T I O N S
1. Cut the sirloin into strips and place in a large Ziploc bag or Tupperware.
2. Add in tapioca/arrowroot, black pepper, garlic powder, and coconut palm sugar and toss to coat.
3.In a bowl combine the olive oil, balsamic, honey, ginger, and soy sauce and stir to combine.
4. Add the coated beef, carrots, and green onion to the crock pot.
5. Pour over the honey soy mixture and stir to coat all ingredients.
6.Cook on high for 4-6 hours.
7. Serve with brown basmati rice or quinoa and vegetables of choice
NUTRITION FACTS
Servings 6.0
AMOUNT PER SERVING
Calories 307
Total Fat 8 g12 %
Total Carbohydrate 29 g10 %
Dietary Fiber 1 g4 %
Sugars 16 g
Protein 33 g66 %
Author and Photographer: Christal Sczebel has a deep passion for food and health and has been practicing as a Holistic Nutritionist since 2010.
"I truly believe that healthy food cannot only make you feel fantastic, but also taste delicious too! I love taking indulgent recipes and altering them to increase the nutritional value without sacrificing flavor or beauty. My kitchen is the place where I always feel the most relaxed and creating delicious, healthy meals is the best therapy for me. I believe in a whole foods diet. I focus on eating whole, clean, natural foods in every meal of every day." ~Christal
