Gluten-Free Mongolian Beef Recipe
This Mongolian beef recipe is healthy, slow cooked, and requires only 15 minutes of prep. Seven common ingredients make the delicious sweet and spicy sauce.
Ingredients
- 2.5 pounds flank steak/London broil
- 1/2 cup cornstarch
- 1 8-fl oz) bottle coconut aminos
- 1 tablespoon brown sugar
- 3 tablespoons olive oil
- 1 1/2 cups Kettle & Fire Beef Bone Broth
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 2 cups carrot matchsticks
- Chopped green onions and white sesame seeds for garnishing
Instructions
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Cut flank steak into 2-inch long thin strips and place them in a medium bowl.
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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.
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In the same bowl, add coconut aminos, brown sugar, olive oil, beef bone broth, minced garlic and ginger. Whisk until combined. Scrape off the cornstarch on the side of the bowl.
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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.
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Cover and cook on high for 2-3 hours or on low for 5-6 hours.
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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.
Recipe Notes
Notes: You can use soy sauce instead of coconut aminos. If you choose to do so, please combine the following ingredients in the 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.