Swap Ready

Paleo Crockpot Mongolian Beef

Asian food is a favorite at my household. It’s easy to cook but packed full of flavor.

When we switched to a Paleo lifestyle, I was afraid the cuisine most often accompanied by a bowl full of rice would be off the table. I soon found out, however, that with a few minor tweaks, it could stay in the rotation.

To show you just how the adjustments are made, I’ve taken Heather’s Mongolian Beef recipe and tweeked it a bit to make it Paleo friendly. The best part is, you can easily add a bowl of rice for the traditional eaters in your family, and they’ll never know the difference!

Paleo Crockpot Mongolian Beef

Author/Source:

Christine @ onceamonthmeals.com (adapted from Heather @ onceamonthmeals.com)

Ingredients:

  • 1.5 pounds beef flank steak, grass-fed, cut into stir fry sized strips
  • 2 Tablespoons olive oil
  • 0.5 teaspoons ginger, minced
  • 2 cloves garlic, minced
  • 0.75 cup coconut aminos
  • 0.75 cup water
  • 0.75 cup honey, raw
  • 0.25 cup arrowroot powder
  • 0.5 cup carrots, organic, shredded
  • 3 green onions, organic, chopped

Directions:

Coat flank steak pieces in arrowroot powder. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.

Freezing Directions:

Coat flank steak in arrowroot powder. Combine remaining ingredients and place in freezer bag. Add steak to bag. Label and freeze.

To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

Servings: 4

**conversion chart image provided by Erik Spiekermann

25 Responses to “Paleo Crockpot Mongolian Beef”

  1. Jennifer Crouch says:

    This meal was really good and everyone loved it. I served it with steamed rice and a garden salad.

  2. Janna says:

    Quick question: are the nutritional facts available for your meals?

  3. [...] from Once a Month Mom. /* Tweet Filed Under: Dinner Ideas, Recipes, Slow Cooker Meals About Hanan [...]

  4. buudz says:

    Sounds good…but how is this Mongolian? I used to live there and pretty well all they eat is boiled mutton. No spices. Nary a vegetables in sight. There isn’t any ginger or coconut there – those grow in tropical places. Its all cold northern grassland steppes. hmmmmm
    They are truly paleo though!

    • jam says:

      I lived in Mongolia as well – but before moving there was acquainted with “Mongolian Beef/Stirfry” – I’m not sure how it came about to be standard in America – but it is. So it is always a nice topic of conversation when I explain how their “standard” meal is meat and milk products – So, this is just a typical Mongolian Stirfry recipe which is Americanized.

  5. angel says:

    Looks great, what does the arrowroot powder do?

  6. Gretchen says:

    Is there something that can be used in place of coconut aminos?

  7. Anjuli says:

    We’re going to attempt making this today. It looks delish! I do have couple Qs though…

    1) I have flank and stew meat that will make it to the required amount. Is it ok to combine both for this recipe?

    2) What can I use to sub arrowroot powder?

    Thanks!

    • Kelly says:

      Yes you can sub the flank steak you just may not cook it as long. If you aren’t going Paleo you can sub cornstarch for the arrowroot powder

  8. Joan says:

    That seems like a lot of liquid if I am reading right, .75 is 3/4 cup ? Right so 3/4 c honey, coconut amigos and water?

  9. Diane Millen says:

    I can’t wait to try this, however when looking locally for the arrowroot powder, I can only find it in the spice jar sizes. Since this takes 1/4 cup, it would take almost the whole spice jar. Could something like tapioca flour be used instead?

    • Kelly says:

      Diane I haven’t tried with tapioca flour. Arrowroot starch is the closest replacement I have found. I think it could be worth a try.

  10. Erin says:

    I have almond flour, Can I use that in place of arrowroot?

  11. Melissa says:

    I’m not sure what happened with mine, but I made it just as the recipe called for it… by the time we got home, there was a “wrong” smell in the house. After tasting this, we had to throw it out… it was inedible. I still have some in the freezer so I may stir fry this next time rather than crockpot it, so I’m hoping we have better results.

  12. Jennifer says:

    This was really tasty, but also pretty sweet. Next time I’m going to decrease the honey, increase the ginger, carrots, & green onions, and add some red pepper flakes.

  13. Krista says:

    I made this today. Really good! I think I will go down to 1/2 cup honey next time – it was just a little too sweet for my taste. I added some crushed red pepper and a little sriracha as well, which isn’t entirely paleo, but it is yummy!

  14. […] mustard lime chicken, roasted butternut squash with green salad Mongolian beef with rice chicken wraps with creamy onion soup (lettuce wraps for me, tortillas for the fam) Mexican […]

Leave a Reply

After hitting submit your comment will await moderation.