Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Toss sirloin cubes together with coconut flour #1 and sea salt until well coated. Divide between allocated number of gallon freezer bags.
2. 1621599 Upgrade to a paid membership 10348 to unlock all instructions 58314
3. 6073991 Upgrade to a paid membership 21053 to unlock all instructions 46260
4. 8361737 Upgrade to a paid membership 14172 to unlock all instructions 10159
5. 7108216 Upgrade to a paid membership 69677 to unlock all instructions 26615
6. 7747640 Upgrade to a paid membership 50848 to unlock all instructions 63868
7. 5675716 Upgrade to a paid membership 29242 to unlock all instructions 97582
8. 541626 Upgrade to a paid membership 73167 to unlock all instructions 10145
9. 7435015 Upgrade to a paid membership 51671 to unlock all instructions 29874
10. 8992762 Upgrade to a paid membership 3686 to unlock all instructions 16958
11. 9727020 Upgrade to a paid membership 97605 to unlock all instructions 6468
12. 20409 Upgrade to a paid membership 20470 to unlock all instructions 83730
13. 7820707 Upgrade to a paid membership 23065 to unlock all instructions 35300

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 8841245 Upgrade to a paid membership 1688 to unlock all instructions 60680
3. 7463509 Upgrade to a paid membership 65073 to unlock all instructions 37709

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Toss sirloin cubes together with coconut flour #1 and sea salt until well coated. Place into slow cooker.
2. Heat olive oil over medium heat and add mushrooms. Give a toss to coat and then leave them alone 8-10 minutes.
3. Spoon mushrooms from skillet into slow cooker.
4. In the same skillet saute onions 4-5 minutes.
5. Add garlic and saute 2-3 additional minutes until onions are translucent.
6. Sprinkle onion mixture with coconut flour #2 and toss to coat.
7. Add apple cider vinegar and cook over medium heat until mixture is reduced by half.
8. Pour mixture into slow cooker.
9. Cook on low 4-6 hours until beef is cooked through.
10. Mix in fresh parsley, yogurt and black pepper. Cook an additional 30 minutes.
11. Serve over zucchini noodles.