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Paleo Slow Cooker Mongolian Beef - Dump and Go Dinner

<p>Throw together an easy, stress-free dinner with this Paleo Slow Cooker Mongolian Beef freezer meal recipe. Tender strips of flank steak are marinated in an umami-rich honeyed coconut amino sauce to yield a decadently savory paleo dish that is surprisingly simple to prepare.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 pounds Flank Steak, sliced
  • 1/4 cups Arrowroot
  • 2 tablespoons Olive Oil
  • 1/2 teaspoons peel and mince Ginger, Fresh
  • 3/4 cups Coconut Aminos
  • 3/4 cups Water
  • 3/4 cups Honey
  • 1/2 cups grate Carrot
  • 1/3 cups dice Green Onion (Scallion)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces
  • 599 Calories
  • 19g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 111mg Cholesterol
  • 873mg Sodium
  • 69g Total Carb
  • 1g Fiber
  • 58g Total Sugars (Includes 49g Added Sugars)
  • 37g Protein
  • 23 WW Freestyle

Make It Now Cooking Directions

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

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

Freeze For Later Cooking 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. Coat flank steak in arrowroot powder.
  2. Combine remaining ingredients and divide into indicated number of freezer bags.
  3. Divide steak into freezer bags. Label and freeze.

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. Cook in crockpot on high for 2-3 hours or on low for 4-5 hours.

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