Slow Cooker Mongolian Beef - Paleo Version - Ready to Eat Dinner
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.
Ingredients
- 1 ½ pounds Flank Steak, Sliced
- ¼ cups Arrowroot
- 2 tablespoons Olive Oil
- ½ teaspoons peel and mince Ginger, Fresh
- ¾ cups Coconut Aminos
- ¾ cups Water
- ¾ cups Honey
- ½ cups grate Carrot
- ⅓ cups dice Green Onion (Scallion)
Containers
Supplies
Cooking Instructions
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?
- Coat flank steak in arrowroot powder.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Coat flank steak pieces in arrowroot powder.
- Add remainder of ingredients to slow cooker and stir well to combine.
- Place flank steak into the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 ounces Amount Per Serving
- Calories
- 599
- Total Fat
- 19g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 111mg
- Sodium
- 873mg
- Total Carbohydrates
- 69g
- Fiber
- 1g
- Sugar
- 58g
- Protein
- 37g
- WW Freestyle
- 23