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Gluten-Free Crock Pot Mongolian Beef

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Inside: Gluten-Free Crock Pot Mongolian Beef

One of my favorite restaurant meals is P.F. Chang’s Mongolian Beef. And, it is gluten-free, so that makes it good for me. Right. Or, maybe not-so-right. I realized a short while back that just because something says gluten-free doesn’t necessarily mean it is healthy. There has to be a better way.

Time to make a nourishing Gluten-Free Mongolian Beef. And, while I’m at it, why not make it super easy, too.

Get out your crock pot because today’s recipe is a healthy Gluten-Free Crock Pot Mongolian Beef.

Gluten-Free Crock Pot Mongolian Beef

Gluten-Free Crock Pot Mongolian Beef

Gluten Free Mongolian Beef

Gluten-Free Crock Pot Mongolian Beef

Ingredients

  • 1 1/2 pounds beef skirt steak, cut across the grain into 1 1/2" strips
  • 1/2 teaspoon minced ginger
  • 2 cloves minced garlic
  • 3/4 cup Coconut Secret Aminos*
  • 3/4 cup water
  • 3/4 cup coconut sugar*
  • 1/4 cup organic non-GMO cornstarch*
  • 1/2 cup shredded carrots
  • 3 medium green onions, chopped

Instructions

  1. Spray crock pot with non-stick cooking spray. Coat each piece of skirt steak in cornstarch by putting cornstarch and beef strips in a plastic zipper bag and shaking them up a bit. Place beef in the bottom of crock pot.
  2. Combine ginger, garlic, coconut aminos, water, sugar, and carrots in a bowl. Blend ingredients and pour over beef in crock pot.
  3. Cook in crock pot on high for 2-3 hours or low for 4-5 hours. The sauce will cook down and thicken. This enhances the flavor.
  4. Serve over rice with some steamed broccoli. Top with additional sliced green onions, if desired.

Special Ingredients

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Some of you may wonder, “Leslie, why do you use so many coconut products? I don’t want my food to have a coconutty taste?

The coconut aminos are gluten-free because they are not fermented using wheat. Because they come from coconuts, they do not contain any soy. Soy is one of the most genetically engineered foods around and I like to stay away from it. And, the aminos taste just like soy sauce, minus the soy, minus the sodium, and minus the wheat.

Coconut sugar is a low glycemic sugar alternative. It is unrefined, grown without pesticides, and is GMO-free. It tastes similar to brown sugar which makes it perfect for this dish.


 

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