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
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
- 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.
- Combine ginger, garlic, coconut aminos, water, sugar, and carrots in a bowl. Blend ingredients and pour over beef in crock pot.
- 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.
- Serve over rice with some steamed broccoli. Top with additional sliced green onions, if desired.
Special Ingredients
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.
