Paleo Crockpot Mongolian Beef

• Meat

  • 2 lbs Stew beef

• Produce

  • 1 bunch Broccoli
  • 3 Carrots
  • 2 tsp Ginger, fresh

• Canned Goods

  • 1/3 cup Beef broth

• Condiments

  • 2 tbsp Fish sauce
  • 3 tbsp Honey

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/4 cup Tapioca starch

• Nuts & Seeds

  • 1/2 cup Coconut aminos

• Liquids

  • 1/2 cup Water

Found on mysuburbankitchen.com

Description

Ingredients

• 2 lbs stew beef
• 1/4 cup tapioca starch
• 1 tsp ground black pepper
• 2 tsp fresh grated ginger
• 1/2 cup coconut aminos
• 2 Tbsp fish sauce (Red Boat is compliant)
• 1/2 cup water
• 3 Tbsp honey
• 1/3 cup beef broth
• 3 carrots, sliced
• 1 bunch broccoli, cut into florets

Directions

• Pat beef pieces with paper towel to remove excess moisture. In a small bowl, combine tapioca starch and pepper. Add beef pieces and toss to coat. Transfer beef to bowl of slow cooker. In a small bowl, combine ginger, coconut aminos, fish sauce, water, honey and beef broth. Whisk to combine. Pour over beef. Cook on low for 4-5 hours. Add broccoli and carrots and cook for an additional 30 minutes.