It was a Thursday, which could only mean one thing – dinner recipe development. Typically, my mother is in charge of making dinner for my younger brother and father. However, because Thursday is the day that she works, I always try and make something so that she does not have to try and cook when she gets home. Much like my Chicken Curry Soup, this dish comes together in a slow cooker, allowing me (or anyone making it for that matter) to conserve energy and not be a total wreck when everyone gets home from work. I am also particularly proud of this recipe because it mimics that of a tradition Mongolian beef recipe, yet does not contain and soy or coconut ingredients. Instead of soy sauce, or the Paleo alternative Coconut Secret Coconut Aminos, I chose to use a bit of molasses and fish sauce to create the similar umami taste. Also, the way that the sauce acts more as a flavoring agent, rather than part of what you’re actually eating, makes it easily suitable for those looking to avoid FODMAPS like myself.
Whichever way you choose to prepare this dish, it is very tasty, and makes your house smell glorious as it is slowly cooking away. For steak, I used a chuck steak, though any cut of meat works great. However, using a less-expensive piece of beef can be a great way to save money, as slow cooking yields in a succulent texture that otherwise would not happen if you were to cook it on the grill or oven. Another recipe that uses a naturally tough cut of meat and turns it into a tender, juicy steak, is my recipe for Braised Beef and Root Vegetables. Overall, my parents loved this dish, as my mom served it over cauliflower rice and sauteed broccoli rabi. Not only did they declare it a “keeper” and want to make it again the next week, but not once could they tell that there was no soy or coconut in the sauce!
Slow Cooker Mongolian Beef
- 1 lb beef steak
- 1/3 cup green onion – chopped
- 1 tbsp fresh garlic – chopped
- 1 tbsp fresh ginger – chopped
- 1 1/2 cups bone broth
- 1/4 cup raw honey
- 2 tbsp blackstrap molasses
- 3 tbsp apple cider vinegar
- 1 tsp Red Boat fish sauce
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- Cut steak into thin slices, place it in a slow cooker, and sprinkle the beef with 1/2 tsp sea salt.
- Chop green onion, garlic, and ginger, and sprinkle over the beef.
- In a blender, blend together bone broth, honey, molasses, fish sauce, vinegar, ground ginger, and garlic powder.
- Pour sauce into the slow cooker and over steak.
- Put lid on the slow cooker and set the temperature to low, allowing the beef to cook for 4-6 hours.
- Once cooked, serve Mongolian beef over cauliflower rice, spaghetti squash, or anything else that you enjoy.
1 Thessalonians 6:16-18 “