Paleo Crockpot Mongolian Beef
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Make tonight’s dinner easy and delicious when you make Paleo Crockpot Mongolian Beef. All you need is your trusty slow cooker and a few ingredients!
After spending a few weeks with the flu/pneumonia and then stuffing my face with every piece of Easter candy in sight, I definitely have been feeling like I need to get back to my cleaner eating ways. It can be so hard when our schedule has us running in a million different directions but that is where my slow cooker comes in. 
I use it whenever I can to make getting dinner on the table a little easier. This Paleo Crockpot Mongolian Beef is so delicious that you will think it came directly from your local take out place.
I usually serve this Mongolian beef recipe with a side of cauliflower rice (you can learn how to freeze your own here!) but you could easily use regular rice (not paleo of course) or even a delicious Asian style salad on the side.
The tapioca starch makes the sauce perfectly thick for this slow cooker Mongolian beef by the end of the cooking time. The broccoli and carrots add the perfect amount of vegetables too.
What are some of your favorite home cooked meals that resemble take out? Do you love using your slow cooker to make paleo crockpot recipes to make sure weeknight dinners actually get made?
If you love Paleo Crockpot Mongolian Beef, you’ll love these other great easy beef recipes:
Essential Items for this Recipe:
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
Instructions
- 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.
