Monday, March 5, 2012

Crockpot Mongolian Beef


More Crockpot recipes anyone? This is a simple recipe I made using Coconut Secret products. Usually sweet asian dishes have a lot of sugar. I got some great products from Coconut Secret. I used Coconut Crystals as a substitute for brown sugar, it has NO coconut flavor at all. Just as sweet, raw, organic, gluten free and low on the glycemic index. I substituted their Coconut Aminos as a substitute for the soy sauce.  This dish was just as sweet. I was happy to be filling my family with nutrition rather than sugar. If you do not have Coconut Secret products you can substitute as shown below. I recommend them. Check them out at http://www.coconutsecret.com
Crockpot Mongolian style Beef
adapted from allrecipes.com
1 pound steak, cut into bite-size slices
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
1/2 cup coconut nectar (you can use gf soy sauce)
1/2 cup water
1/2 cup coconut crystals (you can use brown sugar)
1 tablespoon minced fresh ginger root

Any cut of boneless steak will work here, just remember steak grade not roast. Place steak and cornstarch into a large ziplock bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. 
Cook on High setting for about 3 hours, or low for 6 hours.
I served it over cooked white rice.
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