• 1 lb. flank steak, cut against grain, into 1-inch strips
  • 1/4 c. cornstarch
  • 2 T. olive oil
  • 1 onion, thinly sliced
  • 1 T. garlic, minced
  • 3 green onions, sliced
  • 1/2 - 1 green pepper
  • 1/2 c. Organic Tamari
  • 1/2 c. filtered water
  • 1/2 c. coconut palm sugar
  • 1/2 tsp. minced fresh ginger root
  • 1/2 c. hoisin sauce, Wok Mei brand

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Change up your weeknight routine with this traditional Slow Cooker Gluten-Free Mongolian Beef.  Try adding more vegetables like bell peppers, carrots, or bok choy to fire things up.

  1. Place flank steak and cornstarch into a zip bag and seal. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Cook steak until evenly browned, 2-4 minutes.
  3. Place onion, bell pepper, garlic, flank steak, green onions, Tamari, water, sugar, ginger, and hoisin sauce in crock.
  4. Cover and crock on LOW 4 hours. Serve over rice.

NOTE: Flank steak is thin and has very little fat, and will cook quickly. If your crock tends to cook hot, please check it after 3 hours! The meat is done when it is no longer pink and has reaches desired tenderness.

Optional: If you like a kick you can throw in a few dried hot peppers.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Mongolian Beef


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