One of my favorite Chinese dishes is Mongolian Beef. I love the addition of broccoli, which gives this a freshness that cuts through the sweet sauce. The slices of beef are thin in this dish, so it cooks up quickly. You could throw this in your cooker after lunch and it’ll be ready by dinnertime.
Prep time 15 minutes
1 flank steak
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2/3 cup (160 ml) coconut aminos
1/4 cup (85 g) honey
2 cloves garlic, minced
2-inch (5 cm) knob of fresh ginger, finely grated
Pinch of crushed red pepper flakes
11/2 pounds (680 g) broccoli crowns
3 green onions, thinly sliced
Cauliflower Rice or Squash Noodles, for serving
1 Sprinkle the flank steak on both sides with the salt and pepper. Cut it in half lengthwise, then slice it into thin strips, cutting against the grain of the meat. Place the meat in a 4-quart (3.8 liter) slow cooker.
2 Add the coconut aminos, honey, garlic, ginger, and red pepper flakes. Stir well.
3 Cover and cook on low for 3 to 4 hours, until the beef is tender.
4 Add the broccoli, green onions, and the juice from the halflemon to the slow cooker. Cover and cook for another 15 to 20 minutes, until the broccoli is crisp and tender.
5 Serve with desired side dish.