This Slow Cooker Mongolian Beef cooks to melt-in-your-mouth tender! Studded with onions, green peppers and shredded carrots, this Asian weeknight meal takes only minutes to throw together and is a perfect healthy family recipe!
2 lb chuck roast
1/4 cup cornstarch
1 onion, sliced thin
1 green pepper, sliced thin
1/4 cup water
1/4 cup coconut aminos or low sodium soy sauce
1/8 cup brown sugar
1 Tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon minced ginger
1 cup shredded carrots
1/2 cup green onions
3 Tablespoons sesame seeds
White or Brown rice, or Quinoa
Thinly slice the chuck roast into small strips.
Toss the beef slices with cornstarch until mostly coated.
Place the beef in the slow cooker.
Slice the onion and pepper and place them in the slow cooker.
Whisk together the water, coconut aminos, brown sugar garlic, sesame oil and ginger.
Place the lid on the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.
During the last hour of cooking, add the shredded carrots.
When ready to serve, top with sliced green onions and sesame seeds.
Serve with rice or quinoa and a vegetable for a full meal.
** Coconut Aminos is a low sodium substitute for Soy Sauce, which makes it a great ingredient to use when cooking for babies who don’t need the extra salt!
Keywords: Slow Cooker Recipe, Beef Recipe, Slow Cooker Mongolian Beef, Family Meal