A slow cooker is a time saving kitchen tool that can turn a busy day into a joy. It’s also capable of turning value priced cuts of meat into tender delicacies. We’ll use a Grass-fed Beef Hanger Steak, but for this Mongolian Beef recipe, you can use any available cut of steak. Prepare to enjoy a hassle free dinner!
Recipe Author: Chef Gabriella Mezanava
PHOTO CREDIT: Gabriella Mezanava/Beyond The Bite
- 1 lb grass-fed beef steak
- 1/3 cup green onion – chopped
- 1 tbsp fresh garlic – chopped
- 1 tbsp fresh ginger – chopped
- 1 1/2 cups bone broth
- 1/4 cup raw honey
- 2 tbsp blackstrap molasses
- 3 tbsp apple cider vinegar
- 1 tsp Red Boat fish sauce
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- Cut steak into thin slices, place it in a slow cooker, and sprinkle the beef with 1/2 tsp sea salt.
- Chop green onion, garlic, and ginger, and sprinkle over the beef.
- In a blender, blend together bone broth, honey, molasses, fish sauce, vinegar, ground ginger, and garlic powder.
- Pour sauce into the slow cooker and over steak.
- Put lid on the slow cooker and set the temperature to low, allowing the beef to cook for 4-6 hours.
- Once cooked, serve Mongolian beef over cauliflower rice, spaghetti squash, or anything else that you enjoy.
Meet The Chef:
Our thanks to Gabriella Mezanava, certified chef, writer, and science lover for sharing her recipe. Gabriella uses diet, lifestyle, and personal primal knowledge to overcome the odds of healing from chronic Lyme Disease. See Gabriella’s blog, Beyond the Bite 4 Life, for more information.
“While there may not be an one-stop cure for the damaging effects that untreated, neurological Lyme had in my body since a young age, I believe that through Christ all things are possible. No illness, trial, or circumstance in life defines who one is, rather shapes them into all that they are meant to be.”
Check out Gabriella’s e-book, Organ Meat Makeover, for recipes, AIP dietary tips, FAQs and more!