Paleo Mongolian Beef
  • 1 ½ pounds steak, cut into strips
  • ¼ cups arrowroot powder
  • 2 tablespoons avocado oil
  • ½ teaspoons mince garlic
  • 1/3 cup coconut aminos
  • ¾ cups water
  • ¾ cups coconut sugar
  • 4 ounces mushrooms, sliced
  • 6 ounces water chestnuts
  • 1 cup grated carrots
  • green onions, for garnish
  1. Cut steak into thin strips. In a ziploc bag add steak pieces and arrowroot powder. Shake to coat.
  2. Add avocado oil, minced garlic, coconut aminos water, coconut sugar, carrots, mushrooms and water chestnuts to clay pot or slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Set the clay pot on stew and cook for 2 hours.
  4. In slow cooker, cook for high 2-3 hours or on low 4-5 hours. Garnish with green onions. Serve over rice if desired.
Recipe by VeggieConverter at