One of the few meaty Chinese dishes I’ve tried at restaurants and really liked is Mongolian Beef. But I always add veggies to it because it’s so boring otherwise. Making at home means I can add whatever veggies I want so I tracked down a recipe and tinkered with it to make it in my clay pot cooker.
So, in addition to swapping a crockpot for a clay pot, I used arrowroot instead of corn starch, coconut aminos instead of soy sauce (and half the amount), coconut sugar instead of brown sugar (also halved), nixed the carrots and added water chestnuts and mushrooms. Now that I’ve got the recipe down, I’ll experiment with extra veggies like snow peas next go-around.
Clay Pot Mongolian Beef
Adapted from Slow Cooker Mongolian Beef
1 1/2 pounds steak, cut into strips
1/4 cups arrowroot powder
2 tablespoons avocado oil
1/2 teaspoons mince garlic
1/3 cup coconut aminos
3/4 cups water
3/4 cups coconut sugar
4 ounces mushrooms, sliced
6 ounces water chestnuts
1 cup grated carrots
green onions, for garnish
Cut steak into thin strips. In a ziploc bag add steak pieces and arrowroot powder. Shake to coat.
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.
Set the clay pot on stew and cook for 2 hours.
In slow cooker, cook for high 2-3 hours or on low 4-5 hours. Garnish with green onions. Serve over rice if desired.
Wowza. This dish is so easy and absolutely delicious. Everyone, (myself, Mr. Meaty and the kiddos) loved it and had at least seconds. This is a definite repeat. We’ll add snow peas for sure next time (because we love them), but it’s great as is, too. Broccoli would also be yummy. This would be really easy to make quickly on the stovetop, too. Just follow the directions up until the clay pot and stir fry in a pan or wok for about 10-15 minutes.