Slow Cooker Gluten-Free Mongolian Beef

Change up your weeknight routine with this traditional Slow Cooker Gluten-Free Mongolian Beef.  Try adding more vegetables like bell peppers, carrots, or bok choy to fire things up.

1. Place flank steak and cornstarch into a zip bag and seal. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Cook steak until evenly browned, 2-4 minutes.
3. Place onion, bell pepper, garlic, flank steak, green onions, Tamari, water, sugar, ginger, and hoisin sauce in crock.
4. Cover and crock on LOW 4 hours. Serve over rice.

NOTE: Flank steak is thin and has very little fat, and will cook quickly. If your crock tends to cook hot, please check it after 3 hours! The meat is done when it is no longer pink and has reaches desired tenderness.

Optional: If you like a kick you can throw in a few dried hot peppers.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn