An easy, flavorful slow-cooker recipe is always a keeper, and this Asian-inspired Paleo recipe is just that. Chopped parsley leaves and sliced red bell peppers add pops of color and fresh flavor, and utilizing the slow cooker means you can toss everything together in the morning and have dinner ready and waiting that evening. If you don’t follow a Paleo diet, you can serve this over hot cooked brown or white rice. Paleo followers could serve it over cauli-rice.
Partially freezing the steak helps to make slicing easy. Don’t worry if you forget though. Just follow the recipe as written, and it’ll cook up just fine.
- 11/2 lb top round steak, partially frozen (or use London broil steak)
- 2 red bell peppers, sliced lengthwise into strips
- 2 (8-oz) pkg baby bella mushrooms, quartered
- 2 cups organic chicken broth (or use beef broth)
- 3 cloves garlic, minced
- 3 Tbsp coconut aminos soy-free sauce
- 1 Tbsp sesame oil
- 1 tsp ground ginger
- 2 Tbsp arrowroot
- Chopped fresh parsley (optional)
- Slice partially frozen steak across the grain into ¼-inch thick strips. Place all ingredients except arrowroot in a 4- to 6-quart slow cooker.
- Cover and cook on LOW 7 to 8 hours or until beef is tender. Increase heat to HIGH. Whisk together arrowroot and 2 Tbsp cold water; add to cooker, stirring to combine.
- Cover and cook 15 minutes or until sauce is thickened. Season with salt and pepper; sprinkle with parsley, if desired.
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