Its been a bit hectic here ove rpast few weeks, however when busy the slow cooker is a wonderful asset in the kitchen.
This morning we came up with this slow cooked mongolian beef recipe and it was ready for dinner tonight once we arrived home.
So easy to prepare and when all we had to do was add some konjac rice, dinner was served
Serves 4.
Prep time: 10 mins
Cooking Time: 8 hrs
Ingredients
1.2 kg Blade Steak, thinly sliced
4 Garlic Cloves, finely sliced
25 gm piece Ginger, finely sliced
90 ml Tamari Sauce
175ml Water
50 gm Erythritol
1 tsp Ground Pepper
Method
- Cut blade steak into thin strips.
- Place garlic, tamari, water, erythritol into slow cooker. Stir ingredients. Add flank steak and stir again until coated in the sauce.
- Cook on low 8 hours until cooked throughout and tender.
- Serve on bed of konjac or cauliflower “rice”
- If sauce too thin, remove a little, stir in some xanthum powder, then add back to pot and stir through while warm.
- Enjoy
Nutrition (approx calculations per serving, excluding “rice”)
Calories: 327 cal | Carbs 3.5 g | Protein: 41.8 g | Fat: 16 g