Slow Cooker Mongolian Beef

I adapted this one from a recipe posted at The Recipe Critic. It might be my new favorite crock-pot meal! It worked best for me to prepare everything the night before, and just pop it in my Crock-pot on my way out the door in the morning.

Ingredients:

• 2 pounds Flank Steak
• 1/3 cup Almond Flour
• 2 Tablespoons Olive Oil
• 1 teaspoon Minced Garlic Cloves
• 1/4 cup Dried Minced Onion
• 1/4 teaspoon Dried Ginger
• 3/4 cup Bragg's Amino Acids
• 3/4 cup Water
• 1/2 cup Splenda Brown Sugar
• 1 cup grated carrots
• 1 cup snow peas
• Chopped Green Onion for garnish

Directions

• Cut Flank Steak into thin strips. In a large ziplock, add flank steak pieces and almond flour. Shake to coat.
• If prepping in advance, add all ingredients but snow peas and green onion to the ziplock and leave overnight in the fridge. In the morning empty ziplock bag contents into slow cooker.
• OR If prepping in the morning, add olive oil, minced garlic, minced onion, dried ginger, amino acids, water, Splenda and carrots to slow cooker and stir. Add coated flank steak and stir again until coated in the sauce.
• Cook on high 2-3 hours or on low 4-5 hours until cooked through and tender. Add Snow peas in last hour of cooking. Serve over rice or riced cauliflower. Garnish with green onions.