Crockpot Mongolian Beef and BROCCOLI over Cauliflower Rice

Who doesn't love the classic beef and broccoli meal? I've made this version a couple times before and absolutely loved that recipe, but figured I would try out this simple crockpot one. The ingredients in both recipes are pretty similar, so believe it or not, this crockpot recipe turned out tasting similar too. I really think it's all about the type of beef you choose. Anyways, I added a lot more the a bunch of broccoli and also made some really plain cauliflower rice to pair with this. If you are a fan of beef and broccoli, definitely give one of these recipes a try!

Paleo Crockpot Mongolian Beef
Ingredients:

• 2 lbs stew beef
• 1/4 cup tapioca starch (I used arrowroot powder)
• 1 tsp ground black pepper
• 2 tsp fresh grated ginger
• 1/2 cup coconut aminos
• 2 Tbsp fish sauce (I used Red Boat fish sauce, which I found at Whole Foods)
• 1/2 cup water
• 3 Tbsp honey
• 1/3 cup beef broth
• 3 carrots, sliced
• 1 bunch broccoli, cut into florets

Directions:

1. Pat beef pieces with paper towel to remove excess moisture. In a small bowl, combine tapioca starch and pepper. Add beef pieces and toss to coat. Transfer beef to bowl of slow cooker.
2. In a small bowl, combine ginger, coconut aminos, fish sauce, water, honey and beef broth. Whisk to combine. Pour over beef.
3. Cook on low for 4-5 hours. Add broccoli and carrots and cook for an additional 30 minutes.

Original recipe found here