Pepper Steak and Mushrooms
Cilantro Carrot "Noodles"
Ingredients
- 1½ lb top round steak, partially frozen
- 2 red bell peppers, sliced lengthwise into strips
- 2 (8-oz) pkg baby portobello mushrooms, quartered
- 2 cups organic chicken broth (or use beef broth)
- 3 cloves garlic, minced
- 2 Tbsp minced ginger
- 3 Tbsp coconut aminos
- 1 Tbsp sesame oil
- 2 Tbsp arrowroot
- 2 Tbsp cold water
Instructions
- Slice partially frozen steak across the grain into ¼-inch-thick strips.
- Place all ingredients except arrowroot and water 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 cold water; add to cooker, stirring to blend. Cover and cook 15 minutes or until sauce is thickened. Season with salt and pepper to taste.
- Serve over Cilantro Carrot "Noodles.".
Side Dish Ingredients
- 1 lb carrots
- 2 Tbsp avocado oil
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Preheat oven to 375°F. Use a spiralizer to cut each carrot into noodle-shaped strands, or cut carrots in half lengthwise and into thin strips to resemble noodles.
- Toss with oil, and spread in a single layer on a baking sheet. Cover with foil; bake 15 minutes.
- Uncover and bake 10 to 15 minutes longer or until tender; season with salt and pepper to taste. Stir in cilantro.
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