Slow Cooker
Pepper Steak and Mushrooms
Roasted Cauliflower
Ingredients
- 1 lb top round steak, partially frozen (or use London broil)
- 1 red bell pepper, cut lengthwise into strips
- 1 (8-oz) pkg baby portobello mushrooms, quartered
- ¾ cup organic chicken broth (or use beef broth)
- 2 cloves garlic, minced
- 2 Tbsp coconut aminos
- 2 tsp sesame oil
- ½ tsp ground ginger
- 1 Tbsp arrowroot
- 1 Tbsp cold water
- 1 green onion, thinly sliced (optional)
Instructions
- Slice partially frozen steak across the grain into ¼-inch-thick strips.
- Place steak and remaining ingredients except arrowroot, water, and onions in a 3- to 4-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 water; add to cooker, stirring until blended. Cover and cook 15 minutes or until sauce is thickened.
- Season with salt and pepper to taste; top with green onions, if desired.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 1 Tbsp lime juice
- ½ Tbsp coconut aminos
- ¼ tsp garlic salt
- ¼ tsp pepper
- ½ Tbsp avocado oil
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet. Bake 20 minutes or until browned and tender.
Paleo Meal Plan
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