Healthy beef stir-fry made in the slow cooker. This recipe delivers the flavors of your favorite stir-fry while you’re out of the kitchen.
Ok, I’ll be the first to admit that this is technically not a stir-fry. No hot oil was used and no, no wok or skillet either. Having said that, the flavors you enjoy about a stir-fry are there. I love Chinese food but what I don’t love is MSG. Needless to say, I’m extremely picky about where I’ll get my Chinese food from. There aren’t many places. But that’s okay because I recipes like this make is super easy to cook your own, healthy version of your favorite Chinese dishes.
This recipe is super simple. Once again, it’s all about the sauce. All the ingredients you can pronounce and you probably already have them in your pantry. If you don’t have or don’t like beef, you can even swap it out for chicken or pork. Feel free to toss in your favorite stir-fry ingredients too. Those might include: baby corn, bean sprouts, bamboo shoots, water chestnuts or snow peas. If you’re food is going to sit on the warm setting for a few hours then yes the veggies will get extremely tender. If you’re home to do this, I suggest you add the vegetables when there’s about an hour of cooking time left.
- Slow Cooker Beef Stir-fry
- 2 lbs beef, cut into strips
- 2 bell peppers , sliced
- 1 large onion, sliced
- 1 cup broccoli, chopped
- 3 carrots, chopped
- ¼ cup water
- ¼ cup low-sodium soy sauce or coconut aminos
- 2 tbsp rice vinegar
- 1 tsp toasted evoo or sesame oil
- 2 garlic cloves, minced
- 1 tbsp ginger
- 1 tsp honey or maple syrup (omit for whole 30)
- Add beef, bell peppers, onion, broccoli and carrots to the slow cooker.
- In a small box mix together SAUCE ingredients.
- Pour sauce into the slow cooker. Stir to mix well.
- Cook HIGH 2-4 hours or LOW 6-8.
This is great served over brown rice (obviously) OR riced cauliflower for a low-carb, paleo meal.