Whole30 Beef Stir Fry In The Slow Cooker Food

{VIDEO} SLOW COOKER/INSTANT POT BEEF STIR-FRY (LOW-CARB, PALEO, WHOLE30)

Steps:

• Add beef, bell peppers, onion, and carrots to the slow cooker.
• In a small bowl, mix together SAUCE ingredients. Pour sauce into the slow cooker. Stir to mix well.
• Cook HIGH 2-3 hours or LOW 4-6.
• Add broccoli and cook an additional 30 minutes.
• Turn on the IP and select Sauté. Once hot add oil to the pot. Add the beef and sear until browned, 2-3 minutes on each side. Remove beef & set aside.
• Add bell pepper, onion, carrots & cook for a 5-7 minutes, or until soft, stirring frequently. Add garlic and cook an additional minute.
• Add beef back to the pot. Stir in ginger, salt, pepper, water, coconut aminos, rice vinegar, and sesame oil.
• Close lid and seal valve. Set high pressure and cook for 9 minutes. Quick release pressure.
• Turn on the IP and select sauté. Mix together arrowroot starch flour & water. Stir mixture into the Instant Pot along with the broccoli. Cook 5-10 minutes or until broccoli is tender and sauce has thickened to your liking.

SLOW COOKER BEEF STIR FRY

Steps:

• Season steak with salt and pepper; set aside.
• Cut up the vegetables and place in the slow cooker.
• Place steak over veggies.
• Pour sauce over meat and vegetables.
• Cover and cook on low for 6 hours or on high for 4 1/4 hours, or until meat is done.
• Remove beef from slow cooker and cut into thin strips; place back in the slow cooker.
• Serve over brown rice or quinoa.

WHOLE30® THAI STIR FRY

Steps:

• Whisk minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper together in a bowl until marinade is evenly mixed. Place chicken in a separate bowl and pour 1/2 of the marinade over chicken.
• Bring a large pot of lightly salted water to a boil. Add string beans and broccoli; cook uncovered until broccoli turns bright green, about 1 minute. Drain in a colander and immediately run under cold water for several minutes until cold. Drain and transfer to a large bowl.
• Heat ghee in a skillet over medium heat; cook and stir mushrooms until lightly browned, 5 to 10 minutes. Transfer mushrooms to bowl with beans and broccoli, reserving ghee in skillet.
• Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture.
• Remove chicken from marinade, reserving marinade. Heat a cast iron grill pan or nonstick skillet over medium heat; cook chicken until no longer pink in the center, about 10 minutes. Transfer chicken to mushroom mixture.
• Heat 2 tablespoons coconut oil in a separate skillet over high heat; cook zucchini and carrots, using tongs to toss zucchini, until tender, 2 to 3 minutes. Add mushroom mixture, marinade from chicken, and reserved marinade to skillet; cook and stir until simmering and heated through, 5 to 10 minutes.