Nutritional Wisdom with Carly Pollack

Mongolian Sesame Beef & Broccoli

Mongolian Sesame Beef & Broccoli

Ingredients
1 lb boneless beef chuck roast
3/4 cup beef broth
1/3 cup oyster sauce
1/4 cup coconut aminos
1 pinch ground ginger
1 tbsp arrowroot flour
1 bunch broccoli, steamed
1 head cauliflower
sesame seeds, for garnish
1 tbsp coconut oil
sea salt, to taste
black pepper, to taste

Directions
Place beef in crockpot and add beef broth, oyster sauce and coconut aminos. Add a pinch of ginger. Cover and cook on low for 7 to 8 hours. With one hour left of cook time, pull the beef apart with two forks and let the meat soak up the liquid. Meanwhile, preheat the oven to 375F and cut the cauliflower into florets and process in a food processor until a rice-like consistency is reached. Place the cauliflower rice in a large bowl, sprinkle with sea salt and pepper, and drizzle with melted coconut oil. Line a baking sheet with parchment paper and spread the cauliflower rice onto the sheet in an even layer. Bake for 20 to 25 minutes or until cauliflower is starting to brown. About 15 minutes before mealtime, ladle a bit of the juices from the crockpot into a separate bowl. Add your arrowroot powder and stir it together until dissolved. Add back to the crockpot and leave the lid off. The juice will thicken a bit. Right before you serve it, add the steamed broccoli. Sprinkle with sesame seeds.

Serving
4 Servings