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Slow Cooker Beef & Brussel Sprouts {GF, DF, EF & SF}

Slow Cooker Beef & Brussel Sprouts {GF, DF, EF & SF}

I tend to gravitate towards making a lot of chicken, but my hubby is a huge fan of beef, so I've been trying to learn how to make it in a way that I love the way it tastes and this one is a major hit for the whole family!!

Ingredients:

  • 1 1 ⁄ 2 pounds flank steak, cut across grain into thin slices
  • 1 cup low-sodium broth (I used organic chicken bouillon)
  • 1⁄2 cup liquid coconut aminos
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon chili powder
  • 2 teaspoons minced garlic (about 2 large cloves)
  • 2 tablespoons cornstarch
  • 3 cup fresh brussel sprouts, each one cut into fourths
  • 3 cups cooked brown rice (I use a rice cooker for this)

Beef Directions:

  1.  Coat a 4-quart or larger slow cooker with nonstick spray. Place the beef in the bottom.
  2. In a small bowl, stir together the broth, liquid coconut aminos, honey, red wine vinegar, chili powder, and garlic. Pour over the beef, then stir to combine. Cover and cook on low for 1 1/2 hours.
  3. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir into the slow cooker with the beef and sauce. Cover, turn the heat to high, and cook another 30 minutes. Serve warm over rice.

Brussel Sprouts Directions:

  1. Pre-heat oven to 425.
  2. Coat baking sheet with oil of your choice, I use avocado or olive oil. Lay out brussel sprouts on baking sheet in single layer.
  3. Bake in oven for 15-20 minutes until fork goes in easily to the brussel sprout, or they are tender to your liking.

Serve beef over warm rice with a side of brussel sprouts.


 

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