Tender steak slow-cooked all day makes for a juicy, flavorful stir-fry that’s better than any Chinese takeout you’d order!
When I was on my most recent round of the whole 30, I was craving some crazy meals that I hadn’t even had in forever; diet coke, bologna, caramel popcorn, and all kinds of junky, albeit craveable in the moment, Chinese takeout.
I had to suffer through the sugar cravings, but a whole 30 beef stir fry was something I could recreate – so that’s what I did. Bonus: this Whole 30 Beef Stir Fry in the Slow Cooker is also paleo and low carb/keto compliant, so no matter how you’re eating, this slow cooker meal is for y o u.
I have made this meal in both the instant pot and slow cooker, and to be honest, I prefer it in the crock. Low and slow allows for some of the most tender beef stir fry, ever. I thought about adding in broccoli for a beef and broccoli meal, but both times I tested this dinner, I had bell peppers on hand, and no broccoli, so we’re going with a stir-fry instead! But the flavors in the beef are perfect for either easy slow-cooker meal; beef stir fry or beef and broccoli. Also, sometimes I’ll add mushrooms and sauteed onions if I have them on hand. Use what you want!
Chuck steak is a good option for the slow-cooker. It’s an inexpensive, sometimes tough cut, and by cooking it in the slow-cooker, it will break down into melty beef strips in a thick and comforting gravy-esque sauce that is b.o.s.s.
To keep this meal clean: swap soy sauce for coconut aminos (if you’re just looking for clean and/or low carb, you could also use tamari) which will also lend a natural sweetness, which means no sugar is added to this Whole 30 Beef Stir Fry. Instead of cornstarch, sub in arrowroot powder or tapioca starch (both should be available at your local Whole Foods/EarthFare or Sprouts. Also online here) to thicken up at the end of cook time.
I like to make with a side of cauliflower rice. If it were up to me, I’d buy a bag of cauli crumbles, but Jason is off this week so he’s been ricing for me in the food processor which is fine by me. Thankyouhusband.
Items used to make this meal:
- slow-cooker liners [for easy cleanup]
- chef’s knife [for beef]
whole30 beef stir-fry in the slow-cooker
- 1.5 lb boneless beef chuck roast - sliced into thin strips
- 1.5 cup beef broth - bone broth will also work
- ¾ cup coconut aminos
- 1 tablespoon sesame oil
- 4 cloves garlic - minced
- 2 bell peppers - diced (any color)
- 3 tablespoons arrowroot powder or tapioca starch
- ⅓ cup liquid from slow cooker
- 2 cups bok choy - roughly chopped
- In a large measuring cup or bowl, mix together broth, coconut aminos, sesame oil, and garlic.
- Add sliced beef and bell peppers to lined slow-cooker, in liquid; toss to coat.
- Cook on low 6-8 hours, or high 3-4 hours.
- Once beef is tender and done cooking, in a small bowl or ramekin, whisk together arrowroot and cooking liquid until there are no lumps, pour into slow cooker and stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
- Mix in raw bok choy, and stir to combine.
other recipes from the slow-cooker
- homemade bone broth
- coffee-rubbed balsamic fig roast
- strawberry chipotle meatballs
- buffalo-chicken quinoa bowls
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Andy Bishop says
Great recipe! Thanks for sharing it. By the way, did you make the cauliflower rice from scratch? If yes, how did you make it? Thanks again!
Hi Andy! Yes, we use our food processor to chop whole cauli florets into “rice” – hope you enjoy!
Give me all the slow cooker recipes! This looks amazing!