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Whole 30 Beef Stir Fry in the Slow Cooker

whole30 beef stir-fry in the slow-cooker

Tender steak slow-cooked all day makes for a juicy, flavorful stir-fry that’s better than any Chinese takeout you’d order!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
Calories: 400kcal


  • 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
  • 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.


nutrition info does not include sides


Serving: 1serving | Calories: 400kcal | Carbohydrates: 20g | Protein: 20g | Fat: 25g | Fiber: 5g
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