Crockpot Sweet and Sour Hawaiian Beef
Ingredients
Sweet and Sour Pineapple Sauce
-
16
ounces
crushed pineapple (in juice, drained)
-
¼
cup
apple cider vinegar
-
¼
cup
gluten free tamari or coconut aminos
-
2
teaspoons
minced garlic
-
2
tablespoons
honey
-
1
tablespoon
fresh grated ginger or pinch of ground ginger (optional)
For the Slow Cooker
-
2
lbs
boneless beef loin (cut into 1-2 inch pieces)
-
2–3
tablespoons
oil for browning meat
-
to taste
black pepper
-
to taste
coarse kosher salt
-
1–2
teaspoons
crushed red pepper
-
1
cup
chopped red onion
-
1
each
bell pepper (diced, seeds removed)
Optional Slurry
-
1
tablespoon
arrowroot starch
-
2
tablespoons
cold water
For Serving
-
to taste
chopped green onion and/or cilantro
-
to serve with
rice or cauliflower rice
Instructions
- Drain the canned pineapple and reserve the juice, placing the pineapple aside.
- Whisk together the pineapple juice, apple cider vinegar, tamari, garlic, ginger, and honey until combined.
- Heat oil in a skillet and brown the diced beef cubes, seasoning with salt and pepper.
- Transfer the browned meat to the slow cooker and sprinkle with crushed red pepper flakes.
- Add the chopped onion and sweet and sour sauce to the slow cooker, mixing well.
- Cover and cook on LOW for 5-6 hours or HIGH for about 3 hours until meat is tender.
- After cooking, mix in the crushed pineapple and bell pepper. Optionally, add the arrowroot slurry to thicken.
- Cook on HIGH for an additional 20-30 minutes until the peppers are softened.
- Serve over rice or cauliflower rice, garnished with green onion or cilantro.
Nutrition Facts (estimated)
Servings
6-8
Calories
240
Total fat
7g
Total carbohydrates
15g
Total protein
26g
Sodium
587mg
Cholesterol
0mg
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