"This recipe has a nice tangy twist. Don’t forget to allow time to marinate the meat!"
4 cloves garlic, crushed
2 tablespoons coconut vinegar or mirin
4 tablespoons coconut aminos or Tamari
2 tablespoons sesame oil
1 tablespoon honey
2 pounds flank steak, thinly sliced
1/2 onion, chopped
1 tablespoon ghee
Salt and pepper just before serving
MIX all the ingredients except the meat, onion and ghee in a bowl. Pour marinade over meat, and marinate for at least a few hours or up to overnight in the refrigerator. Remove meat from marinade and let stand to dry a bit. Reserve the marinade.
SAUTÉ the onion in the ghee in a heavy bottomed pan over medium heat for 5 minutes, until translucent. Transfer sauté mixture to the slow cooker.
TURN the heat up to medium high, and brown the meat in batches for about 5 minutes each batch. Place browned meat in slow cooker. Add the marinade to the slow cooker.
COOK on low for 6 to 8 hours.