For the Slow Cooker:
Begin by coating your beef in arrowroot starch. The easiest way is to place beef in a large container with a lid and shake around to coat.
Now make your sauce: In a bowl combine shallots, garlic, ginger, coconut aminos or soy sauce, water, honey, and vinegar (crushed red pepper if using). Whisk together.
Place beef at the bottom of your slow cooker, top with sauce.
Cook on low for 4 hours. If sauce needs to be thickened, add another tbsp of arrowroot mixed with a tbsp of water and continue to cook for another 15 minutes.
Serve over rice or cauliflower rice. Add diced carrots and green onion.
For your Instant Pot:
Begin by coating your beef in arrowroot starch. The easiest way is to place beef in a large container with a lid and shake around to coat.
Select the saute function on your Instant Pot. Coat the bottom of your IP with avocado oil, now add shallots, garlic, and ginger. Cook for just a few minutes until fragrant. Select cancel.
Whisk together your sauce: water, coconut aminos or soy sauce, honey, and vinegar (crushed red pepper if using).
Place beef inside your instant pot, and dump sauce on top.
Select the manual function and cook for 12 minutes on high pressure. Use a natural release. Once steam has been completely released, then open lid. If sauce needs to be thickened, add in an additional tbsp arrowroot with water.
Serve over rice or cauliflower rice. Add diced carrots and green onion.
