Low Carb Keto Slow Cooker Mongolian Beef Recipe

This easy slow cooker Mongolian beef is a rich, flavorful, and tender dish that’s perfect for a simple weeknight dinner. Made with juicy flank steak and a deliciously savory-sweet sauce, it’s low-carb, keto-friendly, and incredibly satisfying. Serve it over cauliflower rice or with steamed veggies for a quick and healthy meal!

Ingredients Needed

• 680g / 1.5 lb flank steak
• 2 tbsp unflavored gelatin powder
• 60ml / ¼ cup coconut aminos
• 4 cloves garlic, minced
• 60g / ¼ cup Powdered Monk Fruit Allulose Blend (or honey for paleo)
• 1 tbsp blackstrap molasses (or ½ tsp pure maple extract)
• 1 tbsp sesame oil
• ¾ tsp sea salt
• ½ tsp ground ginger
• ¼ tsp black pepper

How To Make Low Carb Keto Slow Cooker Mongolian Beef

1. Slice the flank steak: Cut the steak as thinly as possible (about 6mm / ¼ inch or thinner), slicing against the grain.
2. Coat with gelatin: In a large bowl or plastic bag, toss the steak with gelatin powder until evenly coated.
3. Place in the slow cooker: Transfer the coated steak to the slow cooker.
4. Make the sauce: In a small bowl, whisk together the coconut aminos, minced garlic, sweetener, molasses, sesame oil, salt, ginger, and black pepper.
5. Pour over steak: Pour the sauce over the steak in the slow cooker and stir to coat evenly.
6. Cook: Cover and cook on Low for 4-6 hours or High for 2-3 hours, until the steak is tender and fully cooked.
7. Thicken the sauce (optional): For a thicker sauce, remove the meat, pour the sauce into a saucepan, and simmer for 10-15 minutes until reduced. Otherwise, simply drizzle the sauce over the beef when serving.

Recipe Tips

• Slice the steak thinly: Cutting the steak against the grain into very thin strips (¼ inch / 6mm or thinner) makes it extra tender and easy to chew.
• Use gelatin for a rich texture: The gelatin helps thicken the sauce and gives the beef a melt-in-your-mouth texture. Don’t skip this step!
• Slow cook for the best flavor: Cooking on Low for 4-6 hours makes the beef more tender than cooking on High. If you have time, go for Low.
• Adjust sweetness to taste: If you prefer a less sweet sauce, reduce the monk fruit sweetener slightly. If you like it sweeter, add a little extra.
• Thicken the sauce properly: If the sauce is too thin, simmer it in a saucepan for 10-15 minutes after cooking to get the perfect consistency.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Mongolian beef cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Allow the beef to cool completely before placing it in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating on the stovetop or in the microwave until warm.
• Reheat: Preheat the oven to 160°C (325°F). Place the beef in an oven-safe dish, cover with foil, and heat for 15-20 minutes, stirring halfway through, until warm.

Nutrition Facts

Serving Size: 1 serving

• Calories: 207 kcal
• Total Fat: 8 g
• Total Carbohydrate: 5 g
• Dietary Fiber: 0 g
• Sugars: 2 g
• Protein: 26 g

Check out More Recipes:

• Low Carb Keto Cabbage Roll
• Low Carb Keto Zucchini Pizza Crust Recipe
• Low Carb Keto Sesame Asian Kelp Noodles Recipe