Zesty Low Carb Keto Mongolian Beef Slow Cooker Recipe

Weeknight dinners demand quick, delicious solutions that keep you feeling satisfied and energized.

This tender slow cooker mongolian beef recipe packs incredible flavor without loading up on carbohydrates.

Lean beef simmers in a rich, savory sauce that delivers restaurant-quality taste right from your kitchen.

keto dieters will love how effortlessly this meal comes together with minimal prep work.

The combination of soy sauce, garlic, and ginger creates a mouthwatering aroma that fills your home with anticipation.

Each bite promises succulent meat infused with deep, umami notes that make traditional takeout seem bland by comparison.

Get ready to enjoy a protein-packed meal that satisfies your cravings while keeping you firmly on your low-carb journey.

Slow Cooker Tools That Make This a No-Stress Dish

• Slow Cooker: Essential for cooking the beef low and slow, creating tender meat.
• Large Bowl or Plastic Bag: Perfect for coating steak with gelatin evenly.
• Small Bowl: Ideal for whisking together sauce ingredients.
• Whisk: Helps blend sauce components smoothly.
• Sharp Knife: Crucial for slicing flank steak thinly against the grain.
• Cutting Board: Provides stable surface for slicing meat.
• Saucepan (optional): Used to reduce sauce if you want it thicker.
• Measuring Spoons: Helps accurately measure sauce ingredients.
• Wooden Spoon or Spatula: Great for stirring meat in slow cooker.

How to Prep Keto Mongolian Beef in a Crockpot

Beef Flavor Adventure

• Meat Preparation Slice the flank steak super thin, cutting against the meat's natural lines to ensure maximum tenderness and quick cooking.
• Seasoning Magic Sprinkle gelatin over the meat, creating a magical coating that helps tenderize and lock in deep, rich flavors.
• Sauce Creation Blend coconut aminos, garlic, sweetener, and spices into a mouthwatering liquid that will transform ordinary beef into an extraordinary meal.
• Slow Cooking Wonderland Gently nestle the meat in the slow cooker, then pour the luscious sauce over everything, allowing the flavors to mingle and dance together.
• Patience Pays Off Let the slow cooker work its magic, transforming tough meat into melt-in-your-mouth deliciousness over several hours of low, gentle heat.
• Final Touch Optional sauce reduction helps create a glossy, intense coating that clings perfectly to each tender meat slice, elevating the entire dish to restaurant-quality deliciousness.

Additions and Swaps for Extra Flavor

• Use a sharp knife and partially freeze the flank steak for 15-20 minutes to make cutting paper-thin slices easier and more consistent.
• Marinate the steak with gelatin for 30 minutes before cooking to enhance tenderness and help the meat absorb sauce more effectively.
• Adjust the black pepper and ginger quantities to match your heat preference, or add red pepper flakes for an extra kick of warmth.
• Replace coconut aminos with tamari or low-sodium soy sauce if you prefer a more traditional Asian flavor profile, keeping the recipe keto-friendly.
• Sprinkle chopped green onions, sesame seeds, or a small amount of crushed red chili pepper on top just before serving to add fresh texture and visual appeal.

Serve This Tender Beef Over Cauliflower Rice

• Serve with Cauliflower Rice: Swap traditional rice for low-carb cauliflower rice to keep the meal keto-friendly and add a light, fluffy texture that complements the rich beef perfectly.
• Garnish with Green Onions: Sprinkle freshly chopped green onions on top for a bright, crisp flavor and a pop of vibrant color that adds freshness to the dish.
• Create a Veggie Side Plate: Pair the Mongolian beef with roasted low-carb vegetables like broccoli, zucchini, or asparagus to boost nutrient intake and create a balanced, satisfying meal.
• Pack for Meal Prep: Store portions in meal prep containers with the sauce on the side to maintain beef's texture, making it an excellent option for quick lunches or dinners throughout the week.

Store and Reheat with the Sauce Still Savory

• Batch Prepare Wisely: Cook extra beef and freeze in portion-sized containers for quick future meals during busy weeks.
• Refrigerate Strategically: Store leftover beef in airtight containers and consume within 3-4 days for optimal taste and food safety.
• Freeze for Later: Transfer cooled beef to freezer-safe containers, removing excess air to prevent freezer burn. Freeze up to 3 months for best quality.
• Reheat Carefully: Warm refrigerated or thawed beef gently in microwave or stovetop, adding a splash of water to maintain moisture and prevent drying out.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Calories: 369 kcal

Servings: 4

What’s Inside This Keto Mongolian Beef Recipe

• Flank Steak: Ultra-tender cut perfect for slow cooking, best when sliced razor-thin against the grain for maximum tenderness and flavor absorption.
• Gelatin Powder: Natural meat tenderizer that helps create silky texture and enhances protein's moisture retention during slow cooking process.

• Coconut Aminos: Soy sauce alternative with rich umami flavor, lower in sodium and perfect for gluten-free and soy-sensitive diets.
• Sweetener: Low-carb option providing balanced sweetness without spiking blood sugar, complements savory meat profile.
• Molasses: Deep, complex sweetener adding robust caramel undertones and helping create glossy sauce consistency.

• Garlic: Potent flavor booster that infuses dish with classic Asian-inspired warmth and depth.
• Ginger: Zesty root spice bringing bright, slightly spicy notes and supporting digestive health.
• Sesame Oil: Nutty, rich condiment introducing authentic Asian culinary essence and sophisticated aroma.
• Salt: Essential seasoning for balancing and intensifying overall flavor profile.
• Black Pepper: Subtle heat generator providing gentle spiciness and aromatic complexity.

Mouthwatering Keto Slow Cooker Mongolian Beef Recipe

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4.7 from 35 reviews

• Total Time: 4 hours 10 minutes
• Yield: 4 1x

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Description

Mongolian beef emerges as a keto-friendly masterpiece for protein enthusiasts seeking low-carb comfort. Home cooks can savor this tender, flavorful dish that brings Asian-inspired cuisine directly to kitchen tables with minimal preparation effort.

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Ingredients

Scale 1x2x3x

• 680 g / 1.5 lbs flank steak
• 4 cloves garlic, minced
• 60 g / ¼ cup powdered monk fruit allulose blend (or honey for paleo)
• 60 ml / ¼ cup coconut aminos
• 2 tbsps unflavored gelatin powder
• 1 tbsp sesame oil
• 1 tbsp blackstrap molasses (or ½ tsp pure maple extract)
• ¾ tsp sea salt
• ½ tsp ground ginger
• ¼ tsp black pepper

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Instructions

1. Preparation: Slice flank steak into ultra-thin strips, cutting against the meat’s natural grain to maximize tenderness and ensure optimal texture.
2. Coating: Thoroughly envelop each meat strip with gelatin powder in a spacious mixing vessel, guaranteeing comprehensive and uniform coverage for enhanced flavor absorption.
3. Layering: Arrange gelatin-coated beef strips evenly across the slow cooker’s interior, creating a uniform base for the cooking process.
4. Sauce Creation: Blend coconut aminos, garlic, sweetener, molasses, sesame oil, kosher salt, ground ginger, and black pepper in a mixing bowl, whisking until ingredients form a harmonious, robust marinade.
5. Infusion: Gently pour the meticulously crafted sauce over meat strips, delicately folding to ensure each piece receives an even, luxurious coating that penetrates deeply.
6. Slow Cooking: Seal the slow cooker and allow the beef to simmer – low temperature for 4-6 hours or high temperature for 2-3 hours – until meat reaches peak tenderness and is thoroughly cooked.
7. Finishing: Optional sauce reduction involves transferring liquid to a saucepan and simmering for 10-15 minutes to create a more concentrated, glossy consistency, or simply drizzle original sauce directly over the prepared beef when serving.

Notes

• Slice Like a Pro: Cut flank steak against the grain at precisely ¼ inch thickness to guarantee maximum tenderness and prevent tough, chewy meat.
• Gelatin Magic: Use unflavored gelatin powder to tenderize meat, creating an incredibly soft texture that melts in your mouth and enhances protein breakdown.
• Sauce Balancing Act: Adjust sweetener and coconut aminos to personal taste, ensuring a perfect harmony of sweet, savory, and umami flavors without overwhelming the beef.
• Cooking Time Matters: Low and slow is the secret – longer cooking times at lower temperatures break down muscle fibers, resulting in incredibly tender, mouthwatering meat that falls apart effortlessly.

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 369
• Sugar: 4 g
• Sodium: 347 mg
• Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 55 g
• Cholesterol: 108 mg