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.
Ingredients
Scale
- 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
Instructions
- Preparation: Slice flank steak into ultra-thin strips, cutting against the meat’s natural grain to maximize tenderness and ensure optimal texture.
- Coating: Thoroughly envelop each meat strip with gelatin powder in a spacious mixing vessel, guaranteeing comprehensive and uniform coverage for enhanced flavor absorption.
- Layering: Arrange gelatin-coated beef strips evenly across the slow cooker’s interior, creating a uniform base for the cooking process.
- 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.
- Infusion: Gently pour the meticulously crafted sauce over meat strips, delicately folding to ensure each piece receives an even, luxurious coating that penetrates deeply.
- 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.
- 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