Keto Mongolian Beef Recipe

Dinner doesn't get any easier than this Keto Mongolian Beef. Simply add the ingredients to your slow cooker and let it do all the work! It's as tasty as take-out and far healthier.

Course Main Course

Cuisine Chinese

Keyword keto mongolian beef

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 417kcal

Equipment

slow cooker (or Instant Pot)

Ingredients

1 ½ lbs flank or sirloin steak
⅓ cup Swerve Brown
2 tablespoon allulose (optional)
¼ cup water
¼ cup tamari or soy sauce (or coconut aminos)
2 tablespoon sesame oil
2 cloves garlic, minced
½ teaspoon ground ginger
¼ teaspoon red pepper flakes
½ tsp glucomannan powder (or ¼ teaspoon xanthan gum)
2 green onions, chopped
Sesame seeds for sprinkling

US Customary - Metric

Instructions

Slice the beef very thinly against the grain. This works best when it is semi-frozen (but not rock solid). Place the beef in the bottom of a slow cooker.
In a medium bowl or glass measuring up, whisk together the sweeteners, water, tamari, sesame oil, garlic, ginger, and red pepper flakes. Pour over the beef.
Place the lid on the slow cooker and cook on low for 4 to 6 hours, OR high for 2 to 3 hours.
When the beef has finished cooking, spoon some of the broth out of the pot into a bowl. Whisk in the glucomannan powder until combined, then pour the broth back into the pot and stir to coat.
Sprinkle the beef with the chopped green onions and some sesame seeds and serve over cauliflower rice.

Notes

Instant Pot Directions: Use the sauté function to brown the beef in a little oil first. Don't add any water to the sauce, as pressure cookers force moisture out of the meat and it may end up quite soupy. Then cook the beef on Manual High for 10 minutes, then thicken with glucomannan.

Stovetop Directions: Heat 1 tablespoon of oil in a large skillet over medium heat. Add half the beef and sauté until nicely browned, 3 to 4 minutes. Repeat with more oil and the remaining beef.

Storage Instructions: Store any leftovers in a covered container in the fridge for up to 4 days.

Nutrition