Sticky, hot and spicy Low Carb Mongolian Beef recipe is the ultimate set and forget Keto friendly beef dinner.

This Crock Pot recipe only takes a few minutes to put together and is hot and ready at dinnertime.

Serve with stir fried veggies, riced cauliflower or zoodles.

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 🥘Ingredients:

• 1.5 lb London Broil or Flank Steak

Use any type of beef that you like. I use London Broil because I can often find them on sale.

• 2 tbsp Unflavored gelatin powder

This ingredient thickens the sauce a bit.

You can use you favorite low carb thickener but this is the only ingredient I have used for this particular sauce.

• 1/3 cup Soy Sauce

You can use coconut amino’s if you prefer.

• 1/4 cup water

• 4 cloves Garlic minced

If you want to use garlic powder, start with 1/2 – 1 teaspoon. This is one of those “to taste” ingredients.

I usually recommend garlic powder in place of fussing around with peeling fresh garlic. But in Asian type dishes, fresh garlic makes a big difference in taste.

• 1/4 cup Allulose (we have our own brand of organic allulose now!)

You can use your preferred sweetener but Allulose is our new favorite. It’s looks, tastes and acts like sugar.

It’s a little less sweet so some people need to use a bit more of it until they become low carb adapted.

If you haven’t tried it yet, do yourself a favor and check it out. It also may have some great benefits but more studies are needed.

Check out the studies that have already been done…

• 1/2 tsp Maple Extract

This ingredient is important to the taste of the finished Low Carb Mongolian Beef recipe.

You can sub in some low carb maple syrup or even some black-strap molasses if you have it on hand.

There are about 11 net carbs per tablespoon so keep that in mind when adding this ingredient….

• 1/2 tsp Ground ginger *You can use fresh pressed if you have it.

I love fresh ginger but I can’t always get it anymore. Use 1 tablespoon of you are using fresh ginger.

• 1/4 tsp Black pepper

• ¼ tsp red pepper flakes *optional

This gives the Slow Cooker Mongolian Beef it’s kick.

I usually add more than what I have listed here but my family has a high spice tolerance. You can add as much as you like.

• 1 tbsp Sesame oil * This is added after the heat is off to preserve flavor.

Sesame oil is a finishing oil and loses it’s flavor when it comes in contact with high heat. And, it can make your dish taste funky.

Add a good quality sesame oil at the END of a cooking process always…no matter what the recipe says.

Optional

• 1 bunch Green Onions *sliced and mixed in after the heat is turned off.

My kid frequently reminds me that not everyone loves green onions as much as I do. So add them if you like and skip ’em if you don’t.

But…they are so good with this beef recipe.

• 1 tbsp toasted sesame seeds * gives the dish a beautiful finishing touch.

The sesame oil does most of the work in terms of flavor in this dish. So,, don’t go out and buy this ingredient for this dish.

But, use them if you have them and like pretty food, they look gorgeous.

👩🏿‍🍳How to Make the Slow Cooker Mongolian Beef:

• Slice the steak as thinly as you can, against the grain. It helps if the meat is partially frozen.

• Place the steak into the slow cooker and sprinkle gelatin over the meat.

• In a small bowl, mix together the rest of the ingredients EXCEPT Sesame Oil.

Pour the sauce over the steak in the slow cooker and stir to coat evenly.

• Cover and cook for 4-6 hours on Low or 2-3 hours on High, until steak is tender and cooked through.

• Turn off heat and mix in sesame oil.

Remove the meat and serve with sauce drizzled over the top.

• If you want a thicker sauce, pour the sauce into a saucepan, and simmer for 10 minutes to reduce. Drizzle the liquid over the meat and serve with your choice of accompaniments.

I am a low fuss type of cook and turned the Crock Pot to high during the last 30 minutes while I was stir frying the veggies.

To be honest, I didn’t feel like messing with the hot crock pot while trying to pour the sauce in the pan.

📋Tips & FAQ’s:

Can I make the Low Carb Mongolian Beef ahead of time?

Yes. You can make this on meal prep day and store it in the fridge for 3-4 days.

Can I freeze the Mongolian Beef Recipe for later?

Sure. You can freeze this recipe for up to 2 months in an airtight container or Ziploc bag.

Is the Slow Cooker Mongolian Beef low carb?

This recipe is. If you are ordering from a take-out place…no. Asian food in restaurants usually have some / a lot of sugar included.

What should I serve with the Keto Friendly Mongolian Beef?

• Cauliflower Rice – sauteed in butter.
• Keto Fried Cauliflower Rice
• Zoodles
• Stir Fried Veggies (Broccoli, mushrooms, onions and peppers are my go to).
• Thai Cucumber Salad
• Almond Cookies for Dessert

That’s all for the Low Carb Mongolian Beef Recipe!

I said it was easy right?

My family loves this meal and sometimes I make regular rice or rice noodles for the non-keto-teen to go with it.

Although, she doesn’t ask for those very often anymore (yay).

This can really go a long way help keep the peace if you have non-low-carb family that you are sharing meals with.

Happy Cooking,

Brandy

The nutritional information for the Low Carb Mongolian Beef recipe is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

Since this low carb Mongolian beef recipe is so easy, you might have time to make a fancy dessert 😎.