Slow Cooker Low Carb Keto Mongolian Beef Recipe

Low carb keto Mongolian beef transforms an ordinary weeknight dinner into a mouthwatering experience that satisfies serious flavor cravings.

Robust and tender meat melts in your mouth with an irresistible combination of savory and slightly sweet notes.

Asian-inspired cuisine meets health-conscious eating through this innovative protein preparation technique.

Slow cookers work magic by breaking down tough meat fibers into succulent, delectable bites.

Each morsel carries complex flavor profiles that dance across your palate with remarkable depth.

Home cooks seeking delicious alternatives to traditional high-carb meals will adore this protein-packed dish that doesn’t compromise on taste.

Preparing this recipe requires minimal effort but delivers maximum culinary excitement: dive into a world of delectable, diet-friendly dining.

Why You’ll Love Keto Slow Cooker Mongolian Beef

• Unleash Effortless Flavor: This slow cooker Mongolian beef recipe delivers bold, restaurant-quality taste with minimal kitchen effort, making gourmet meals accessible for busy home cooks.
• Transform Tough Cut into Tender Delight: Using gelatin and slow cooking magically transforms flank steak into melt-in-your-mouth meat, breaking down tough muscle fibers for an incredibly soft texture.
• Keto-Friendly Comfort Food Hack: This recipe brilliantly reimagines a classic takeout dish while keeping carbohydrates low, allowing keto dieters to enjoy rich, satisfying flavors without derailing nutrition goals.
• Minimal Prep, Maximum Satisfaction: With just a few simple steps of slicing, coating, and combining ingredients, anyone can create a complex-tasting meal that looks and tastes like it took hours to prepare.

Ingredient List for Keto Mongolian Beef (Slow Cooker)

• Flank Steak: Lean and flavorful cut perfect for slow cooking, best when sliced against the grain for tenderness.
• Gelatin Powder: Helps tenderize meat and improve texture, ensures a soft and succulent final dish.

• Coconut Aminos, Minced Garlic, Sesame Oil: Key flavor builders providing savory and aromatic Asian-inspired profile.
• Sweetener, Molasses: Balances the savory elements with subtle sweetness and depth.
• Salt, Black Pepper, Ginger: Essential spices that enhance overall taste and add warm, complex notes.

• None specifically mentioned in the recipe instructions.

Steps to Make Mongolian Beef—Keto & Easy

Step 1: Prepare the Beef

Grab your flank steak and slice it super thin, almost transparent. Aim for cuts about the width of a pencil, always cutting against the grain for maximum tenderness.

Step 2: Coat with Magic Powder

Sprinkle gelatin over the beef slices in a large mixing bowl or resealable bag. Gently toss until every single piece gets a perfect, even coating.

Step 3: Create Flavor Explosion Sauce

• Coconut aminos
• Minced garlic
• Natural sweetener
• Molasses
• Sesame oil
• Salt
• Fresh ginger
• Cracked black pepper

Whisk until everything blends into a smooth, aromatic mixture.

Step 4: Slow Cook to Perfection

Pour the sauce over the beef in your slow cooker. Gently stir to ensure every slice gets drenched in deliciousness.

Step 5: Let the Magic Happen

Cover and cook on Low setting for 4-6 hours or High setting for 2-3 hours. The beef should become melt-in-your-mouth tender.

Step 6: Final Flavor Enhancement

Optional step for sauce lovers! Remove the beef and simmer the remaining liquid in a saucepan for 10-15 minutes until it thickens beautifully. Drizzle over the beef when serving.

Tips to Nail Slow Cooker Mongolian Beef

• Slice Against the Grain: Cut the steak into ultra-thin strips (¼ inch or less) to ensure each bite is incredibly tender and easy to chew.
• Boost Sauce Richness: Sprinkle gelatin into the sauce for a luxurious, velvety texture that makes the beef practically melt in your mouth.
• Master Slow Cooking Technique: Choose the Low setting for 4-6 hours to transform tough meat into supremely tender, flavor-packed goodness.
• Customize Sweetness Levels: Dial up or tone down the monk fruit sweetener to match your personal taste preferences perfectly.
• Perfect Sauce Consistency: Quickly simmer the sauce in a separate pan for 10-15 minutes if it seems too runny, creating a perfectly glossy, clinging coating for the beef.

Storing Keto Mongolian Beef Made Easy

• Freeze Strategically: Portion leftover Mongolian beef into individual serving-sized freezer bags. Press out excess air before sealing to prevent freezer burn. Label each bag with the date and contents for easy tracking. These frozen portions stay delicious for up to 3 months, providing quick meal solutions during busy weeks.
• Refrigerate Smartly: Store cooled beef in glass containers with tight-fitting lids to maintain freshness. Keep the meat toward the back of the refrigerator where temperature remains consistently cold. Consume within 3-4 days for optimal taste and texture. Separate sauce from meat if possible to prevent soggy texture.
• Reheat Carefully: Restore moisture by adding a splash of beef broth or water when warming. Use low, gentle heat in a covered skillet to prevent drying out. Stir occasionally to distribute heat evenly.

Switch-Ups for Mongolian Beef on Keto

• Spicy Kick Mongolian Beef: Add red pepper flakes or sriracha sauce to the original recipe for a fiery flavor profile. Heat lovers will appreciate the extra warmth and intensity in each bite.
• Asian Herb Infusion: Mix in fresh chopped cilantro, Thai basil, or green onions during the last hour of cooking. These herbs will introduce a bright, fresh dimension to the classic slow cooker beef.
• Cauliflower Rice Companion: Serve the Mongolian beef over cauliflower rice instead of traditional rice for an additional low-carb option. This substitution maintains the keto-friendly approach while adding a subtle vegetable texture.
• Ginger-Enhanced Version: Increase the ground ginger or add fresh grated ginger to amplify the aromatic and zesty notes. This variation will provide a more pronounced and robust ginger taste throughout the dish.

Final Bite on Keto Slow Cooker Mongolian Beef

Keto Mongolian Beef emerges as culinary magic, blending bold Asian flavors with health-conscious ingredients.

Low-carb warriors can relish this protein-packed dish without guilt.

Slow cooker convenience meets gourmet taste, creating restaurant-quality meals at home.

Gelatin-coated steak ensures unparalleled tenderness and rich texture.

Coconut aminos and sesame oil provide depth, elevating classic comfort food.

Personal kitchen adventures await with this simple yet sophisticated recipe that whispers deliciousness in every bite.

Savor each morsel, share this recipe with hungry friends, drop a comment below, and spread keto love across social platforms!

Low Carb Keto Slow Cooker Mongolian Beef Recipe

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4.6 from 34 reviews

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

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Description

Keto Mongolian Beef simmers with rich Asian-inspired flavors, delivering a protein-packed meal without carb overload. Tender beef strips glazed in a savory sauce promise delicious nutrition you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 680 grams / 1.5 pounds flank steak

Sweeteners and Flavor Enhancers:

• 60 grams / ¼ cup powdered monk fruit allulose blend (or honey for paleo)
• 1 tablespoon blackstrap molasses (or ½ teaspoon pure maple extract)

Seasonings and Liquid Ingredients:

• 2 tablespoons unflavored gelatin powder
• 60 milliliters / ¼ cup coconut aminos
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• ¾ teaspoon sea salt
• ½ teaspoon ground ginger
• ¼ teaspoon black pepper

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Instructions

1. Meticulously slice the flank steak into ultra-thin strips (approximately 6 millimeters / ¼ inch), carefully cutting against the natural grain of the meat to ensure tenderness.
2. Thoroughly coat each meat strip with gelatin powder in a spacious mixing bowl or resealable plastic bag, ensuring complete and uniform coverage.
3. Systematically transfer the gelatin-coated beef strips into the slow cooker, arranging them evenly across the cooking surface.
4. Craft the flavor-packed sauce by whisking together coconut aminos, freshly minced garlic, preferred sweetener, rich molasses, aromatic sesame oil, kosher salt, ground ginger, and freshly cracked black pepper in a separate mixing bowl.
5. Gently cascade the prepared sauce over the meat strips, delicately stirring to guarantee each piece receives an even, luxurious coating.
6. Secure the slow cooker lid and allow the meat to simmer on low temperature for 4-6 hours or on high temperature for 2-3 hours, until the beef reaches optimal tenderness and is completely cooked through.
7. For enhanced sauce consistency, carefully remove the meat strips and transfer the remaining liquid to a saucepan, reducing it by simmering for 10-15 minutes until it reaches a more concentrated, glossy texture. Alternatively, simply drizzle the original sauce directly over the beef when serving.

Notes

• Slice steak against the grain to ensure maximum tenderness, cutting into ultra-thin strips no thicker than ¼ inch for melt-in-your-mouth texture.
• Gelatin works magic by creating a luxuriously rich sauce that transforms ordinary beef into a restaurant-worthy dish with incredible depth.
• Patience pays off when slow cooking on Low for 4-6 hours, allowing meat fibers to break down and develop incredibly deep, complex flavors.
• Customize sweetness levels by carefully adjusting monk fruit sweetener to match your personal taste preferences without compromising the recipe’s core profile.
• Simmer sauce in a separate pan for 10-15 minutes to achieve perfect thickness, concentrating flavors and creating a glossy, restaurant-quality finish.

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

Nutrition

• Serving Size: 4
• Calories: 207 kcal
• Sugar: 2 g
• Fat: 8 g
• Carbohydrates: 5 g
• Fiber: 0 g
• Protein: 26 g