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.
Ingredients
Scale
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
Instructions
- 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.
- Thoroughly coat each meat strip with gelatin powder in a spacious mixing bowl or resealable plastic bag, ensuring complete and uniform coverage.
- Systematically transfer the gelatin-coated beef strips into the slow cooker, arranging them evenly across the cooking surface.
- 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.
- Gently cascade the prepared sauce over the meat strips, delicately stirring to guarantee each piece receives an even, luxurious coating.
- 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.
- 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