Mongolian beef is a favorite of ours, but the problem is the sugar! Standard Mongolian beef recipes are packed with sugar. This is why we need a keto crockpot Mongolian beef recipe. You can enjoy the traditional flavor of this dish without all the sugar.
Rather than sugar, I like to use brown Swerve, which is an artificial sweetener reminiscent of brown sugar. If you can’t find it, you could use another kind of sweetener. In addition, we are including soy sauce, sesame oil, ginger and garlic.
You can add as much or as little spice as you want. I like to grind in some black pepper and add a little hot sauce, but you could add red pepper flakes instead.
Keto Mongolian Beef: Cooking Tips and Tricks
Flank steak is widely available, and it is the best meat to use for this keto crockpot Mongolian beef recipe. Make sure you slice it against the grain. The meat will release some liquid in the slow cooker. Sub skirt steak or sirloin if you want.
When it is cooked, you will be adding some xanthan gum to thicken it up. Sub glucomannan powder if you prefer, which is made from konjac root (double the amount if you’re doing this though).
I like to add green onions a half hour before serving, so they tenderize slightly but not too much. I like to serve this keto Mongolian beef recipe with cilantro and toasted sesame seeds sprinkled on top.
It is easy to toast sesame seeds. Just put them in a dry pan over a medium heat, and toss often. When they are a bit browned, they’re good. I prepare my xanthan gum, green onions and toasted sesame seeds, as well as cilantro, and keep them on the side, ready to add in.
The house will smell amazing while this dish cooks. I first made this keto Mongolian beef recipe when my husband was away, since I eat keto, then I made it again when he was back. He is a Type 1 diabetic and eats carbs, so I simply made some jasmine rice for his portion.
Keto Mongolian Beef – Serving Ideas
I like to serve this over egg fried cauliflower rice or plain cauliflower rice. If you are also cooking for someone who isn’t eating low carb, you can make them a single portion of rice or egg noodles.
You might also like to add a green vegetable or similar to the dish. Broccoli, avocado, green beans, or snow peas would work here. These add color to the plate, as well as extra nutrients.
This is actually a Chinese-American recipe, rather than one from Mongolia. The idea of Mongolian BBQ has been around since the 1950s, although it took a couple decades for the concept to really thrive and spread.
Meat, veggies and sauces would be laid out then the diner could choose what he wanted to be stir-fried and served.
Keto Mongolian Beef: Other Additions and Tweaks
This keto Mongolian beef recipe is derived from this standalone Mongolian BBQ dish. The thick brown sauce can be as mild or as spicy as you prefer. Feel free to throw in some veggies if you wish. Julienne-cut carrots, broccoli sliced on the diagonal and sliced mushrooms are just some ideas.Print
Keto Crockpot Mongolian Beef
This keto crockpot Mongolian beef recipe boasts the flavors of sesame, soy sauce and garlic, as well as a rich, thick sauce you will love.
- Prep Time: 5 mins
- Cook Time: 3 hours
- Total Time: 3 hours 5 mins
- Yield: 3 1x
- Category: Main Dish
- Cuisine: Chinese
- 1 1/2 lbs (700g) flank steak
- 1/3 cup (65g) brown Swerve (artificial sweetener)
- 2 minced garlic cloves
- 1/2 teaspoon ground ginger
- 1/4 cup (60ml) water
- 1/4 cup (60ml) soy sauce
- 2 tablespoons sesame oil
- Black pepper and chili powder, to taste, or 1/4 teaspoon red pepper flakes
To Add Later
- 1/4 teaspoon xanthan gum
- 2 chopped green onions (spring onions)
- 1 teaspoon toasted sesame seeds
- 1 tablespoon cilantro (fresh coriander) leaves
- Cut the steak thinly against the grain (this is easier if the steak is thawing or at least very cold).
- Add it to a slow cooker.
- Whisk the next 7 ingredients together, then pour this over the beef.
- Your keto Mongolian beef recipe is now recipe to be cooked!
- Cook on high for 3 hours or on low for 5-6 hours, or until the beef is tender.
- Remove a little liquid from the crockpot and blend the xanthan gum into it.
- Return to the pot and stir.
- Add the green onions.
- Cook for another half hour.
- Serve, sprinkled with sesame seeds and cilantro.
- Leftovers will keep for a few days in the refrigerator, and can be microwaved.
- If you’re tracking macros, you will need to log this recipe into your chosen app, since the brands and ingredients you choose will determine the final carb count etc.
Keywords: keto mongolian beef, mongolian beef low carb