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Victoria Haneveer

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.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 3
Course: Main Dish
Cuisine: Chinese
Ingredients Method Notes

Ingredients
 

  • 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)
To Serve
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon cilantro (fresh coriander) leaves

Method
 

  1. Cut the steak thinly against the grain (this is easier if the steak is thawing or at least very cold).
  2. Add it to a slow cooker.
  3. Whisk the next 7 ingredients together, then pour this over the beef.
  4. Your keto Mongolian beef recipe is now recipe to be cooked!
  5. Cook on high for 3 hours or on low for 5-6 hours, or until the beef is tender.
  6. Remove a little liquid from the crockpot and blend the xanthan gum into it.
  7. Return to the pot and stir.
  8. Add the green onions.
  9. Cook for another half hour.
  10. Serve, sprinkled with sesame seeds and cilantro.

Notes

  • 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.