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My slow cooker Mongolian beef recipe is loaded with flavor, without cornstarch or sugar! And, it’s so easy that you just might need to add it to your weeknight dinner rotation – stat. Keto Mongolian beef comes together in 5 easy steps, and most of it is hands-off cooking time. But the best part? This Crock Pot Mongolian beef tastes better than take-out! Serve this healthy Mongolian beef over a bed of cauliflower rice for a complete low carb meal.
What Is Mongolian Beef?
Traditionally, Mongolian beef is a stir fry dish with flank steak, onions and sometimes other vegetables. The seasonings are typically soy sauce, sesame oil, and sugar.
My Mongolian beef Crock Pot recipe also has sliced flank steak at the base, but is much healthier than what you would get at a restaurant.
Mongolian Beef Ingredients
You will just need some basic ingredients for this gluten-free Mongolian beef. Here is a breakdown of your shopping list.
- Flank Steak – Because it’s cooked in the Crock Pot, you want this cut of meat to get it super tender.
- Unflavored Gelatin Powder – This is used as a thickener and stabilizer in the sauce, instead of starch.
- Coconut Aminos – You get the yummy flavor of soy sauce, without the gluten or other issues of soy (I avoid soy because it’s estrogenic). It’s a key flavor in this slow cooker Mongolian beef.
- Garlic – You can never have too much garlic when making this easy beef recipe. It brings just about any Asian dish to life.
- Sweetener of your choice – Use any sweetener that you prefer – either a powdered or liquid sweetener for low carb/keto versions (these dissolve best when using sugar-free sweeteners), or any kind of natural sugar, such as honey or coconut sugar, will work if you aren’t sugar-free.
- Blackstrap Molasses – Even though it’s a small amount, the molasses gives the Mongolian beef recipe classic flavor. I promise it doesn’t significantly impact carb count, and your Crock Pot beef will still be keto friendly. However, you can substitute a bit of maple extract instead if you insist on skipping the molasses.
- Sesame Oil – Gives depth and flavor to Asian dishes like keto Mongolian beef.
- Ground Ginger – It’s more convenient than fresh, and still gives this Crock Pot Asian beef the flavors you expect.
- Sea Salt & Black Pepper – Season to taste, as always!
How To Make Mongolian Beef In A Slow Cooker
The slow cooker is the key to the best Mongolian beef recipe! It makes the meat juicy and tender, not to mention easy.
Here’s how to make Mongolian beef in the Crock Pot:
- Slice the steak thinly against the grain. This is important!
TIP: If you have trouble making thin slices, try freezing the beef for about 15 minutes to firm it up, making it easier to slice.
- Coat steak with gelatin powder. Slice steak as thinly as you can, toss with gelatin powder (which acts as a thickener) and then add to your Crock Pot.
TIP: You don’t need cornstarch for this easy Mongolian beef recipe! The gelatin powder replaces it.
- Mix sauce ingredients. Whisk together coconut aminos, garlic, sweetener, molasses, oil, ginger, salt, and pepper.
- Pour the sauce over the steak and mix well.
- Cook steak in the slow cooker until it’s cooked through and tender.
TIP: How long to cook Mongolian beef in the slow cooker? It will take 4-6 hours on Low or 2-3 hours on High.
- Optional step – reduce the sauce. If desired, remove the meat from slow cooker, pour the sauce into a saucepan and simmer to reduce the sauce, until thickened. This is optional, as the sauce is still delicious just drizzled over the meat, too.
And there you have it – delicious, flavorful and simple slow cooker Mongolian beef!
Is Mongolian Beef Spicy?
No, this homemade Mongolian beef is not too spicy, as this Asian dish typically is not.
TIP: If you prefer spicy Mongolian beef, add some red pepper flakes to the sauce.
Hunan Beef Vs. Mongolian Beef
If you’re wondering what is the difference between Hunan and Mongolian beef, both dishes have similar flavors. However, Hunan beef tends to be pretty spicy and has some chili sauce to give it extra heat, while healthy Mongolian beef is pretty mild.
If you want to make Hunan beef, check out my healthy Hunan beef recipe here!
Can You Make Slow Cooker Mongolian Beef Ahead?
Yes, you can make slow cooker Mongolian beef ahead! Isn’t that what the Crock Pot is for?!
In addition to prepping for dinner the morning-of, you can also use this easy Mongolian beef recipe for meal prep. It will last in the fridge for 3-5 days.
Reheat keto Mongolian beef in a skillet over medium-high heat for about 10 minutes, or toss it back into the slow cooker to reheat.
TIP: Be sure to reheat the beef with the sauce so that it doesn’t dry out. If it seems a little dry, you can add a little bit of broth to give it some moisture.
If you’re in a rush, you can reheat pre-made Crock Pot Mongolian beef in the microwave for 30 seconds at a time. It will warm up fairly quickly, so watch it closely.
Can You Freeze Keto Mongolian Beef?
Yes, you can freeze keto Mongolian beef. Store it in a freezer-safe bag and remove as much air as possible. It will last 3-6 months in the freezer.
To thaw, place the frozen Crock Pot Mongolian beef in the fridge the day before, or defrost in a zip lock bag in a bowl of cold water if it’s last minute. Then, reheat on the stove, in the microwave, or the slow cooker, just like the make-ahead instructions above.
More Low Carb Asian Dinner Ideas
If you love this Mongolian beef recipe and want to see other Asian-inspired low carb dinner ideas, I have more for you:
- Spicy Thai Shrimp Lettuce Wraps – Thai shrimp + lettuce wraps + peanut sauce. SO much to love about this meal.
- Keto Beef and Broccoli – If you love Mongolian beef, you’ll love this, too.
- Korean Ground Beef Bowl – You’ll love this easy dinner that’s ready in just 20 minutes.
- Spicy Asian Green Beans – The perfect veggie side for an Asian meal.
Tools To Make Slow Cooker Mongolian Beef:
Click the links below to see the items used to make this recipe.
- Slow Cooker – This model is super easy to clean and works perfectly with this healthy Mongolian beef recipe.
- Chef’s Knife – I love this knife for slicing the beef and chopping vegetables.
More Low Carb Recipes To Love
RECIPE CARD
Keto Slow Cooker Mongolian Beef Recipe
This EASY, delicious slow cooker Mongolian beef recipe is better than takeout! Learn how to make Mongolian beef in the Crock Pot with just 8 ingredients, no starch, + 10 minutes to prep. No one will guess this is healthy keto Mongolian beef.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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- 1 1/2 lb Flank steak
- 2 tbsp Unflavored gelatin powder
- 1/4 cup Coconut aminos
- 4 cloves Garlic (minced)
- 1/4 cup Sweetener of choice (either powdered or liquid, such as powdered erythritol for keto, OR honey for paleo or regular diets)
- 1 tbsp Blackstrap molasses (or 1/2 tsp pure maple extract)
- 1 tbsp Sesame oil
- 3/4 tsp Sea salt
- 1/2 tsp Ground ginger
- 1/4 tsp Black pepper
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Slice the flank steak as thinly as you can (1/4 inch (6.35 mm) or thinner), against the grain.
In a large bowl or plastic bag, toss the flank steak with gelatin powder, until evenly coated.
Place the steak into the slow cooker.
In a small bowl, whisk together the coconut aminos, minced garlic, sweetener, molasses, sesame oil, ground ginger, salt, and pepper. Pour the sauce over the steak in the slow cooker and stir to coat.
Cover and cook for 4-6 hours on Low or 2-3 hours on High, until steak is tender and cooked through.
Optional step: If you want a thicker sauce at the end, you can remove the meat, pour the sauce into a medium saucepan, and simmer for 10-15 minutes to reduce the sauce. Otherwise, feel free to skip this step and just drizzle the liquid over the meat for serving.
Readers Also Made These Keto Low Carb Recipes
Recipe Notes
Video Showing How To Make Keto Slow Cooker Mongolian Beef:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Slow Cooker Mongolian Beef!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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14 Comments
That guy who
I can’t star it because I didn’t follow the recipe exactly. I used soy sauce for one; Kikkoman is only 1 carb per tbsp, and I don’t even know where to get coconut aminos. I also added a 1/4 cup of garlic chili sauce.
If you can forgive my changes, I can say this was really ,really good and I am looking forward to making it again. I’m not going to say it is better than a restaurant, it’s just different, but that’s what I like about Chinese food, there are a million ways to skin a cat, and they all taste different.
I only got 2 servings. Maybe it is because I only used 1.42lbs of steak… I could get 4 servings, if I mixed in a lot of broccoli, and put it all on bed of cauliflower rice, but then I feel like I wouldn’t have enough sauce.
With only 2 to 4 servings, I don’t have room for 15 carbs of molasses. I know you said it makes a difference, but I am going to have to try it without it.
Anyways, looking forward to trying this again, and some of your other recipes.
Thank you.
Harold Lundberg
What kind and how many ONIONS?
Wholesome Yum M
Hi Harold, The green onions are a garnish. They will add a nice flavor and texture to your dish if you choose to use them. They are usually purchased in small bunches and one bunch is more than enough for this application.
G. Poon
This looks worth trying. Too often, restaurant Mongolian beef is tough and dry after stir frying at high heat (good restaurants know how to prepare the beef in advance). Slow cooking is natively a tenderizing method. Looking forward to doing it!
Josh
You don’t have any amounts for the ingredients!!!! How is this a recipe??
Wholesome Yum M
Hi Josh, The measurements are listed in the recipe card. You may have to turn off reader mode to be able to view them.
Mandy
So I’m not sure if I’m going to go on a Keto diet or not (going to talk with my doctor first since I’m a T1 diabetic), but I decided to look for recipes to try because nothing demotivates you faster than not having anything yummy to eat. My Dad and I tried this, although he used an instapot (15 mins for the High/2hour limit). He added too much water, so there really wasn’t a glaze, but it was still really yummy.
We used liquid aminos instead of Coconut aminos since I couldn’t find the latter in our local store. Not sure if it makes too much of a difference. Also, not sure about the Blackstrap molasses, there was only one brand at the store, and it just said molasses. Lol.
Cristina
OMG this was so good! I never thought I’d be able to eat Mongolian beef on Keto. Thank you so much for the recipe. Delicious!!!
Shelly Keyes
This recipe was super simple & turned out so tasty!! I will definitely keep this in the line up for quick & easy meals. The riced cauliflower was satisfying & the meat w/sauce was very flavorful. Next time I might add in some broccoli and red peppers just to up my veggie intake. I know that changes the carb count but I’m actually serving this to people who don’t follow a low-carb protocol. Well done!!
Kathy Michaelides
Thanks for your wonderful recipes. I cannot find the quantity of ginger to use, is this maybe an omission? It is not on the recipe card or in the email.
Many thanks
Kathy
Wholesome Yum A
Hi Kathy, it’s 1/2 teaspoon ground ginger.
Gayle Astleford
Could you use xanthum gum instead of the unflavored gelatin?
Wholesome Yum L
Hi Gayle. I haven’t tried that. Let me know if you do and how it turns out.
Deb
I Coated in gelatin and added mushrooms but plan to use xanthum gum to thicken sauce at end if needed. Fingers crossed!