Slow Cooker Keto Mongolian Beef: Effortless Low-Carb Perfection

This Slow Cooker Keto Mongolian Beef takes just 10 minutes to prep and delivers tender, mouthwatering beef every single time. It’s my go-to slow cooker recipe for crazy weeknights—minimal effort, maximum flavor. Plus, keeping it keto means you can enjoy all the sweet and savory goodness without derailing your macros.

I discovered this slow cooker trick when I needed a fast, hands-off solution that still tasted like I spent hours at the stove. Traditional Mongolian beef can take a while with stir-frying and sauce reduction, but this version? Toss everything into your trusty slow cooker, walk away, and come back to perfectly caramelized, fall-apart beef. You’ll wonder why you ever made it the hard way!

Why This Slow Cooker Keto Mongolian Beef Is a Game-Changer

• Set it and forget it: Hands-off cooking lets you handle work, errands, or just relax while dinner makes itself.
• Keto-friendly: Low-carb sweeteners replace sugar for all the flavor without the carbs.
• Incredibly tender: Cooking meat low and slow lets it soak up all the saucy goodness.
• Time saver: Prep takes 10 minutes max. That’s it!
• Perfect for meal prep: Doubles beautifully and reheats like a dream for easy lunches all week.

Equipment You’ll Need for This Slow Cooker Keto Mongolian Beef

To nail this recipe, you don’t need fancy gear—just a solid slow cooker and a few basics:

• Slow cooker: Look for one with adjustable settings (low/high) and a good seal to retain moisture. Budget-friendly options like Crockpot work great. For even cooking, avoid overstuffing.
• Sharp knife: For super-thin beef slices, freeze the meat briefly to firm it up, then slice against the grain.
• Whisk: Essential for blending the sauce and ensuring the glucomannan or xanthan gum doesn’t clump.

Bonus Tip: Got an Instant Pot? See my notes below for quick adaptations!

Simple Ingredients for Slow Cooker Keto Mongolian Beef

Just a handful of pantry-friendly ingredients come together to make this dish:

• Flank or sirloin steak: These cuts stay tender yet hold their shape even after hours of cooking. Slice thinly for the best results.
• Swerve Brown and allulose: These sweeteners mimic the caramelized flavor of traditional Mongolian beef without adding carbs. You can skip the allulose if needed.
• Tamari, soy sauce, or coconut aminos: Choose tamari for gluten-free, or coconut aminos for a slightly sweeter, Paleo-friendly option.
• Glucomannan powder or xanthan gum: These thickeners are key for a silky, restaurant-style sauce.

Pro Tip: Stock up on shelf-stable tamari and sweeteners—they’re lifesavers for quick keto dinners!

Slow Cooker Keto Mongolian Beef Recipe Details

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes

Slow Cooker Keto Mongolian Beef Ingredients

• 1 1/2 lbs (680.39 g) flank or sirloin steak
• 1/3 cup (60.67 g) Swerve Brown
• 2 tbsp allulose (optional)
• 1/4 cup (59.15 g) water
• 1/4 cup (58 g) tamari or soy sauce (or coconut aminos)
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 1/2 tsp glucomannan powder (or 1/4 tsp xanthan gum)
• 2 green onions, chopped
• Sesame seeds, for sprinkling

How to Make Slow Cooker Keto Mongolian Beef

1. Prep the beef: Slice the steak very thinly against the grain. For best results, pop it into the freezer for 15 minutes first for easier slicing.
2. Make the sauce: In a bowl, whisk together the Swerve Brown, allulose (if using), water, tamari, sesame oil, garlic, ginger, and red pepper flakes.
3. Assemble: Place the sliced beef in your slow cooker, then pour the sauce over the top. Give it a quick stir to ensure all the beef gets coated.
4. Cook: Cover with the lid and set the slow cooker to low for 4–6 hours (or high for 2–3 hours). Walk away while the magic happens!
5. Thicken the sauce: Once the beef is finished cooking, scoop out some of the sauce into a bowl and whisk in the glucomannan powder. Return the thickened sauce to the pot and stir gently.
6. Serve: Sprinkle with fresh chopped green onions and sesame seeds. Serve over cauliflower rice for a complete low-carb meal.

Jake’s Tips for the Best Slow Cooker Keto Mongolian Beef

• Use a meat slicer or shave meat while semi-frozen for restaurant-quality thinness.
• Double the recipe—it freezes beautifully for future meals.
• If using xanthan gum, whisk it into the sauce with warm water to avoid clumps.
• For a little extra crunch, toss in blanched broccoli or carrots near the end of cooking.
• Storage: Place leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Easy Slow Cooker Keto Mongolian Beef Variations

• Spicy Mongolian Beef: Add an extra teaspoon of red pepper flakes or a drizzle of sriracha.
• Vegetarian: Sub sliced portobello mushrooms for the beef.
• Extra veggies: Toss in shredded cabbage, zucchini, or green beans for more texture.
• Instant Pot: Follow the stovetop directions but use the Instant Pot on Manual High for 10 minutes instead.

Slow Cooker Keto Mongolian Beef FAQs

Can I use a different cut of beef?

Yes! While flank and sirloin work best, you can opt for skirt steak or even stew meat for a budget-friendly option.

Can I make this recipe low-sodium?

Absolutely—just use low-sodium tamari or soy sauce, and adjust seasoning at the end if needed.

What can I serve with this healthy Mongolian beef recipe?

It pairs perfectly with cauliflower rice, steamed broccoli, or sautéed zucchini noodles.

Does this reheat well?

Yes! Reheat in a skillet over medium heat or microwave in one-minute intervals until warmed through.

Can I make this ahead of time?

Totally. Prep and refrigerate everything the night before to save time in the morning!

This Slow Cooker Keto Mongolian Beef is a lifesaver for busy nights when you need big flavor with minimal effort. What’s your favorite slow cooker hack? Let me know in the comments—I’m always looking for new time-saving tips!