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Close-up of Slow Cooker Keto Mongolian Beef in a white bowl, garnished with green onions and sesame seeds

Slow Cooker Keto Mongolian Beef

This Slow Cooker Keto Mongolian Beef is a time-saving solution for busy weeknights, delivering tender, flavorful beef with minimal effort. Perfectly suited for those following a keto diet, this dish is a seamless blend of sweet and savory flavors that will leave everyone satisfied.
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Prep Time 10 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs g flank or sirloin steak
  • 1/3 cup g Swerve Brown
  • 2 tbsp allulose (optional)
  • 1/4 cup g water
  • 1/4 cup 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

Method
 

  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.

Notes

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.