Slow Cooker Mongolian Beef: Whole30, Paleo, Low Carb, GF

This easy slow cooker Mongolian beef is quick to throw into the crock pot, and is Whole30, Paleo, low carb and gluten-free. It only needs a handful of simple ingredients to make the sauce, along with flank steak, carrots, bell pepper and broccoli for the vegetables. This family friendly meal is perfect for dinner or for a healthy meal prep recipe!

Whole30 Mongolian Beef Ingredients

You’ll need coconut aminos, beef broth, toasted sesame oil, rice wine vinegar, arrowroot flour, for pantry ingredients, which I get for a discount on Thrive Market, but they’re all widely available at major grocery stores. You’ll also need minced garlic, ground ginger, carrots, green onion, bell pepper and broccoli.

There is an option to add honey to this recipe, which you would leave out for Whole30. This recipe is really flexible though in that you can also add whatever vegetables you have on hand or prefer. Sliced zucchini, water chestnuts, and mushrooms are favorites of ours to add. Just make sure to add them at the end with the other softer vegetables, being they won’t take very long to cook and you still want them a little crisp.

Related: Whole30 Items at Target, Whole30 Items at Walmart, Whole30 Items at Fresh Thyme

How To Prepare & Cook Slow Cooker Mongolian Beef

Making this recipe first starts by only cooking the beef, sauce, carrots and green onion in the crock pot. The Mongolian beef sauce ingredients get added into the slow cooker to cook the sliced steak in, and that’s going to be the majority of the cook time. You’ll start by coating the beef with the arrowroot and adding everything to the slow cooker except for the bell pepper and broccoli.

To keep the vegetables crisp in this Whole30 slow cooker recipe, you will add the veggies you’re using 30 minutes prior to the end of the cook time. Then the last step to thicken the sauce is optional. If you’d like a thicker sauce, you’ll mix 1.5 tablespoons of arrowroot flour with a few tablespoons of water (using a fork to dissolve), and then stirring that into the slow cooker. Repeat this process once more for a really thick sauce.

Garnish with additional green onion, sesame seeds or more red pepper chili flakes for an extra kick!

Serving Suggestions & Storing

This Whole30 Mongolian beef is great served on it’s own, or accompanied with vegetable rice like cauliflower or broccoli rice. If you eat rice, that is a great choice, too and we love having it with the sauce! We also like adding crisp green beans in with this as well.

You can store this recipe for up to 5 days in air-tight containers in the refrigerator. I wouldn’t freeze this recipe, being cooked steak doesn’t typically have a great texture once it’s thawed.

Other Asian-Inspired Recipes You’ll Love:

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Slow Cooker Mongolian Beef: Whole30, Paleo, Low Carb, GF

This easy slow cooker Mongolian beef is quick to throw into the crock pot, and is Whole30, Paleo, low carb and gluten-free. It only needs a handful of simple ingredients to make the sauce, along with flank steak, carrots, bell pepper and broccoli for the vegetables. This family friendly meal is perfect for dinner or for a healthy meal prep recipe!

• Author: Bailey
• Prep Time: 15
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: Serves 4
• Category: Beef
• Method: Slow Cooker
• Cuisine: American (Asian Inspired)
• Diet: Gluten Free

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Ingredients

• 1.5–2 lbs flank or skirt steak, thinly sliced against the grain
• 1/4 cup arrowroot flour
• 2 tbsp toasted sesame oil
• 4 green onions, roughly chopped
• 2/3 cup coconut aminos
• 2/3 cup beef broth
• 2 tbsp rice wine vinegar
• 1 tbsp minced garlic
• 2 tsp ground ginger
• 1 tsp crushed red pepper flakes, or to taste
• 1/2 cup shredded carrots
• 1 green or red bell pepper, sliced
• 1 head broccoli, cut into florets
• Optional: 1 tbsp honey
• 1.5 tbsp arrowroot flour mixed with 2 tbsp water to thicken
• Sesame seeds and additional green onion to garnish if desired

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Instructions

1. Add the sliced steak and 1/4 cup arrowroot flour into the slow cooker and use tongs to coat the beef with the flour (can use a baggie to shake to coat, too)
2. Add the sesame oil, green onions, coconut aminos, broth, vinegar, garlic, ginger, red pepper flakes, carrots and honey (if using) to the slow cooker and stir in with the beef to combine
3. Cover the slow cooker and cook on low for 5-6 hours or on high for 2-3 hours
4. 30 minutes prior to the end of the cook time, stir in the bell pepper and broccoli. Cover and continue cooking until the beef is tender and the vegetables are tender but still slightly crisp
5. To thicken the sauce, combine 1.5 tbsp arrowroot with 2 tbsp water in a small dish and stir with a fork to dissolve the flour. Pour into the slow cooker and stir well as the sauce thickens
6. Garnish with sesame seeds and green onions or add more crushed red pepper flakes to increase spice level

Notes

• This recipe did not call for salt because coconut aminos and beef broth often lends enough to the dish. At the end, give it a taste and add salt to your liking
• Tapioca flour can be used in place of arrowroot flour

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