Slow Cooker Mongolian Beef

This gluten-free slow cooker Mongolian beef is done in under 3 hours! All you need is thinly sliced steak, vegetables, and a simple sauce.

Course Main Dishes

Cuisine Asian Inspired

Keyword slow cooker

Prep Time 10

Cook Time 2

Servings servings

Calories 311

Author Michelle

Equipment

Slow Cooker

Ingredients

1 ½ lb flank steak sub sirloin steak
salt and pepper
1 tbsp arrowroot starch
½ cup shredded carrots
½ cup coconut aminos
½ cup beef broth
2 tsp rice vinegar
2 tsp coconut sugar
3 cloves garlic minced
1 small thumb ginger grated
3-4 green onions sliced into 1" pieces
2 tsp sesame oil

Instructions

Slice the steak thin against the grain and season with salt and pepper. Toss with arrowroot starch.
Add the steak to the base of the slow cooker and pour the broth, coconut aminos, rice vinegar, coconut sugar, carrots, garlic and ginger over top. Lightly stir to combine coat the steak and veggies in the sauce.
Place the lid on the slow cooker and cook on high for 2-3 hours (you can also cook on low for 4-5 hours).
About 10 minutes before the cooking time is up, add the green onion and stir well. Cover and allow to soften.

If you'd like the sauce to be thicker, combine about 2 tsp of arrowroot starch with an equal amount of water and whisk well. Add to the crockpot and stir to thicken the sauce further.

Add the sesame oil and stir well before removing from the slow cooker.
Serve with a side of rice, noodles, or extra vegetables.

Notes

Check the steak often for doneness, and stir a few times during the cooking process as it can easily overcook, and all slow cookers cook at a slightly different heat. I recommend checking and stirring about 60 minutes in to see if the steak is tender!

Nutrition