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Slow Cooker Mongolian Beef

  • Author: Michelle
  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings 1x


  • 1 1/2 lb flank steak, sliced thin against the grain
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tbsp arrowroot starch
  • 1/2 cup carrots, shredded
  • 1/2 cup coconut aminos
  • 1/2 cup beef broth (sub water)
  • 2 tsp apple cider vinegar
  • 2 tsp coconut sugar (omit for whole30)
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated
  • 34 green onions, sliced into 1” pieces


  1. Season the beef well and toss in arrowroot starch to thoroughly coat. Add to the bottom of the slow cooker along with the carrots.
  2. Combine the coconut aminos, broth, apple cider vinegar, and seasonings (reserving the green onion) and mix well.
  3. Pour the mixture into the slow cooker and stir well to coat.
  4. Place the lid on the slow cooker and cook on high for 2-3 hours or low for 4-5 hours.
  5. Stir in the green onion and allow to soften.
  6. Serve with cauliflower rice or steamed broccoli.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Main Dishes
  • Method: Slow Cooker


  • Serving Size: 1 serving
  • Calories: 214
  • Fat: 5.8g
  • Carbohydrates: 14.2g
  • Fiber: 0.6g
  • Protein: 24.8g