Thinking about what to prepare for dinner but want to stay keto friendly? Then check out this fantastic slow cooker keto Mongolian beef recipe and be delighted!
Forget about take out and serve this low carb version over cauliflower rice and totally satisfy those late-night urges for Chinese with this unique and delicious take! All while keeping on track with your healthy diet.
Slice the flank steak as thinly as you can (1/4 inch (6.35 mm) or thinner), against the grain.
In a large bowl or plastic bag, toss the flank steak with gelatin powder, until evenly coated.
Place the steak into the slow cooker.
In a small bowl, whisk together the coconut aminos, minced garlic, sweetener, molasses, sesame oil, ground ginger, salt, and pepper. Pour the sauce over the steak in the slow cooker and stir to coat.
Cover and cook for 4-6 hours on Low or 2-3 hours on High, until steak is tender and cooked through.
Ingredients
Directions
Slice the flank steak as thinly as you can (1/4 inch (6.35 mm) or thinner), against the grain.
In a large bowl or plastic bag, toss the flank steak with gelatin powder, until evenly coated.
Place the steak into the slow cooker.
In a small bowl, whisk together the coconut aminos, minced garlic, sweetener, molasses, sesame oil, ground ginger, salt, and pepper. Pour the sauce over the steak in the slow cooker and stir to coat.
Cover and cook for 4-6 hours on Low or 2-3 hours on High, until steak is tender and cooked through.