This incredibly flavorful Keto Mongolian Beef is a game-changer for anyone following a low-carb lifestyle. Tender strips of flank steak coated in a rich, slightly sweet sauce that perfectly mimics the traditional take-out favorite—without all the carbs! Ready in just a few hours with minimal hands-on time, this slow cooker recipe delivers restaurant-quality taste that will have everyone asking for seconds.

Why You’ll Love This Recipe

Low-Carb Friendly: Enjoy all the flavors of traditional Mongolian beef without the sugar and carbs. Perfect for keto dieters!
Effortless Preparation: Just slice, mix, and let the slow cooker do the work—ideal for busy days when you want something delicious without standing over the stove.
Incredibly Tender Meat: The unique gelatin coating and slow cooking process transform flank steak into melt-in-your-mouth tender beef that rivals any restaurant version.
Family Approved: Even non-keto family members will devour this dish, making it a winner for mixed-diet households.

Ingredients You’ll Need

Flank Steak: The traditional choice for Mongolian beef, providing the perfect texture when sliced thin against the grain.
Unflavored Gelatin Powder: A secret ingredient that helps tenderize the meat and creates a silky texture in the finished sauce.
Coconut Aminos: Provides the salty, umami flavor traditionally from soy sauce, but with fewer carbs and no gluten.
Garlic: Fresh minced garlic infuses the sauce with aromatic depth—don’t skimp on this!
Powdered Monk Fruit Allulose Blend: Delivers sweetness without sugar or carbs. The sweetness balances the salty elements perfectly.
Blackstrap Molasses: Just a small amount adds depth and color without significantly increasing carbs. It’s what gives the sauce that authentic taste.
Sesame Oil: Adds a nutty, toasted flavor that’s essential for authentic Asian-inspired dishes.
Seasonings: Sea salt, ground ginger, and black pepper round out the flavor profile with warmth and complexity.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Additions

Add 1-2 cups of sliced bell peppers, broccoli florets, or mushrooms during the last 30 minutes of cooking for a complete one-pot meal.

Spicy Version

Include 1-2 teaspoons of red pepper flakes or 1 tablespoon of sriracha for a spicy kick that complements the sweet and savory flavors.

Protein Swap

Use thinly sliced chicken breast or thighs instead of beef for an equally delicious alternative that cooks even faster.

Serving Options

Instead of rice, serve over cauliflower rice, shirataki noodles, or zucchini noodles for a complete keto-friendly meal.

How to Make Keto Mongolian Beef

Step 1: Prepare the Beef

Slice the flank steak as thinly as possible (aim for 1/4 inch or thinner), cutting against the grain to ensure tenderness. Toss the sliced beef with the gelatin powder in a large bowl until each piece is evenly coated.

Step 2: Arrange in Slow Cooker

Transfer the gelatin-coated beef slices to your slow cooker, arranging them in an even layer if possible.

Step 3: Create the Sauce

In a separate bowl, whisk together the coconut aminos, minced garlic, monk fruit sweetener, blackstrap molasses, sesame oil, salt, ground ginger, and black pepper until well combined. Pour this sauce mixture over the beef in the slow cooker, stirring gently to ensure every piece gets coated.

Step 4: Slow Cook to Perfection

Cover and set your slow cooker to Low for 4-6 hours or High for 2-3 hours. The beef is ready when it’s tender and cooked through. The longer cooking time on Low generally yields more tender results.

Step 5: Thicken the Sauce (Optional)

For a thicker, more restaurant-style sauce, transfer the cooked beef to a serving dish using a slotted spoon. Pour the liquid from the slow cooker into a saucepan and simmer for 10-15 minutes until reduced and slightly thickened. Pour this thickened sauce back over the beef before serving.

Pro Tips for Making the Recipe

Ultra-Thin Slicing: Partially freeze the flank steak for about 30 minutes before slicing—this makes it much easier to get those restaurant-quality thin slices.
Gelatin Distribution: Don’t rush the gelatin coating process. Make sure each piece of meat is thoroughly coated for the best texture and tenderness.
Sauce Balance: Taste your sauce before adding it to the slow cooker. The perfect Mongolian beef balances sweet, salty, and umami flavors—adjust as needed.
Final Touch: A sprinkle of toasted sesame seeds and sliced green onions adds both visual appeal and a fresh flavor contrast to the rich beef.

How to Serve

Perfect Pairings

Serve this Keto Mongolian Beef over cauliflower rice for the most authentic experience. The cauliflower soaks up the delicious sauce while keeping carbs in check.

Side Dishes

Pair with simple steamed or stir-fried low-carb vegetables like bok choy, broccoli, or a simple cucumber salad dressed with rice vinegar and sesame oil.

Garnishes

Finish with a generous sprinkle of sliced green onions and toasted sesame seeds. These aren’t just for looks—they add freshness and texture that elevates the dish.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making this dish sometimes even better the next day!

Freezing

This dish freezes beautifully for up to 3 months. Portion it into individual servings before freezing for easy grab-and-heat meals.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water to prevent drying out. Microwave reheating works too, but the stovetop method better preserves the texture.

FAQs

Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is traditional, you can use skirt steak, sirloin, or even ribeye if you prefer. Just remember to slice it thinly against the grain for the best texture. Fattier cuts like ribeye will create a richer sauce during cooking.

Why is gelatin used in this recipe?
The gelatin serves as a natural tenderizer for the beef and helps create a silky texture in the sauce. It’s a key ingredient that differentiates this recipe from others, giving you that authentic restaurant-quality tenderness without using cornstarch or other thickeners that add carbs.

How can I thicken the sauce more without adding carbs?
If you’ve already reduced the sauce but want it thicker, try adding 1/4 teaspoon of xanthan gum while whisking continuously. Alternatively, you can whisk in 1 tablespoon of butter at the very end for a glossy, slightly thickened sauce without adding significant carbs.

Is this recipe truly keto-friendly with molasses included?
Yes! The small amount of blackstrap molasses (1 tablespoon for the entire recipe) adds minimal carbs per serving while providing that distinctive flavor and color. Each serving contains just a fraction of a teaspoon. If you’re strictly counting, you can substitute with maple extract for zero carbs.

This Keto Mongolian Beef transforms a carb-heavy takeout favorite into a healthy, satisfying meal you can enjoy guilt-free. The combination of tender beef, rich savory sauce, and simple preparation makes this a recipe you’ll return to again and again. Whether you’re strictly keto, low-carb curious, or simply looking for a delicious slow cooker beef dish, this recipe delivers amazing flavor with minimal effort. Try it this week and discover your new favorite comfort food!