Description
A mouthwatering low-carb version of the classic Chinese takeout favorite, featuring tender slices of flank steak coated in a rich, savory-sweet sauce with hints of garlic and ginger.
Ingredients
Units
Scale
- 1 1/2 lb Flank steak
- 2 tbsp Unflavored gelatin powder
- 1/4 cup Coconut aminos
- 4 cloves Garlic (minced)
- 1/4 cup Powdered Monk Fruit Allulose Blend (or honey for paleo/regular diet)
- 1 tbsp Blackstrap molasses (or 1/2 tsp pure maple extract)
- 1 tbsp Sesame oil
- 3/4 tsp Sea salt
- 1/2 tsp Ground ginger
- 1/4 tsp Black pepper
Instructions
- Prepare the Steak: Slice the flank steak as thinly as you can (1/4 inch or thinner), against the grain. This ensures the meat will be tender after cooking and easier to eat. Make sure your knife is sharp for clean, precise cuts.
- Coat with Gelatin: In a large bowl or plastic bag, toss the flank steak with gelatin powder until evenly coated. The gelatin helps tenderize the meat and creates a thicker sauce during the cooking process.
- Transfer to Slow Cooker: Place the gelatin-coated steak into the slow cooker, spreading it out evenly to ensure consistent cooking.
- Prepare the Sauce: In a small bowl, whisk together the coconut aminos, minced garlic, sweetener, molasses, sesame oil, ground ginger, salt, and pepper until well combined. This creates the signature Mongolian flavor that’s both savory and slightly sweet.
- Combine and Cook: Pour the sauce over the steak in the slow cooker and stir thoroughly to coat all pieces of meat. Cover and cook for 4-6 hours on Low or 2-3 hours on High, until the steak is tender and cooked through.
- Optional Finishing Touch: If you prefer a thicker sauce, remove the meat from the slow cooker and pour the sauce into a medium saucepan. Simmer the sauce for 10-15 minutes to reduce and thicken it. Otherwise, simply drizzle the cooking liquid over the meat when serving.
Notes
- Coconut aminos is a soy-free alternative to soy sauce that’s lower in sodium and naturally sweet.
- The unflavored gelatin not only tenderizes the meat but also creates a silky texture in the sauce.
- For a complete keto meal, serve over cauliflower rice with a side of steamed broccoli.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- To make this dish spicy, add 1/4-1/2 teaspoon of red pepper flakes or a drizzle of sugar-free chili sauce.
Nutrition
- Serving Size: 1/4 lb meat (1/6 of recipe)
- Calories: 274
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 75mg
