Mongolian Beef and Broccoli (Low Carb Keto Chinese) is better than takeout! You'll love our healthy version of this popular Chinese recipe. Tender beef and broccoli, with a …
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Keto Mongolian Beef Recipe. Mongolian sauce is one of the easiest sauces you will make. Whether you choose to make it on the stove top, in your slow cooker or instant pot, this low carb and sugar free recipe requires a few ingredients. Yes this recipe is low carb, sugar free and keto friendly and is one of my amazing collection of Keto recipes.
You only need to cook the meat for your low carb Mongolian Beef for about 1-3 minutes or so, it cooks very fast. You’ll also need to watch that you don’t burn it when you have the skillet on a high heat. Then when the meat is almost finished cooking you can add the green onions and cook them briefly for about 30 seconds to a minute or so.
Whisk together coconut aminos, garlic, sweetener, molasses, oil, ginger, salt, and pepper. Pour the sauce over the steak and mix well. Cook steak in the slow cooker until it’s cooked through and tender. TIP: How long to cook Mongolian beef in the slow cooker? It will take 4-6 hours on Low or 2-3 hours on High. Optional step – reduce the sauce.
Yes, you can freeze keto Mongolian beef. Store it in a freezer-safe bag and remove as much air as possible. It will last 3-6 months in the freezer. To thaw, place the frozen Crock Pot Mongolian beef in the fridge the day before, or defrost in a zip lock bag in a bowl of cold water if it’s last minute.