Slow Cooker Mongolian Beef: Whole30, Paleo, Low Carb

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This simple sluggish cooker Mongolian hamburger rushes to toss into the stewing pot, and is Whole30, Paleo, low carb and sans gluten. It just requirements a modest bunch of straightforward fixings to make the sauce, alongside flank steak, carrots, ringer pepper and broccoli for the vegetables. This family cordial supper is ideally suited for supper or for a quality dinner prep formula!

Whole30 Mongolian Beef Ingredients

You’ll require coconut aminos, meat stock, toasted sesame oil, rice wine vinegar, arrowroot flour, for storeroom fixings, which I get for a markdown on Thrive Market, however they’re all generally accessible at significant supermarkets. You’ll likewise require minced garlic, ground ginger, carrots, green onion, ringer pepper and broccoli.

There is a choice to add nectar to this formula, which you would forget about for Whole30. This formula is truly adaptable however in that you can likewise add whatever vegetables you have close by or like. Cut zucchini, water chestnuts, and mushrooms are top picks of our own to add. Simply make a point to add them toward the end with the other gentler vegetables, being they will not take extremely long to cook you actually need them somewhat fresh.


Instructions to Prepare and Cook Slow Cooker Mongolian Beef

Making this formula initially begins by just cooking the meat, sauce, carrots and green onion in the simmering pot. The Mongolian hamburger sauce fixings get added into the sluggish cooker to cook the cut steak in, and that will be most of the cook time. You’ll begin by covering the meat with the arrowroot and adding everything to the sluggish cooker aside from the ringer pepper and broccoli.


  • 1.5–2 lbs flank or skirt steak, thinly sliced against the grain
  • 1/4 cup arrowroot flour
  • 2 tbsp toasted sesame oil
  • 4 green onions, roughly chopped
  • 2/3 cup coconut aminos
  • 2/3 cup beef broth
  • 2 tbsp rice wine vinegar
  • 1 tbsp minced garlic
  • 2 tsp ground ginger
  • 1 tsp crushed red pepper flakes, or to taste
  • 1/2 cup shredded carrots
  • 1 green or red bell pepper, sliced
  • 1 head broccoli, cut into florets
  • Optional: 1 tbsp honey
  • 1.5 tbsp arrowroot flour mixed with 2 tbsp water to thicken
  • Sesame seeds and additional green onion to garnish if desired


  1. Add the sliced steak and 1/4 cup arrowroot flour into the slow cooker and use tongs to coat the beef with the flour (can use a baggie to shake to coat, too)
  2. Add the sesame oil, green onions, coconut aminos, broth, vinegar, garlic, ginger, red pepper flakes, carrots and honey (if using) to the slow cooker and stir in with the beef to combine
  3. Cover the slow cooker and cook on low for 5-6 hours or on high for 2-3 hours
  4. 30 minutes prior to the end of the cook time, stir in the bell pepper and broccoli. Cover and continue cooking until the beef is tender and the vegetables are tender but still slightly crisp
  5. To thicken the sauce, combine 1.5 tbsp arrowroot with 2 tbsp water in a small dish and stir with a fork to dissolve the flour. Pour into the slow cooker and stir well as the sauce thickens
  6. Garnish with sesame seeds and green onions or add more crushed red pepper flakes to increase spice level


  • This recipe did not call for salt because coconut aminos and beef broth often lends enough to the dish. At the end, give it a taste and add salt to your liking
  • Tapioca flour can be used in place of arrowroot flour

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