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Is it me or is January twice as long as a regular month? It feels to drag on forever and the dreary weather makes me want to hibernate.

Luckily I can always rely on my slow cooker for easy and comforting meals… Mongolian beef is a favorite with my kids (minor miracle as they are so fussy) and it’s become a regular on our family table this winter.

Normally Mongolian Beef is made with flank steak and stir fried. This Crockpot version is made with braising /chuck steak which cooks slowly until melt-in-the mouth tender.

The slow cooker really concentrates the flavor of the sauce so you don’t need to add any extra salt.

The sliced peppers melt into the stew so i always add some towards the end of the cooking time. Bear that in mind if you are adding any other vegetables!

Mongolian Beef Ingredients

You will need a slow cooker for this recipe, ideally one that allows for searing. I browned the beef for extra flavor, but I am sure that step could be skipped without sacrificing the yumminess!

Beef – braising steak, chuck steak or any cut suitable for slow cooking
Onions
Peppers – red, yellow and orange bell peppers
Minced garlic and ginger – I use a microplane zester to mince these
Chili purée or Sriracha
Soy sauce, Tamari or coconut aminos
Beef stock cube
Brown sugar or a suitable sugar substitute such as Sukrin Gold to keep the dish keto friendly
Xanthan gum to thicken the sauce. You can also use cornstarch (diluted in cold water) if preferred
Green onions (scallions) to serve
Red chili to serve

How to Make Slow Cooker Mongolian Beef

↓ For the full ingredients and detailed method, jump to the recipe card.

Heat the oil in a skillet and brown the beef, in batches, over high heat. Allow the beef to get a good color before setting aside in a bowl.

Add a splash of water to the pan and scrape any browned bits loose with a wooden spoon. Pour any liquid from the pan into the bowl.

Add the oil, onions, garlic and half peppers into the slow cooker and pan fry over low heat.

Stir in the minced garlic, ginger and Sriracha. Add the brown sugar (I used Sukrin Gold) and soy sauce and beef stock cube.

Stir frying onions and sliced red bell pepper

Add the beef into the slow cooker, cover and cook on LOW for 7 hours or on HIGH for 6.

Stir in the green onion and reserved sliced peppers. Sprinkle with the Xanthan gum and cook on HIGH for an extra 30 minutes or until the sauce has thickened slightly.

Serve over steamed rice or cauliflower rice, garnished with more green onions.

Made my Slow Cooker Mongolian Beef recipe? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!

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