Slow Cooker Mongolian Beef Recipe (Gluten-Free!)
Mongolian beef recipe made gluten free in a crockpot! This is a perfect recipe for slow cooker beginners or for those who are just looking for a stupidly simple single pot meal.
My friends Ashlee and Ben reached out to me the other day, asking me if I have a Mongolian beef recipe. Ever since Ben had a Mongolian beef dish at PF Chang’s, he has been wanting to make it at home.
The thing is that out of all the beef recipes on this blog, I didn’t have a Mongolian beef recipe… time to fix that!
I did some research online and found out that so many Mongolian beef recipes out there call for soy sauce. My friends and I don’t have a problem with gluten but I wanted to do something different for the folks who are on a gluten-free diet. So I went on a little experiment without the soy sauce.
[thrive_lead_lock id=’12459′]Hidden Content[/thrive_lead_lock]
How To Make Mongolian Beef Recipe Gluten Free?
The secret to making Mongolian beef gluten free is the sauce. I used coconut aminos in this recipe. Coconut aminos are a liquid made from the aged sap of coconut blossoms and salt. It is a low-glycemic, vegan, and gluten-free alternative to soy sauce, with 17 amino acids. Coconut aminos have about 65% less sodium than regular soy sauce and it has a sweet taste. In short, this stuff is pretty darn healthy and it’s a great substitute for soy sauce.
How To Make Mongolian Beef Recipe in A Slow Cooker?
This recipe doesn’t require searing or precooking the beef before you put everything in a slow cooker. Simply coat sliced flank/London broil with cornstarch and place in your slow cooker with some carrots. Next, make the sauce by whisking coconut aminos, brown sugar, olive oil, minced garlic, grated ginger and bone broth. Pour the sauce over the beef and set the slow cooker on high for 2-3 hours or on low for 5-6 hours. That’s it.
[thrive_lead_lock id=’12459′]Hidden Content[/thrive_lead_lock]
As the coconut aminos have much less sodium than soy sauce, we’ll use a full 8-fl oz bottle and reduce the brown sugar amount as it has a delightfully sweet taste. You will see how it pans out in the recipe below compared to the recipe that uses soy sauce.
Whichever version you choose to try, I hope you enjoy it as much as I did. Cook some rice to go with the Mongolian beef. The sauce is finger-licking good!
Print
Gluten-Free Mongolian Beef Recipe in a Slow Cooker
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main, Gluten Free, Paleo
- Method: Slow Cooker
- Cuisine: Asian
Description
Mongolian beef recipe made gluten free in a slow cooker! This is a perfect recipe for slow cooker beginners or for those who just want a simple dump meal.
Ingredients
- 2.5 pounds flank steak/London broil
- 1/2 cup cornstarch
- 1 (8-fl oz) bottle coconut aminos
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 1 1/2 cups bone broth
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 2 cups carrot matchsticks
- Chopped green onions and white sesame seeds for garnishing
Instructions
- Cut flank steak into 2-inch long thin strips and place them in a medium bowl.
- Add cornstarch to the bowl. Mix with a spoon or your hands until the beef pieces are evenly coated. Transfer the beef into a slow cooker.
- In the same bowl, add coconut aminos, brown sugar, olive oil, bone broth, minced garlic and ginger. Whisk until combined. Scrape off the cornstarch on the side of the bowl.
- Pour the sauce over the beef in the slow cooker and add carrot matchsticks. Give all ingredients a gentle stir. Make sure that the beef is coated by the sauce.
- Cover and cook on high for 2-3 hours or on low for 5-6 hours.
- Once the beef is done, taste and add more salt if desired. Serve it over rice. Garnish with chopped green onions and white sesame seeds.
Notes
If you choose to use soy sauce, please refer to the below ingredients for the Mongolian beef sauce and follow the same steps to cook it in a slow cooker: 1 cup soy sauce; 1/2 cup brown sugar; 1 1/2 cup bone broth; 3 tablespoons olive oil, 1 tablespoon minced garlic, 1 teaspoon grated ginger.
Nutrition
- Serving Size: 1
- Calories: 493
- Sugar: 2.1g
- Sodium: 133mg
- Fat: 22.8g
- Saturated Fat: 7.5g
- Carbohydrates: 12.6g
- Protein: 56.1g
- Cholesterol: 104mg
[thrive_lead_lock id=’12459′]Hidden Content[/thrive_lead_lock]
About the Author
Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.
This recipe is so good that my friends had been bugging me to do it again for next week! It’s easy to make, too.
No one in my family is gluten free, but with so many people who are, it’s good to have some gluten free recipes at hand. And this looks delicious! Thanks for sharing.
Thanks Amanda. We are not gluten free either. But wanted to have something on hand for our guests who are gluten free. I thought this might be helpful to other people too. 🙂
This looks delicious and pretty easy to make
Yum! I’m always looking for new recipes to try with rice and this looks like a perfect one.
Belle | One Awesome Momma
This looks delicious! I was just thinking about what to make for lunch, and though I can’t make this – it’s got me SO hungry! Your photos are incredible! Thanks for sharing another amazing recipe!!
Thank you, Brit! Hope you get a chance to make this next time. 🙂
Ben is excited and says thank you!! You are so thoughtful and he can’t wait to try to make it this week!!
Yay! Can’t wait to hear how Ben likes it! 🙂
I am going to try this recipe, not only because it looks great but because my son is dating a girlfriend from Mongolia. Who is a sweetheart.
I also read your article on “bone Broths homemade and bought. You have convinced me to go for Kettle & Fire .
Thank you.
PS I happen to have both a slow cooker and an Instant Pot. Do you have something against the latter?
Hi Jennie, I hope my Mongolian Beef recipe works out well and it reaches the standard from a local Mongolian. (I am nervous if you can’t tell.)
PS. I do not have anything against Instant Pot. The reason that I don’t have any instant pot recipes on my site is simply that I do not own an Instant Pot. And IP’s voltage doesn’t work in Hong Kong.