Mongolian beef recipe made gluten free in a slow cooker! This is a perfect recipe for slow cooker beginners or for those who are just looking for a stupidly simple dump 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 in a restaurant, he has been wanting to make it at home.
The thing is that out of all the beef recipes on this blog, I don’t have a Mongolian beef recipe. Time to get it fixed.
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.
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.
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!
15 minPrep Time
2 hrCook Time
2 hr, 15 Total Time
- 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
- 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.
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.
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