Slow Cooker Mongolian Beef (Whole30 Paleo) – tender strips of beef in a sweet and savory Whole30 compliant sauce, made in the Slow Cooker.
Need a takeout fix?? For me, one of the hardest parts of sticking to a Whole30/Paleo diet is missing eating out. I LOVE to eat out! Good thing I also love to cook! I can recreate my favorite restaurant dishes at home while controlling the ingredients, namely fat and sodium.
This Mongolian Beef was a huge hit with my family. I served this over cauliflower rice for myself and brown rice for my hubby and kids. They all went back for seconds!
The sauce, sweetened with dates, is incredibly thick and full of great Asian flavors. To thicken the sauce, I used arrowroot powder which is a great alternative to flour and cornstarch. For awesome, intense flavor, fish sauce is a must! This Red Boat Fish Sauce is gluten free and Whole30 compliant. Coconut aminos is my standard replacement for soy sauce in Asian recipes. If you’re trying to avoid soy, you gotta try it!
I made this recipe in the slow cooker, but it could easily be adapted for the Instant Pot or stovetop. The Slow Cooker is a great option because it does a great job of tenderizing the beef. I love flank steak for this recipe, but feel free to experiment with other cuts of beef.
Slow Cooker Mongolian Beef (Whole30 Paleo)
- Coat flank steak in arrowroot powder and set aside. Place dates in the hot water and let sit 5 minutes.
- In a food processor or blender, combine dates and water, coconut aminos, fish sauce, applesauce, garlic, and ginger. Process until smooth.
- Pour sauce into the slow cooker. Add grated carrots and steak pieces and stir well.
- Cook on low 4-5 hours or high 2-3 hours. Serve garnished with green onions over cauliflower rice.