Slow Cooker Mongolian Beef


2 pounds flank steak
¼ cup cornstarch
2 tbsp olive oil
¾ cup low sodium soy sauce
¾ cup water
2 garlic cloves, chopped
¼ cup brown sugar
¼ cup sugar substitute (I used Swerve)

*If you like your beef a bit on the spicy side add 1 tsp of chili flakes, 1 tbsp of spicy mustard or sriracha sauce
**If you like peppers and onions add to the slow cooker 1 hour before it finishes


  1. Cut the flank steak against the grain (I use Kitchen Shears)  into about 5 long strips, then cut the strips into cubes
  2. Coat the steak with cornstarch in a ziploc baggie
  3. Add all of the other ingredients into the slow cooker and stir until combined
  4. Add the flank steak and mix all together again
  5. Cook on high for 3-4 hours



Feel free to add some fresh ginger to the dish if you like
Serve over brown or white rice, quinoa or any other grain
This dish freezes very well. Make ahead for easy meal prep. Simply place in ziploc baggies and freeze
Garnish with scallions

Serves 6
Calories: 315, 14g carbs, 14g fat, 32g protein