This easy Paleo Slow Cooker Mongolian Beef is a weeknight dinner even the busiest of people can pull off. 10 minutes of prep and the slow cooker does the rest! A healthy gluten-free twist on our favorite take-out stir-fry!
Place meat strips into a medium bowl, sprinkle with arrowroot and toss to coat (I like to use tongs for that).
In your slow cooker, add coconut aminos, coconut sugar, oil, water, ginger, garlic and a pinch of red pepper flakes. Stir to combine. Add beef, and stir again to coat with sauce.
Cook on high for 2-3 hours or on low for 4-5 hours. Stir, and serve!
Recipe Notes
When slicing the meat, make sure to cut across the grain. If you cut with the fibers the beef will be tough. Make out the long fibers in the meat and cut across those fibers for tender meat. Slice it thinly into ¼″ inch slices.
To make slicing extra easy, place the beef in the freezer for about 20 minutes before cutting it.
You can store your leftover for about four days in the fridge.
Leftover Mongolian beef will also freeze just fine. Store it in freezer bags for a quick packable office lunch. The beef can be reheated straight from the freezer using your microwave. Mongolian beef will keep for up to four month in the freezer.
Nutrition Facts
Paleo Slow Cooker Mongolian Beef
Amount Per Serving (1 /2)
Calories 683Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 142mg47%
Sodium 2220mg97%
Potassium 714mg20%
Carbohydrates 72g24%
Fiber 1g4%
Sugar 19g21%
Protein 49g98%
Vitamin A 125IU3%
Vitamin C 3.7mg4%
Calcium 43mg4%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.