Seriously good Clean Eating Slow Cooker Mongolian Beef. Prepped in just 10 minutes and then left to slow cook while you get on with, well, whatever you want. This is one of those dump and cook kind of recipes to teach your kids before they leave home. Always a winner!
When you start to assemble this recipe, it’s going to feel so wrong. First up, this is traditionally a stir fry dish and secondly we’re going to skip that whole ‘browning the meat’ stage all together.
WHAT?? Yup. We’re going to dump everything into the slow cooker AT THE SAME TIME.
That’s what makes this recipe so damn special. When I say 10 minutes prep time, I mean it. Then we sit back and let the slow cooker do it’s magic.
I like to make this recipe on a Sunday for lunches the next week. It doesn’t take much time so I can throw it together while I’m cooking dinner.
Meal Prepping with Mongolian Beef
If you’re making this dish to pop in the fridge or freezer for the another day, then read these tips:
- FRIDGE: If you’re making this recipe to eat in the next couple of days, then dish your beef and rice into containers and store in the fridge for up to three days. Make sure your containers are sealed and air tight.
- FREEZER: This recipe keeps perfectly for three months in the freezer. Keep in an airtight ziplock bag (squeeze out as much air as you can and lay flat to freeze) or invest in a good quality freezer friendly container. I like the ones you can put directly into the oven. To thaw, you can either pop back in the slow cooker or leave overnight in the fridge and reheat in a microwave, oven or stovetop.
Can you Freeze Mongolian Beef?
Absolutely! I recommend freezing your Mongolian Beef BEFORE the ‘add veggies stage’. I’m not a fan of soggy veggies and freezing and reheating with the veggies inside cooks them a little longer than I like. Rather add your veggies when you reheat the recipe.
What Sides to serve with your Mongolian Beef?
Keep it simple. Mongolian beef is flavorsome so sides can be basic like steamed rice and veggies or plain noodles. Serve with a side of steamed greens (if you didn’t add them to the dish) and one of these sides:
- Brown Rice – this is a staple in our home. Make sure you rinse your rice well before cooking.
- Soba Noodles – These are 100% buckwheat noodles which only take a couple minutes to cook through (my kids LOVE these).
- Mashed potato – not exactly congruent with Asian cuisine, but the kids don’t know that.
What Veggies to add to your Mongolian Beef?
You can choose to leave the veggies out and serve them on the side, but that’s not how we roll ’round here. I add vegetables any chance I get. It bulks up a meal and adds extra nutrients and the fussy kids don’t notice them as much.
These are the veggies that I add most often:
- Red Pepper
- Sliced carrots
- Sugar Snap Beans
- Green Beans
Kitchen Essentials to Make your Slow Cooker Mongolian Beef
Slow Cooker – Every kitchen should have one of these. I have two. One in black and one in white. No judgement please. I collect kitchen appliances like other woman collect shoes. I’m working on the problem 🙂
Garlic Crusher – I have had mine (this one) for over 20 years now and it’s oddly enough, it’s one of the few things that have moved Countries with us – in case you were wondering, the bottle opener has survived our travels too. Funny that. I must admit though, it gets bought out the drawer a lot less than it used to since I discovered ready crushed garlic in the jar. It saves time and washing up.
Chopsticks – An Asian meal would not be complete without chopsticks. For smaller kids, try these Ninja chopsticks.
HOW TO MAKE CLEAN EATING SLOW COOKER MONGOLIAN BEEF
CLEAN EATING SLOW COOKER MONGOLIAN BEEF
- 2 lb beef (flank or sirloin, sliced into thin strips)
- 1 tbsp sesame oil
- 2 tbsp Corn flour (use Arrowroot Powder for Gluten free option)
- 1/2 tbsp garlic , crushed
- 1/2 tbsp ginger , minced
- 1/4 cup soy sauce (naturally fermented, low salt) (use Tamari for Gluten free option)
- 1/4 cup coconut aminos
- 2 tbsp honey
- 2/3 cup water
- 1 cup carrots (sliced thinly)
- 1 handful sugar snap peas Or other greens of your choice
- 1/2 Red Pepper, sliced
- Slice your beef finely into strips (See note 1). Add corn flour and mix (hands work well for this job) until meat is evenly coated. Add 1 tablespoon sesame oil and meat strips to the slow cooker.Make the Sauce: In a mixing bowl, add ginger, garlic, honey, soy sauce, coconut aminos, pepper and water. Stir to combine. Pour sauce over the meat. Put the lid on the slow cooker and Cook on HIGH for 2 hours or LOW for 4 hours.Add carrots, sugar snap peas and red pepper. Cook on high for a further 20 minutes.
- Freeze your meat for 10 minutes before slicing. It's easier to cut the meat when it's chilled.
- I like to add about 1/2 teaspoon of ground black pepper when I make this recipe, but if your kids are little then leave this out and add to your plate once dished up.