Keto Mongolian Beef | Instant Pot or Slow Cooker

This Keto Mongolian Beef is the perfect family friendly, set it and forget it meal for the instant pot or slow cooker. It goes great with cauliflower rice, broccoli or even shirataki noodles.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Author Sabra - This Mom's Menu

Ingredients

Instructions

For cooking in the instant pot

  • Heat the oil in the instant pot on the saute setting on high. (press saute, then adjust then the plus button until the red indicator light moves to 'more)
  • Add 1/2 of the thinly sliced beef and sear a couple of minutes. Remove from the instant pot and repeat with the remaining beef. 
  • Return all the beef to the instant pot and add the garlic, ginger, soy sauce, red pepper flakes, brown sugar substitute, and about 10 drops of liquid stevia.
  • Place the lid on the instant pot, set the steam valve to 'sealing' and set the instant pot to cook for 12 minutes on high pressure using the manual setting. (press 'manual' > 'pressure' to select high pressure > '+ or -' to change the time to 12 minutes)
  • Allow the pressure to naturally release, then open the pot and remove the beef, leaving the liquid in the pot. Taste the liquid and add more liquid stevia if desired.
  • Stir in the xanthan gum 1/4 tsp at a time, whisking after each addition to thicken the liquid. Stop when it reaches the desired consistency. You can skip this step but you will have a more liquid sauce. If you opt to thicken it, you will likely not need the entire tsp of xanthan gum. I only usually only need 1/2 of a tsp.
  • Return the beef to the pot and stir with the sauce. Serve topped with green onions and sesame seeds.

For the slow cooker:

  • In a large skillet, heat the oil over high heat. Add the beef cooking for just a few minutes to sear the outside. 
  • Transfer the beef and any cooking liquid to the bottom of a slow cooker. Add the Garlic, ginger, soy sauce, red pepper flakes, brown sugar substitute, and about 10 drops of liquid stevia.
  • Place the lid on the slow cooker and cook on low heat for 4-5 hours or high heat for 2-3 hours.
  • When cooking time is complete, remove the beef from the slow cooker leaving the liquid behind. 
  • Stir in the xanthan gum 1/4 tsp at a time, whisking after each addition to thicken the liquid. Stop when it reaches the desired consistency. You can skip this step but you will have a more liquid sauce. If you opt to thicken it, you will likely not need the entire tsp of xanthan gum. I only usually only need 1/2 of a tsp.
  • Return the beef to the slow cooker and stir with the sauce. Serve topped with green onions and sesame seeds.

Notes

Nutrition info for 1 serving: 299 calories, 17g fat, 1g carbohydrates, 32g protein
1g net carbs!
This nutrition info is only provided as a courtesy and does not serve as medical or nutritional advice. The exact values will vary based upon the yield and the specific ingredients used. 

Nutrition

Calories: 299kcal