Crock Pot Paleo Mongolian Beef

Doesn't this Mongolian Beef look like take out from your favorite Chinese joint? Well you are wrong; this dish is a healthy and much tastier version

Doesn’t this Mongolian Beef look like take out from your favorite Chinese joint? Well you are wrong; this dish is a healthy and much tastier version

I.love.Chinese.food.period. BUT having that said, I do not love all the MSG, gluten and other bad processed ingredients most Chinese restaurants sneak in to their food. Ever since Paleo Parents posted their Chinese Food Roll up and their inspiration of P.F. Chang’s Mongolian Beef I have had Chinese food more on the brain than usual. After looking at all of those amazing Paleo recipes, I quickly realized that I have to find time to make them all. In the meantime, I wanted to start with my favorite Chinese food dish, Mongolian Beef. I loved Paleo Parent’s skillet rendition, but I rarely have time to “cook” over a hot stove during the work week between shuffling the kids off to swim practice and completing the usual errands and chores.

So, it got me thinking that I should make a Paleo Mongolian Beef recipe for the Crock Pot that is easy to prepare for those days where cooking seems impossible. It took me three times to finally nail it and I love love love how the recipe turned out. I think you will be all pleased with the outcome too. Not to brag and all, but I think my Paleo version not only tastes better than the real thing but is much better for you too! Double win in my book. Differences in my recipes from other Paleo Mongolian Beef recipes is I used honey instead of sugar (which was more of a preference) and I added some veggies (why the hell not, right?) to it. There is a lot of sauce to this recipe so feel free to add a little more meat or more veggies to your liking. I like the extra sauce so it can soak up my No Grain Cauliflower Rice. I just make the plain no grain cauliflower rice (stop after step 2) since the dish is flavorful enough and the “rice” doesn’t need anything else.  Another great thing about this recipe is it only takes 4-5 hours to cook on low while other crock pot recipes take all day or at least 8 hours. So if you are pressed for time and don’t have time in the morning to prepare the crock pot, have no worries; you can put it in at lunch and still have a healthy and delicious dinner ready in a few hours.

So how much more convincing do you need. Go, cook! 🙂

 

4.8 from 4 reviews

Crock Pot Paleo Mongolian Beef
 
Prep time
Cook time
Total time
 
If you love Mongolian beef, but are tired of ordering it at Chinese restaurants because you have sworn off MSG then look no further. Make delicious, healthy Chinese food in the comforts of your own home and without much of a mess because all you have to do is dump in the ingredients in a slow cooker and forget it, until of course it is time to eat! Enjoy.
Author:
Recipe type: Crock Pot
Cuisine: Paleo, Chinese
Serves: 4
Ingredients
  • 2 pounds of sirloin beef tip or flank steak, cut into stir fry sized strips
  • ½ teaspoon of ginger, minced
  • 3 cloves garlic, minced
  • ¾ cups of coconut aminos (sub soy sauce if you are not Paleo)
  • ¾ cup of water
  • ¾ cup of honey
  • ¼ cup of arrowroot powder (sub corn starch if you are not Paleo)
  • 1 cup of carrots, shredded or sliced
  • green onions, chopped for serving
Instructions
  1. Chop up your beef in slices about two inches long and 1 inch thick.
  2. Take your chopped beef slices and cover them with arrowroot powder and place them in the crock pot. You will find that most Mongolian recipes use corn starch to thicken up the sauce but I used arrowroot powder. Arrowroot is an herb that is found in rainforest habitats and is great for digestion. You can sub arrowroot powder for flour and corn starch makign it great for baking. Don’t worry about the arrowroot soakign up too much of the sauce though. What I love most about this recipe is there is a lot of sauce so feel free to add more veggies to the recipe. Next time I make this I am going to double the carrots at least and God knows what else I will throw in the crock pot. That is the beauty about cooking in crock pots, just throw whatever you have available and in more cases than not it ends up being a keeper.
  3. Add your minced garlic, fresh ginger, and sliced carrots on top of your beef. I have mentioned this before on the blog, but I will say it again. My trick to using fresh ginger is always buy a big fresh hunk to store in your freezer. When you buy it peel the entire chunk and then place it in a freezer safe Ziplock bag. Once it is frozen, take it out and use your microplane/ zester and that’s it; and just like that you will see it is so easy to add fresh ginger into many of your recipes. What I hate the most about when you try to add fresh ginger that is NOT frozen, it turns into mush and it is so difficult to add it into your recipe. Whatever you have left over of your frozen ginger, throw it back into the freezer until you need it again. It usually lasts up to a few months so rarely do I ever have a piece that goes bad so go ahead and stock up.
  4. Add the honey, coconut aminos and water and mix in a separate bowl. Once thoroughly mixed, add it to your crock pot trying to cover all the beef and carrots.
  5. Cook on low for 4-5 hours. Remember since the pieces of meat are sliced in small pieces you do not have to cook this meal for over 8 hours like normal slow cooker dishes or it will dry out.
  6. Serve the Crock Pot Paleo Mongolian Beef over no grain cauliflower rice.
  7. Chop green onions and garnish your beef.
  8. Devour your food! It is ok, it’s Paleo. Indulge. You deserve it.

 

 

So let me know what you think. Do you agree it tastes better than the Mongolian beef you would order at P.F. Changs?

 

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21 Responses to “Crock Pot Paleo Mongolian Beef”

  1. StellaJune 27, 2013 at 9:45 pm #

    Would that still be 3/4 c. of soy, or a lesser amount? That seems like a lot and like it would be really salty. I’ll have to look for coconut aminos up here, but may have to wait until we move back to the lower 48 for that one. :-/

    • LauraJune 27, 2013 at 10:35 pm #

      Yes I actually have used both (soy and coconut aminos) on different occasions when i was recipe developing because I ran out of the coconut aminos and 3/4 cup for soy was fine. There is a lot of sauce and the honey counterbalances it so it is not salty. I did use the low sodium version though. Feel free to add more veggies too to soak up the awesome sauce! Good luck.

  2. JenJune 29, 2013 at 6:34 pm #

    Making this tomorrow! Can’t wait to try it.

  3. AmandaJuly 2, 2013 at 10:22 am #

    This recipe is fantastic! There was very little leftover which the hubs happily will take as leftovers to work!! We served with the cauliflower rice (a household favorite here) and some broccoli slaw. Made for a great meal! Can’t wait to make it again!

  4. stevensc4August 16, 2013 at 4:26 pm #

    This recipe is AMAZING! I added cabbage and 2 jalepenos for a kick. Super recipe. Thanks Laura!

  5. BTOctober 23, 2013 at 6:40 pm #

    I am sorry but this is the most disgusting paleo meal I
    have ever cooked and eaten! It is so sickenly sweet! It has so much
    sugar (honey is sugar) that it is nowt Paleo. So Sorry I spent the
    money and time to make this dish!

  6. MirandaNovember 12, 2013 at 10:38 am #

    I made this dish for a large group of family members.
    Everyone loved it, even my very picky father!! This has become a
    family favorite. We used the low sodium soy sauce and it worked
    great.

  7. stevensc4December 4, 2013 at 6:32 pm #

    So I fed this recipe to my non-Paleo husband and he actually loved it! He had two servings and both over your cauliflower rice. He said as long as he doesn’t have to sacrifice in flavor, he’ll eat Paleo all day long! A win for me! Now to get him to start crossfit!!!!! 🙂

  8. StellaJanuary 14, 2014 at 5:55 pm #

    Super freaking delicious! It is quite sweet, but I think it’s well-balanced with the soy (just like you said it would!). We used carne picada cuts from Wal Mart (cheapest) and I did use flour since I didn’t have arrowroot or cornstarch. We’re not paleo, but your recipes are awesome and always full of flavor, and I love that you provide those options for non-paleo followers.
    Awesome job!! I added broccoli and next time will probably just open up a bag of stir fry veggies. I’m only going to add sriracha to my own bowl(s), but otherwise, wouldn’t change a thing! Oh, but maybe some peanuts to make it more like kung pao? Hmmm….

    • StellaJanuary 15, 2014 at 2:02 pm #

      Ran out of peanuts, so we added some cashews to our bowls.
      Freaking Delicious!!

  9. MCJanuary 22, 2014 at 1:08 pm #

    This was really good! Easy and everyone liked it (even my
    picky 8 year old). I used flank steak and made the non-paleo
    version. Also served with brown rice which was a great combination.
    I might add additional veggies next time too. It was very similar
    in taste to my usual stir fry but it’s always nice for something
    different and easy in the crock pot. Thanks!

  10. NicoleApril 9, 2014 at 12:21 pm #

    I made this a couple days ago. The paleo version. I used lamb instead of beef, because that’s what I had. Based on some of the comments I cut back on the honey to a half cup and added some sea salt (I do love salt). I also added some dried ground pepper to bring the heat. The flavor was delicious. I’ll make it again with beef and maybe a skosh less honey again. But it was a winner for me!

  11. judyOctober 23, 2014 at 6:22 am #

    Any idea on how to make this weight watchers friendly. This is awesome

    • LauraNovember 3, 2014 at 12:45 pm #

      Judy,

      Not sure what ingredients you can eat on WW. Can you be more specific and then I can help you out.

  12. RamonaDecember 22, 2014 at 4:09 am #

    Yum! Any advice on multiplying thus for a small crowd? Thanks!

    • LauraJanuary 25, 2015 at 9:00 pm #

      If you double the meat only add 1/4 more for the liquids. SO only increase the sauce by 50%. There is plenty of juice and sauce in the original recipe. Good luck and by the way I do this all of the time! It is THAT good.

  13. AlishaMay 10, 2015 at 1:32 pm #

    I will only be using a pound of flank steak. How should I reduce the cooking time? Thx! Excited to try it!

    • LauraJuly 9, 2015 at 1:48 pm #

      Perhaps just by an hour but I would not go any less. I think the longer you cook meat the more chance it shreds easier. Of course there is an extreme and eventually meat will dry out but mostly the crock pot is very forgiving. Good luck!

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