This Mongolian beef recipe is healthy, slow cooked, and requires only 15 minutes of prep. Seven common ingredients make the delicious sweet and spicy sauce.
Cut flank steak into 2-inch long thin strips and place them in a medium bowl.
Add cornstarch to the bowl. Mix with a spoon or your hands until the beef pieces are evenly coated. Transfer the beef into a slow cooker.
In the same bowl, add coconut aminos, brown sugar, olive oil, beef bone broth, minced garlic and ginger. Whisk until combined. Scrape off the cornstarch on the side of the bowl.
Pour the sauce over the beef in the slow cooker and add carrot matchsticks. Give all ingredients a gentle stir. Make sure that the beef is coated by the sauce.
Cover and cook on high for 2-3 hours or on low for 5-6 hours.
Once the beef is done, taste and add more salt if desired. Serve it over rice. Garnish with chopped green onions and white sesame seeds.
Notes: You can use soy sauce instead of coconut aminos. If you choose to do so, please combine the following ingredients in the slow cooker:
1 cup soy sauce; 1/2 cup brown sugar; 1 1/2 cup bone broth; 3 tablespoons olive oil, 1 tablespoon minced garlic, 1 teaspoon grated ginger.