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In a medium bowl, whisk together the bone broth, light soy sauce, ginger paste, minced garlic, Sriracha, Hoisin sauce, rice vinegar, and zero-calorie sweetener until well combined. This is your Mongolian beef sauce.

Place the beef round strips evenly in the bottom of your slow cooker.

Pour the prepared sauce over the beef, ensuring all the beef is coated.

Add the chopped red bell pepper and shredded carrots to the slow cooker, scattering them over the beef and sauce.

Cover the slow cooker and cook on the LOW setting for 5 hours.

After 5 hours of cooking, in a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Switch the slow cooker setting from LOW to HIGH.

Pour the cornstarch slurry into the slow cooker, stirring gently to combine it with the sauce. Cover and continue to cook on HIGH for the final 1 hour, or until the sauce has thickened to your desired consistency.

Once cooked, spoon the Mongolian beef and vegetables over beds of freshly cooked white rice in individual serving bowls.

Drizzle each bowl with spicy mayonnaise, then garnish generously with chopped green onions and a sprinkle of sesame seeds before serving.


In a medium bowl, whisk together the bone broth, light soy sauce, ginger paste, minced garlic, Sriracha, Hoisin sauce, rice vinegar, and zero-calorie sweetener until well combined. This is your Mongolian beef sauce.

Place the beef round strips evenly in the bottom of your slow cooker.

Pour the prepared sauce over the beef, ensuring all the beef is coated.

Add the chopped red bell pepper and shredded carrots to the slow cooker, scattering them over the beef and sauce.

Cover the slow cooker and cook on the LOW setting for 5 hours.

After 5 hours of cooking, in a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Switch the slow cooker setting from LOW to HIGH.

Pour the cornstarch slurry into the slow cooker, stirring gently to combine it with the sauce. Cover and continue to cook on HIGH for the final 1 hour, or until the sauce has thickened to your desired consistency.

Once cooked, spoon the Mongolian beef and vegetables over beds of freshly cooked white rice in individual serving bowls.

Drizzle each bowl with spicy mayonnaise, then garnish generously with chopped green onions and a sprinkle of sesame seeds before serving.
