Mongolian Beef Bowls (Slow Cooker)
Mongolian Beef Bowls (Slow Cooker)
Ingredients
For the Mongolian Beef
- 4 pounds beef round strips, pre-cut
- 1/2 cup bone broth
- 1 cup light soy sauce
- 1 tablespoon ginger paste
- 3 garlic, cloves, minced
- 2 1/2 tablespoons sriracha
- 2 1/2 tablespoons hoisin sauce
- 2 1/2 tablespoons rice vinegar
- 1 tablespoon zero calorie sweetener
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup carrots, shredded
- 2 tablespoons cornstarch
For Serving and Garnish
- cooked white rice, as needed
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
- sriracha mayonnaise, as needed, for garnish
Instructions
- 1
Place the beef round strips into the slow cooker.
⏱️ 2 min
- 2
In a separate medium bowl, combine the bone broth, light soy sauce, ginger paste, minced garlic, sriracha, hoisin sauce, rice vinegar, and zero calorie sweetener. Whisk until all ingredients are well combined.
⏱️ 5 min
- 3
Pour the mixed sauce evenly over the beef in the slow cooker.
⏱️ 1 min
- 4
Add the cut red bell pepper and shredded carrots to the slow cooker, gently stirring to combine with the beef and sauce.
⏱️ 2 min
- 5
Cover the slow cooker and cook on low heat for 6 hours.
⏱️ 360 min
- 6
With one hour remaining in the cooking time (after 5 hours on low), switch the slow cooker setting to high heat.
- 7
Add the cornstarch to the slow cooker and stir well to ensure it dissolves and begins to thicken the sauce. Continue cooking on high for the remaining hour.
⏱️ 60 min
- 8
While the beef finishes cooking, prepare your white rice according to package instructions.
⏱️ 20 min
- 9
Once cooked, spoon the Mongolian beef mixture over a bed of white rice in individual meal prep containers or serving bowls.
⏱️ 10 min
- 10
Garnish each bowl with a drizzle of sriracha mayonnaise, sliced green onions, and a sprinkle of sesame seeds before serving or sealing for meal prep.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef Bowls (Slow Cooker)
Ingredients
For the Mongolian Beef
- 4 pounds beef round strips, pre-cut
- 1/2 cup bone broth
- 1 cup light soy sauce
- 1 tablespoon ginger paste
- 3 garlic, cloves, minced
- 2 1/2 tablespoons sriracha
- 2 1/2 tablespoons hoisin sauce
- 2 1/2 tablespoons rice vinegar
- 1 tablespoon zero calorie sweetener
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup carrots, shredded
- 2 tablespoons cornstarch
For Serving and Garnish
- cooked white rice, as needed
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
- sriracha mayonnaise, as needed, for garnish
Instructions
- 1
Place the beef round strips into the slow cooker.
⏱️ 2 min - 2
In a separate medium bowl, combine the bone broth, light soy sauce, ginger paste, minced garlic, sriracha, hoisin sauce, rice vinegar, and zero calorie sweetener. Whisk until all ingredients are well combined.
⏱️ 5 min - 3
Pour the mixed sauce evenly over the beef in the slow cooker.
⏱️ 1 min - 4
Add the cut red bell pepper and shredded carrots to the slow cooker, gently stirring to combine with the beef and sauce.
⏱️ 2 min - 5
Cover the slow cooker and cook on low heat for 6 hours.
⏱️ 360 min - 6
With one hour remaining in the cooking time (after 5 hours on low), switch the slow cooker setting to high heat.
- 7
Add the cornstarch to the slow cooker and stir well to ensure it dissolves and begins to thicken the sauce. Continue cooking on high for the remaining hour.
⏱️ 60 min - 8
While the beef finishes cooking, prepare your white rice according to package instructions.
⏱️ 20 min - 9
Once cooked, spoon the Mongolian beef mixture over a bed of white rice in individual meal prep containers or serving bowls.
⏱️ 10 min - 10
Garnish each bowl with a drizzle of sriracha mayonnaise, sliced green onions, and a sprinkle of sesame seeds before serving or sealing for meal prep.
⏱️ 5 min