Slow Cooker or Instant Pot Mongolian Beef

Slow Cooker or Instant Pot Mongolian Beef is a tasty weeknight meal that can be made with very little prep time! Serve over rice, or cauliflower rice for an easy dinner the whole family will love. Paleo and Gluten-Free!

You guys…….Are you completely melting in this cRaZY heat?!?!?!

What the heck???

This week in July has to be one for the books. I am spending as much time indoors as possible (a little hard with kids), but it has been pretty unbearable to be outside. Cooking or even grilling has not sounded all that great. I’ve pretty much been living off of salads and fruit (and ice cream, but don’t judge). All things that are cold!!!

But….. That doesn’t always work for dinner with a hungry family to feed. My Instant Pot and Slow Cooker are seriously the only kitchen appliance I want to use. Which led me to some more experimenting with some beef recipes.

This Mongolian Beef was one my kids devoured. They are steak people all the way, and they love Asian food. I don’t remember the last time I ate Mongolian Beef, but I can assure you it was loaded with junk ingredients. I’m all about cleaning up some staple recipes to make them a healthy family favorite!

This makes for a quick and easy weeknight dinner with very little prep time. Serve over rice or cauliflower rice for a complete meal. Add, I love the addition of fresh & crunchy raw veggies.

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Slow Cooker or Instant Pot Mongolian Beef

Author Amy Rains

3.5 from 2 votes

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Ingredients

• 2 lbs sirloin steak tips
• 1/4 cup arrowroot starch or tapioca starch
• 2 tbsp avocado or olive oil
• 1/4 cup diced shallots
• 2 tbsp diced fresh ginger
• 3 large cloves garlic minced
• 1/2 cup Coconut aminos or GF Tamari Soy Sauce
• 1/2 cup water
• 1/4 cup raw honey
• 2 tbsp apple cider vinegar
• 2 tbsp crushed red pepper optional
• 1 cup diced carrots
• 1/3 cup diced green onion

Instructions

1. For the Slow Cooker:
2. Begin by coating your beef in arrowroot starch. The easiest way is to place beef in a large container with a lid and shake around to coat.
3. Now make your sauce: In a bowl combine shallots, garlic, ginger, coconut aminos or soy sauce, water, honey, and vinegar (crushed red pepper if using). Whisk together.
4. Place beef at the bottom of your slow cooker, top with sauce.
5. Cook on low for 4 hours. If sauce needs to be thickened, add another tbsp of arrowroot mixed with a tbsp of water and continue to cook for another 15 minutes.
6. Serve over rice or cauliflower rice. Add diced carrots and green onion.
7. For your Instant Pot:
8. Begin by coating your beef in arrowroot starch. The easiest way is to place beef in a large container with a lid and shake around to coat.
9. Select the saute function on your Instant Pot. Coat the bottom of your IP with avocado oil, now add shallots, garlic, and ginger. Cook for just a few minutes until fragrant. Select cancel.
10. Whisk together your sauce: water, coconut aminos or soy sauce, honey, and vinegar (crushed red pepper if using).
11. Place beef inside your instant pot, and dump sauce on top.
12. Select the manual function and cook for 12 minutes on high pressure. Use a natural release. Once steam has been completely released, then open lid. If sauce needs to be thickened, add in an additional tbsp arrowroot with water.
13. Serve over rice or cauliflower rice. Add diced carrots and green onion.