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Slow Cooker Mongolian Beef. My healthy version of the super popular dish!

Slow Cooker Mongolian Beef

  • Author: Vanessa Vickery
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: Serves: 4 - 6



  • 1 kg grass fed or organic beef
  • 1/2 cup arrowroot (tapioca flour)
  • Sea salt and pepper to season
  • 1 -2 tablespoons coconut oil
  • 3-4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 medium carrots, sliced (you can add what ever vegetables you like)
  • 1 cup coconut aminos
  • 3/4 cup raw or organic honey
  • Green onions, sliced thinly (for serving)


  1. Cut the steak into small bite sized pieces.
  2. Season beef with arrowroot, salt and pepper.
  3. Heat coconut oil in large fry pan on medium high heat and cook steak until evenly browned, approximately 3-5 minutes (You may need to add the steak in batches and use extra coconut oil between batches).
  4. Add to slow cooker and cover with garlic, ginger and carrots (and any other vegetables that you want to use).
  5. Add coconut aminos and honey and mix through.
  6. Cook on low heat for 7-8 hours.
  7. Add green onions and serve with your favourite sides (mine is quinoa)


I made coconut quinoa to go with this recipe and it was amazing