If you’re craving the deep, savory flavors of Mongolian beef but want a more hands-off way to prepare it, this slow cooker recipe is just what you need. Tender strips of beef simmered in a rich, slightly sweet soy-based sauce, infused with garlic and ginger—this dish delivers restaurant-quality flavor right from your kitchen. This slow cooker Mongolian beef recipe is easy to prepare and makes the whole house smell fantastic!

**This post contains affiliate links. Please read the full disclosure here.**

What Makes This Slow Cooker Mongolian Beef Recipe Healthy?

Mongolian beef is not an unhealthy meal option even in its traditional recipe, but there are some simple swaps I’ve made in my recipe to make it even healthier so that you can feel guilt free enjoying it more often. (Such as removing inflammatory foods like sugar and seed oils.)

Oftentimes it contains brown sugar, which adds a wonderful flavor but many of us are avoiding sugar for any number of reasons. The best brown sugar alternative I’ve found that still comes close to that flavor we desire is Truvia Brown Sugar.

If however the aftertaste of stevia is just not something you can tolerate then Brown Sugar Monk Fruit is another option that you could use. It is a bit sweeter so be careful how much you add. I prefer the stevia brown sugar, but the recipe still turns out great and sugar free with the brown sugar monk fruit way as well.

healthy slow cooker mongolian beef recipe

This recipe is a full meal made with whole food ingredients and loaded with antioxidants. Enjoy my Slow Cooker Mongolian Beef Recipe as often as you’d like with no guit!

This recipe also works wonderfully for meal prep and batch cooking. You can add all the ingredients to a gallon sized freezer bag for a dump and go freezer meal or you can make lots and it freezes just fine after cooking. Just cook fresh rice each time because it never quite has the same texture after freezing.

How to Make Healthy Mongolian Beef in Your Slow Cooker Step-by-Step

Ingredients:

1 lbs. flank steak
3 garlic cloves
1 inch ginger
1 scallion
½ cup reduced salt soy sauce
1/3 cup Truvia brown sugar or monk fruit brown sugar
¼ cup cornstarch
¼ cup water
2 tbsp avocado oil
1 tbsp sesame oil
1 tbsp sesame seeds
Salt, to taste
Black pepper, to taste

Instructions:
Thinly cut the flank steak against the grain, and then dice. Put the steak into a bowl.

Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.

Mince your ginger and garlic.

At the bottom of the slow cooker, add the avocado oil and then add the steak. Then add the garlic, ginger, brown sugar substitute, sesame oil, soy sauce, and water. Mix until well combined.

Turn the slow cooker on at least 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.

Slice the scallion. This part is optional but I think it really adds to the authenticity of the dish. Garnish the Mongolian beef with scallions and sesame seeds and then serve over rice. White rice gives a more authentic flavor but brown rice will provide more fiber.