Slow Cooker Mongolian Beef

Step 1

Slice the beef very thinly against the grain. This works best when it is semi-frozen (but not rock solid). Place the beef in the bottom of a slow cooker.

Step 2

In a medium bowl or glass measuring up, whisk together the brown sugar substitute, water, tamari, sesame oil, garlic, ginger, and red pepper flakes. Pour over the beef.

Step 3

Place the lid on the slow cooker and cook on low for 4 to 6 hours, OR high for 2 to 3 hours.

Step 4

When the beef has finished cooking, spoon some of the broth out of the pot into a bowl. Whisk in the glucomannan powder until combined, then pour the broth back into the pot and stir to coat.

Step 5

Sprinkle the beef with the chopped green onions and some sesame seeds and serve over cauliflower rice.