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Paleo Crockpot Mongolian Beef

Throw together an easy, stress-free dinner with this Paleo Crockpot Mongolian Beef freezer meal recipe. Tender strips of flank steak are marinated in an umami-rich honeyed coconut amino sauce to yield a decadently savory paleo dish that is surprisingly simple to prepare.
4 Servings Recipe By Pin Print
Paleo Crockpot Mongolian Beef

Ingredients

  • 1 ½ pounds Flank Steak, sliced
  • ¼ cups Arrowroot
  • 2 tablespoons Olive Oil
  • ½ teaspoons peel and mince Ginger, Fresh
  • ¾ cups Coconut Aminos
  • ¾ cups Water
  • ¾ cups Honey
  • ½ cups grate Carrot
  • ⅓ cups dice Green Onion (Scallion)

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 603 Calories
  • 20g Fat
  • 7g Sat Fat
  • 113mg Cholesterol
  • 913mg Sodium
  • 44mg Potassium
  • 70g Carbs
  • 1g Fiber
  • 61g Sugar
  • 36g Protein
  • 16 WW+ Points
  • 24 WW SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Coat flank steak pieces in arrowroot powder.
  2. Add remainder of ingredients to crockpot and stir well to combine.
  3. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Coat flank steak in arrowroot powder.
  2. Combine remaining ingredients and divide into indicated number of freezer bags.
  3. Divide steak into freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Cook in crockpot on high for 2-3 hours or on low for 4-5 hours.

34 Comments

Join the discussion
  1. Sounds good…but how is this Mongolian? I used to live there and pretty well all they eat is boiled mutton. No spices. Nary a vegetables in sight. There isn’t any ginger or coconut there – those grow in tropical places. Its all cold northern grassland steppes. hmmmmm
    They are truly paleo though!

    1. I lived in Mongolia as well – but before moving there was acquainted with “Mongolian Beef/Stirfry” – I’m not sure how it came about to be standard in America – but it is. So it is always a nice topic of conversation when I explain how their “standard” meal is meat and milk products – So, this is just a typical Mongolian Stirfry recipe which is Americanized.

  2. We’re going to attempt making this today. It looks delish! I do have couple Qs though…1) I have flank and stew meat that will make it to the required amount. Is it ok to combine both for this recipe?2) What can I use to sub arrowroot powder?Thanks!

    1. Yes you can sub the flank steak you just may not cook it as long. If you aren’t going Paleo you can sub cornstarch for the arrowroot powder

  3. That seems like a lot of liquid if I am reading right, .75 is 3/4 cup ? Right so 3/4 c honey, coconut amigos and water?

  4. I can’t wait to try this, however when looking locally for the arrowroot powder, I can only find it in the spice jar sizes. Since this takes 1/4 cup, it would take almost the whole spice jar. Could something like tapioca flour be used instead?

    1. Diane I haven’t tried with tapioca flour. Arrowroot starch is the closest replacement I have found. I think it could be worth a try.

  5. I’m not sure what happened with mine, but I made it just as the recipe called for it… by the time we got home, there was a “wrong” smell in the house. After tasting this, we had to throw it out… it was inedible. I still have some in the freezer so I may stir fry this next time rather than crockpot it, so I’m hoping we have better results.

  6. This was really tasty, but also pretty sweet. Next time I’m going to decrease the honey, increase the ginger, carrots, & green onions, and add some red pepper flakes.

  7. I made this today. Really good! I think I will go down to 1/2 cup honey next time – it was just a little too sweet for my taste. I added some crushed red pepper and a little sriracha as well, which isn’t entirely paleo, but it is yummy!

  8. Sorry to say this but calling a recipe “Mongolian” and then using Aminos Sause is just nonsense… Where are all the typical mongolian herbs etc?

    1. Hi Tom, we’ve adapted a traditional recipe to be paleo compliant. This means no soy sauce. Coconut aminos give the same umami taste without the added non-paleo ingredients.

  9. Tom Korenek has the right thought … and I have to correct you on a few points.I understand this is paleo. So I can make substitutions for some of the items.First is your choice of cut. Flank is a beautiful cut … for barbecuing or grilling or sliced thinly and frying. It’s kind of more expensive than using sirloin steak tips or some other cut (chuck, round). And sirloin steak tips hold up pretty well in a crockpot.Second, I believe in paleo, you can use various spices. Usually I will marinate aromatics including green onion/scallion, garlic (which I see you are missing), Chinese five spice (star anise, cloves, fennel seeds, ground Sichuan pepper or red pepper, and cinnamon) plus dried Tien Tsin peppers in a Ziploc bag with soy sauce, water, Hoisin sauce, sesame oil, and honey. Which I guess you can substitute Coconut aminos for soy sauce.A paleo Hoisin sauce can be found here: http://eatdrinkpaleo.com.au/pa…Sesame oil … hm. Not paleo, but I think it’s hard to avoid this. If you can find a good alternative, let me know.After marinating this overnight in the bag in the fridge, up to 24 hours, I heat up some peanut oil in a pan and dump out the bag and cook everything. Once the beef (and I prefer steak tips) is cooked to your liking, you can simmer down the sauce to the consistency you want and/or add in arrowroot starch or tapioca flour (if you want to be quick).Your recipe has a bit too much oil (there’s a nice layer of oil floating in my slow cooker) and the arrowroot starch makes the whole batch kind of … gloopy. Like a bad kind of a gelatinous. If you’re going to slowcooker, you can always stir in a little arrowroot starch right at the end and give it a few minutes to thicken up.I still prefer frying though (it’s more authentic, and the fried flavor is better). It only takes 30-45 minutes to fry like 3 lbs of steak tips.

  10. I’m unclear on the freezer directions. Am I to freeze the coated beef in the bags with the sauce, or am I to keep them separate?

    1. Hi Jade. I’m sorry for any confusion. You would freeze the coated beef in the bags with the sauce. 🙂 Happy cooking!

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