All I can think about when I drive past P.F. Chang’s is how delicious their Mongolian beef is 😍. The fact that I haven’t been there in years and still remember it vividly speaks to its impact on my life, hah! Well, I’ve whipped up a slow cooker, low sugar Mongolian beef recipe in its place.
Mongolian beef has a sweet flavor because it’s usually prepared with a lot of brown sugar. That alone has deterred me from making it at home in the past. But, I thought… why don’t I try sweetening it with Truvia Brown Sugar Blend instead? Success! I tried it and it turned out perfectly. What’s even better is it’s cooked in the slow cooker, so you can dump it in and walk away!
Why Flank Steak?
I used flank steak because it’s a lean cut of beef with little marbling and it doesn’t have a fatty trim. This makes it a breeze for prepping into bite-sized pieces. One 3-oz serving of flank steak has about 150 calories, 6 g fat and packs 24 g of protein. Lean beef is a great source of vitamin B12, zinc, selenium and iron (and other nutrients but I won’t bore you!🤓).
Cauliflower Rice
My husband is not a big fan of rice (or pasta – I know so sad), so I tried my hand at “cauliflower rice.” Most recipes I’ve seen for cauliflower rice are for cauliflower “fried” rice, and I didn’t think that super savory flavor would jive well with the sweet Mongolian beef. So instead, I winged it with a sautéed cauliflower rice and because it was my first time (and my blender broke in the process) I didn’t write down my exact measurements. I only want to share really good recipes with you so I will hold off on sharing exacts, but if you want to give cauliflower rice a whirl the basic steps were this: Chop trimmed cauliflower florets in a high-powered blender or food processor, then sauté and serve! I sautéed mine with canola oil and added shredded carrots. I added a titch of sesame oil at the end for extra flavor, and a pinch of salt and pepper.
Another great way to serve this dish is over brown rice, paired with steamed broccoli for your vegetable. I admit, because I always serve a starch or grain with my meals I was feeling the itch for more carbohydrate when the meal was finished, so I had a bite of whatever I had left in the pantry. In the future I might try a brown rice/cauliflower rice blend so I can add in the veggies but also include a grain.
I hope you LOVE this low-sugar Mongolian beef recipe! Let me know what you think and what you like to serve it with!
Disclosures: None. This post was not created in affiliation with any product or brand. I do work with Texas Beef Council on a project-basis but this recipe was created independently. No compensation was received. All opinions are genuine and my own.
Low Sugar Mongolian Beef
Ingredients
- 1 lb flank steak
- 1/8 c corn starch
- 1/3 c low-sodium soy sauce
- 1 large garlic clove, minced
- 2 Tbsp canola oil
- 1/4 c Truvia brown sugar blend
- 3/4 c water
- 3 stalks chopped green onion (optional: for garnish)
Instructions
- Lightly coat inside of slow cooker with canola oil to minimize sticking.
- Cut flank steak into bite-sized pieces. Place steak into a plastic baggy and add corn starch. Seal bag and shake to coat. Alternatively, add the steak pieces in a bowl and coat steak pieces by shaking corn starch on top and flipping the steak pieces to coat. (Note: The corn starch might "disappear" when you leave steak pieces out for a few minutes while whisking together next ingredients; this is okay.)
- In a small mixing bowl, whisk together low-sodium soy sauce, minced garlic, Truvia brown sugar blend and water.
- Add steak and sauce mixture to slow cooker. Stir to cover steak with sauce.
- Cook on high for 2 to 3 hours or on low for 4 to 5 hours or once internal temperature reaches at least 145°F (rare) or 160°F (medium).
- Remove steak and sauce from slow cooker. Garnish with chopped green onion and serve over "cauliflower rice" or brown rice.
Nutrition
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I love mongolian beef! Sorry to hear about your blender!
Haha!! Yes it was quite the casualty. Let’s just say I won’t be purchasing another Waring Commercial Grade blender. I shouldn’t have listened to the sales rep who told me it was as good as a Vitamix but at a lower cost! Wrong!
While I have never eaten beef, I bet this recipe would work with seitan, too! Looks great!
Definitely! You can usually swap the meat out for a plant-protein alternative for sure!
Looks delicious! Love the cauliflower swap for rice too!
Thank you!
This looks perfect! Such an easy solution to cut the sugar in the recipe!
Yes! I believe in keeping swaps simple, hah!!
Totally trying this this weekend!! Looks amaazing!
Thanks Abbey!
Interesting recipe. Never tried it before. Great modification.
Thanks!
Never had this dish, but it definitely looks worth trying! 😉
Oh my gosh, I love their Mongolian beef too- it’s my fav menu item.
So need to make your recipe since I already know I love the inspiration!
I adore Mongolian beef! This looks so good!
Sounds awesome!
Just couple of questions:
Looking at the nutritional facts, what is the serving size? And where are all the carbs coming from?
Kinda new at cutting out carbs etc….just trying to understand the nutritional values.
Thank You!!
Hey Kim! The carbs are coming from the corn starch primarily and a little bit from the Truvia (it’s a blend so there’s still some sugar (carb) in it, but much less). And the portion size is about 3 oz of meat each (1 lb flank steak divided by 4 servings)! Let me know if that helps!