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!🤓).
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
- 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)
- 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.