Name: Low Sugar Mongolian Beef
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
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))

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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.