Low Carb Slow Cooker Mongolian Beef
Is there anything better than a slow cooker meal? A little bit of effort in the morning and dinner is ready when you come home – hot and inviting!
Sukrin USA is doing a slow cooker Sunday series and as I was lucky enough to be gifted a Ninja Foodi for Christmas, I thought I’d test the slow cooker function of the Foodi. If you don’t know what a Foodi is, it is basically a small appliance that functions as an Instant Pot, a slow cooker, an air fryer and a dehydrator (haven’t tested that last function yet) in one. It worked really well for the purpose of making Mongolian Beef for my family – and using the Liviva Spaghetti with oat fiber was a great success. The Liviva Spaghetti tasted just like noodles when properly soaked in the delicious Mongolian Beef sauce in the slow cooker – and they retained that noodle “bite” because they have the oat fiber!
2 lb flank steak or similar, sliced
2 tbsp oil
3 cloves minced or chopped garlic
2 tsp grated fresh ginger
2/3 cup coconut aminos (or soy sauce)
1/2 cup Sukrin Gold
Red pepper flakes to taste (watch these, they’re spicy!)
1 pack Liviva Spaghetti with oat fiber
Brown the sliced beef in the oil over high heat in a skillet (or by using the sear/saute function of the Foodi)
Transfer the browned beef to your slow cooker, along with any cooking juices. Add garlic, ginger, coconut aminos, Sukrin Gold and a small or larger pinch of red pepper flakes.
Cook on low heat for 4-5 hours.
When getting ready to enjoy, rinse the Liviva noodles under cold water in a colander. Dry and add to the slow cooker. Make sure to soak them properly in the sauce – they will absorb taste from the slow cooked dish.
Top with sesame seeds and green onions and serve.
This recipe is heavily inspired by the very talented blog This Mom’s Menu