Keto Mongolian Beef

Ingredients:

2 lb flank steak thinly sliced against the grain
2 tbsp avocado oil (any oil suitable for high heat will work fine)
3 cloves garlic minced
2 tsp grated fresh ginger or 1 tsp of dried ground ginger
2/3 cup soy sauce or coconut aminos
1 pinch red pepper flakes optional
1/2 cup brown sugar substitute (such as sukrin gold)
10-20 drops liquid stevia or to taste
1 tsp Xanthan Gum
2 green onions thinly sliced optional
2 tsp Sesame Seeds optional

Directions:

In a large skillet, heat the oil over high heat. Add the beef cooking for just a few minutes to sear the outside.

Transfer the beef and any cooking liquid to the bottom of a slow cooker. Add the Garlic, ginger, soy sauce, red pepper flakes, brown sugar substitute, and about 10 drops of liquid stevia.

Place the lid on the slow cooker and cook on low heat for 4-5 hours or high heat for 2-3 hours.

When cooking time is complete, remove the beef from the slow cooker leaving the liquid behind.

Stir in the xanthan gum 1/4 tsp at a time, whisking after each addition to thicken the liquid. Stop when it reaches the desired consistency. You can skip this step but you will have a more liquid sauce. If you opt to thicken it, you will likely not need the entire tsp of xanthan gum. I only usually only need 1/2 of a tsp.

Return the beef to the slow cooker and stir with the sauce. Serve topped with green onions and sesame seeds.

Servings: 6

Nutritional Information: Calories: 299, Fat: 17g, Carbohydrates:1 g, Fiber: 0g, Protein: 32g