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Crockpot Mongolian beef and broccoli served over white rice with chopsticks, topped with sesame seeds and green onions.

Crockpot Mongolian Beef and Broccoli

This crockpot Mongolian beef and broccoli slow cooks tender stew beef in a sweet and savory coconut aminos, ginger, and garlic sauce, with broccoli added at the end. Gluten-free and refined sugar-free, served over rice.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Asian
Servings 6 servings

Ingredients
  

  • 2 lbs stew beef
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup coconut aminos
  • 1 cup broth
  • 2 tablespoons coconut sugar
  • 1 tablespoon sesame oil
  • 1 inch ginger grated
  • 3 garlic cloves minced or grated
  • 1 medium yellow onion sliced
  • 1 bundle green onions cut into thirds
  • 3 cups broccoli florets

For Serving

  • rice

Instructions
 

  • Add the beef, cornstarch, salt, pepper, and red pepper flakes to the crockpot. Toss until the beef is coated.
  • Add the remaining ingredients, except the broccoli. Cover and cook on low for 8 hours or high for 4 hours.
  • When 30 minutes of cook time remain, add the broccoli.
  • Serve over rice.

Notes

  • Coconut aminos: keep this gluten-free and soy-free. Low-sodium soy sauce or tamari can be used instead, but it is saltier, so you may want to start with less.
  • Broccoli timing: adding the broccoli for only the last 30 minutes keeps it bright green and tender instead of mushy.
Keyword beef and broccoli, crockpot, mongolian beef, slow cooker
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