Low Carb Shredded Asian Beef In The Instant Pot (Or Slow Cooker)

This low carb shredded Asian beef is a breeze to make in the Instant Pot. A versatile dish that you can eat over rice or cauliflower rice or as is. Only 1.1g net carb per serving!

I also have two delicious low carb recipes like this ( barbacoa beef and balsamic beef in the Instant Pot) that you might like.

This low carb shredded Asian beef is another one of those recipes that tastes better than it looks. My husband took a look at this post as I was writing it and said the same thing. So bare with me here and imagine a shredded beef dish that has a sweet Asian sauce much like Mongolian beef you get at a Chinese restaurant.

This is a recipe that is perfect for the Instant Pot or even a slow cooker. Just brown the meat, pour over the sauce and let it cook away. You can eat this over rice, cauliflower rice or as is. You could even make a really good sandwich if you aren’t watching your carbs.

This Could Also Be Called Shredded Mongolian Beef

I have to confess that I used the same sauce as my Mongolian beef meatballs. All in all it’s an Asian sauce that has soy sauce, ginger, garlic and sweetener. Lately I have been using this Lakanto sweetener. It’s the golden one which has a bit of brown sugar taste to it. If you don’t have this you could use some other type of sweetener and maybe a teaspoon of molasses or just plain old sweetener. Even though I buy this sweetener online, I found it in my local grocery store the other day so yours may have it too.  It’s a blend of monk fruit and erythritol. 

Shredded Beef In The Instant Pot

I love pulled pork and shredded beef. To make it in the Instant Pot you want to first cut up a chuck roast into big chunks. This just helps it cook more easily. Then you want to brown the meat by pressing the saute button and browning the meat on both sides. This may take a good 10 – 15 minutes.  In the meantime mix the soy sauce, ginger, garlic, water and sweetener in a bowl. Pour it over the meat once it’s browned and then place the lid on the Instant Pot. You want to cook this for about 50 minutes at manual pressure and then let it release the pressure naturally. This will ensure that the meat is fall apart tender.

How To Thicken The Low Carb Sauce

Most thickeners consist of flour or cornstarch, which are out of the question if you are watching your carb intake. So your options are to take out the meat and try to reduce the sauce by cooking it down. Or you can use a thickener like xanthum gum or guar guar (though I have not tried it.) Today I used ground psyllium husk for the first time and it worked great. A reader had told me about it. She also has used ground flax seed. I only used 1 teaspoon as I wasn’t sure if it would congeal or not. It seemed to be the right amount for me. Here is an article about other ways to thicken a low carb sauce. 

So after  the meat is done, transfer it to a big bowl and shred it. If you want to thicken the sauce go ahead by what ever method you wish and then place the shredded beef back into the pot. Let it sit and soak up the sauce for a couple minutes before serving. 

Making Low Carb Shredded Asian Beef In The Slow Cooker

You don’t need an Instant Pot to make this recipe, you can just as easily make it in the slow cooker. Just make sure to brown the meat and then put it in in the slow cooker. Pour the sauce over top and cook on low all day.  When it’s done, shred it and let it soak up the sauce. If you want a thick sauce see the paragraph above about low carb thickener options.

I hope you like this as much as my family did. I will definitely be making this again and maybe I can get some nicer pictures because it really was quite good. Remember you can  eat this as is, over cauliflower rice, on a salad, or in a salad wrap. If you aren’t watching your carbs you can eat it over rice or as a sandwich. The nutritional information for 1 serving is:

524 cals / 32g fat / 1.1g carbs / 62.1g protein = 1.1g net carbs

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Low Carb Shredded Asian Beef in the Instant Pot

This low carb shredded Asian beef is a breeze to make in the Instant Pot. A versatile dish that you can eat over rice or cauliflower rice or as is. Only 1.1g net carb per serving!

Course Main Course

Cuisine Chinese

Keyword Asian, beef, instant pot, low carb, slow cooker

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6

Calories 524 kcal

Author Denise

Ingredients

• 3 lbs chuck roast, cut into big chunks
• 1 tablespoon olive oil
• salt and pepper
• ½ cup soy sauce
• ¼ cup water
• 1 tablespoon crushed garlic
• 1 teaspoon grated ginger
• ½ cup golden Lakanto
• 1 teaspoon ground psyllium husk powder (optional)

Instructions

1. Brown for 20 minutes.  manual for 50 minutes. natural release for 15 minutes. 

2. Hit the saute button of your Instant Pot and adjust the heat to high. Add a tablespoon of oil.

3. While that is heating up, cut your chuck roast up into large chunks and season with salt and pepper. 

4. Add chunks to Instant Pot and brown on both sides. This may take 10 minutes to do. 

5. In the meantime add to a bowl, soy sauce, water, ginger, garlic and sweetener. Whisk and set aside.

6. When meat is browned, hit the cancel button. Pour the sauce over top and then secure the lid to the Instant Pot. Push the pressure release valve to the back and hit the manual button for 50 minutes.

7. Once it's done cooking, let it release pressure naturally. Take off the lid and put the beef chunks into a serving bowl and shredded. Add back to the sauce and let it sit for a few minutes to suck up the sauce.

8. If you wish to thicken the sauce, you can either hit the saute button and try to reduce it while you are shredded in the beef in the bowl. Or you can add a thickener like 1 teaspoon of ground psyllium husks or some other low carb thickener. 

   
   

9. Serve as is or over cauliflower rice. You can also use in a salad or make lettuce cups or wraps.

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