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Easy Slow Cooker Mongolian Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 36 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Chinese-American

Description

This Easy Slow Cooker Mongolian Beef recipe features tender flank steak slow-cooked in a savory-sweet homemade sauce made with soy sauce, brown sugar, garlic, and ginger. Ideal for a hands-off dinner, the beef becomes melt-in-your-mouth soft with a thick, flavorful sauce. Garnished with fresh green onions, it’s perfect served over rice or noodles.

Ingredients

Scale

Beef

  • 1.5 lbs flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch (divided into 2 tablespoons for coating beef and 2 tablespoons for sauce)

Sauce

  • 1 tbsp toasted sesame oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar
  • 1/2 cup water

Garnish

  • 1/2 cup green onions, sliced (separate white parts and green parts)

Instructions

  1. Prepare the Beef: Thinly slice the flank steak against the grain to ensure tenderness. Place the sliced beef into a bowl and toss with 2 tablespoons of cornstarch until the pieces are lightly coated. This helps to thicken the sauce later and gives the beef a nice texture.
  2. Make the Sauce: In a separate medium bowl, whisk together the low-sodium soy sauce, brown sugar, water, toasted sesame oil, minced ginger, minced garlic, and the remaining 2 tablespoons of cornstarch until the mixture is smooth with no lumps.
  3. Combine and Slow Cook: Place the cornstarch-coated beef into the slow cooker. Pour the prepared sauce over the beef. Add the white parts of the sliced green onions for added flavor. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the beef is very tender and the sauce has thickened. Optionally, stir gently halfway through cooking to ensure even cooking.
  4. Finish and Serve: Once cooking is complete, stir in the green parts of the sliced green onions for a fresh burst of flavor and color. Serve the Mongolian beef hot over steamed rice or noodles for a complete meal.

Notes

  • For best results, slice the flank steak thinly and against the grain to ensure tenderness.
  • You can adjust the brown sugar quantity for more or less sweetness according to your taste.
  • Adding vegetables such as broccoli or bell peppers during the last hour of cooking can turn this into a complete meal.
  • If the sauce is too thin at the end, you can thicken it on the stovetop by simmering for a few minutes.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://yumrecipesfood.com/easy-slow-cooker-mongolian-beef-recipe/