why make this recipe
This Slow Cooker Mongolian Beef is easy and hands-off. You can set it in the slow cooker and do other things while it cooks. It tastes sweet and savory and works well for a weeknight dinner or a simple meal with guests.
introduction
This recipe uses flank steak coated with cornstarch and cooked in a simple sauce of soy and brown sugar. The slow cooker makes the beef tender and gives the sauce time to develop flavor. The dish is quick to prepare and fills the house with a nice smell.
how to make Slow Cooker Mongolian Beef
- Toss the thinly sliced flank steak with cornstarch until each piece is coated.
- Put the coated steak into the slow cooker.
- Add toasted sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water. Stir gently so the sauce covers the meat.
- Cover and cook on HIGH for 2–3 hours or on LOW for 4–5 hours.
- When the beef is tender, stir in the green onions just before you serve.
Ingredients :
- 1 1/2 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (for garnish)
Directions :
- Toss the flank steak with cornstarch in a mixing bowl until evenly coated.
- Place the coated steak in a slow cooker and add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until beef is tender.
- Stir in green onions just before serving.
how to serve Slow Cooker Mongolian Beef
Serve over steamed white rice or brown rice. You can also put it over noodles or cauliflower rice. Garnish with extra sliced green onions or sesame seeds.
how to store Slow Cooker Mongolian Beef
Let the beef cool to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Slow Cooker Mongolian Beef
- Slice the steak thin and against the grain to keep it tender.
- Do not add extra water; the sauce needs to stay flavorful.
- If the sauce is thin after cooking, lift the lid and cook on HIGH for 15–20 minutes to reduce.
- For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in at the end, then cook uncovered for a few minutes.
variation (if any)
- Add sliced carrots, bell peppers, or broccoli for more veggies.
- Use sirloin or skirt steak if you prefer.
- For less sugar, cut the brown sugar to 1/4 cup and taste the sauce before serving.
FAQs
Q: Can I use frozen steak?
A: No. Thaw the steak first and pat it dry. Frozen meat will add too much liquid.
Q: Can I make this on the stove?
A: Yes. Cook the meat in a hot pan and add the sauce. Simmer until the beef is tender and the sauce thickens.
Q: Is this recipe spicy?
A: No. This is sweet and savory. Add red pepper flakes or a little sriracha if you want heat.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and keep the same cook time. Make sure the meat is in a single layer as much as possible.
Conclusion
For another simple slow cooker version and extra tips, see this Slow Cooker Mongolian Beef – Dinner at the Zoo.
If you want a slightly different take or more photos and notes, check this Easy Slow Cooker Mongolian Beef Recipe – The Chunky Chef.
Slow Cooker Mongolian Beef
- Total Time: 190 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Easy and hands-off Mongolian beef cooked in a slow cooker with a sweet and savory soy sauce.
Ingredients
- 1 1/2 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (for garnish)
Instructions
- Toss the flank steak with cornstarch in a mixing bowl until evenly coated.
- Place the coated steak in a slow cooker and add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until beef is tender.
- Stir in green onions just before serving.
Notes
Serve over steamed rice or noodles. To thicken sauce, mix cornstarch with cold water and stir in, then cook uncovered for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg