why make this recipe
Slow Cooker Mongolian Beef is a delicious and easy dish that brings rich flavors with minimal effort. Using a slow cooker allows the beef to become tender and juicy while the flavors blend beautifully. It’s perfect for busy days when you want to come home to a warm and satisfying meal. Plus, this recipe uses simple ingredients that you might already have at home.
how to make Slow Cooker Mongolian Beef
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 the beef is tender.
- Stir in green onions just before serving.
how to serve Slow Cooker Mongolian Beef
Serve this dish over a bed of steamed rice or noodles for a complete meal. You can also add some steamed vegetables, like broccoli or bell peppers, to make it even more nutritious. Don’t forget to garnish with extra green onions for added flavor and a pop of color.
how to store Slow Cooker Mongolian Beef
To store leftovers, let the Mongolian Beef cool down to room temperature. Then transfer it to an airtight container and refrigerate. It will last for up to 3 days in the refrigerator. You can also freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
tips to make Slow Cooker Mongolian Beef
- Make sure to slice the flank steak thinly against the grain for the best texture.
- For a bit more heat, you can add red pepper flakes or sriracha to the sauce.
- If you prefer a thicker sauce, mix a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it in during the last 30 minutes of cooking.
variation (if any)
You can try using different cuts of beef, like sirloin or chuck roast, if flank steak is not available. For a vegetarian version, substitute the beef with tofu and reduce the cooking time accordingly.
FAQs
Can I use beef other than flank steak?
Yes, you can use sirloin or chuck roast as alternatives.
Can I make this dish in advance?
Yes, Slow Cooker Mongolian Beef can be made in advance. Store it in the fridge and reheat when ready to serve.
Can I use regular soy sauce instead of low sodium?
Yes, but be aware that it will make the dish saltier. You might want to adjust the amount accordingly.
Slow Cooker Mongolian Beef
Ingredients
For the beef
- 1.5 pounds flank steak (thinly sliced against the grain) Ensure to slice against the grain for the best texture.
- 1/4 cup cornstarch Used to coat the steak.
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce Can substitute with regular soy sauce, but adjust saltiness.
- 1/3 cup brown sugar
- 1/2 cup water
For garnish
- 1/2 cup green onions To garnish the dish.
Instructions
Preparation
- 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.
Cooking
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until the beef is tender.
- Stir in green onions just before serving.