Slow Cooker Mongolian Beef
A tender and flavorful Mongolian beef dish made effortlessly in a slow cooker, perfect for busy days.
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.
Notes
Serve this dish over steamed rice or noodles, and add steamed vegetables for extra nutrition. For variation, use different cuts of beef like sirloin or chuck roast, or substitute beef with tofu for a vegetarian version. Storage: leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before reheating.