why make this recipe
This slow cooker recipe gives you tender beef and a sweet soy sauce with little work. It saves time and makes a full meal with simple steps. You can set it and forget it. Try it when you want a warm, easy dinner.
introduction
This Slow Cooker Mongolian Beef uses flank steak and a few pantry items. The slow cooker makes the beef soft and the sauce strong and sweet. If you like easy slow cooker meals, check this one and also try a different slow cooker dish like this slow cooker chicken recipe: Slow Cooker Chicken Breast.
how to make Slow Cooker Mongolian Beef
Toss the beef with cornstarch so it gets a light crust and thickens the sauce. Add the rest of the sauce ingredients and let the slow cooker do the work. Cook on low for tender beef. Stir in green onions at the end for fresh flavor. You can also pair it with noodles or rice if you want a heartier plate. For another slow cooker beef idea, see this beef ramen recipe: Slow Cooker Beef Ramen Noodles.
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 serve it with cooked noodles or over cauliflower rice for a low-carb option. Add extra green onions or sesame seeds on top.
how to store Slow Cooker Mongolian Beef
Let the beef cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. To freeze, place 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 flank steak thin and against the grain. This keeps it tender.
- Coat the beef well with cornstarch to thicken the sauce.
- Use low sodium soy sauce so the dish is not too salty.
- Cook on low for best texture. High can make the beef a bit tough if overcooked.
- Add green onions at the end to keep their color and fresh taste.
variation (if any)
- Add sliced bell peppers or broccoli in the last hour of cooking for more vegetables.
- For more heat, add red pepper flakes or a dash of sriracha.
- Swap brown sugar for coconut sugar or a sugar substitute if you need a different sweetener.
FAQs
Q: Can I use a different cut of beef?
A: Yes. Sirloin or skirt steak can work, but slice thinly and watch cooking time.
Q: Do I need to brown the beef first?
A: No. The cornstarch will help the beef and sauce, and the slow cooker cooks it well without browning.
Q: Can I thicken the sauce more after cooking?
A: Yes. Mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the hot sauce. Let it cook for 10–15 minutes to thicken.
Q: Is this recipe spicy?
A: No. It is sweet and savory. Add chili flakes or hot sauce if you want heat.
Q: Can I make this without a slow cooker?
A: You can cook it in a saucepan on low for a shorter time, but a slow cooker gives the best tender result.
Conclusion
If you want another slow cooker take on Mongolian beef, see this detailed recipe at Dinner at the Zoo: Slow Cooker Mongolian Beef – Dinner at the Zoo. For an easy guide with similar steps and tips, check out this recipe from The Chunky Chef: Easy Slow Cooker Mongolian Beef Recipe – The Chunky Chef
Slow Cooker Mongolian Beef
Ingredients
Method
- 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.