Slow Cooker Mongolian Beef Recipe

Introduction

Slow Cooker Mongolian Beef is a deliciously tender and flavorful dish perfect for busy weeknights. With a sweet and savory sauce, this recipe brings restaurant-quality taste to your home with minimal effort.

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, sliced (for garnish)

Instructions

1. Step 1: Toss the thinly sliced flank steak with cornstarch in a mixing bowl until each piece is evenly coated.
2. Step 2: Place the coated steak in the slow cooker. Add toasted sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water. Stir gently to combine all ingredients.
3. Step 3: Cover the slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-5 hours, until the beef is tender and cooked through.
4. Step 4: Just before serving, stir in the sliced green onions for a fresh, vibrant touch.

Tips & Variations

• For extra texture, add sliced bell peppers or snap peas during the last hour of cooking.
• Use sirloin or skirt steak as a substitute if flank steak is unavailable.
• If you prefer a thicker sauce, stir a little more cornstarch mixed with cold water into the slow cooker about 15 minutes before the end of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak for this recipe?

It’s best to use fresh, thinly sliced steak for even cooking. If you use frozen, thaw it completely before tossing with cornstarch and cooking.

Can I make this recipe without a slow cooker?

Yes, you can cook the beef on the stovetop in a covered skillet over low heat for about 30-40 minutes, stirring occasionally until tender.

Slow Cooker Mongolian Beef Recipe

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★★★★★

4.4 from 56 reviews

This Slow Cooker Mongolian Beef recipe offers tender, flavorful flank steak simmered in a savory and slightly sweet sauce, perfect for a hands-off, comforting meal. Utilizing the slow cooker allows the beef to absorb the rich notes of garlic, ginger, soy sauce, and brown sugar while becoming irresistibly tender.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 2 to 3 hours on HIGH or 4 to 5 hours on LOW
• Total Time: 3 hours on HIGH or 5 hours 15 minutes on LOW including prep
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Asian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main 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, sliced (for garnish)

Instructions

1. Coat the Steak: Toss the thinly sliced flank steak in cornstarch until each piece is lightly and evenly coated to help thicken the sauce during cooking.
2. Combine Ingredients in Slow Cooker: Place the coated steak in the slow cooker, then add toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water. Stir gently to combine all elements without breaking the steak slices.
3. Slow Cook the Beef: Cover the slow cooker and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours until the beef is tender and flavorful.
4. Finish with Green Onions: Just before serving, stir in the sliced green onions to add a fresh and crisp contrast to the rich beef.

Notes

• For best results, slice the flank steak thinly against the grain to ensure tenderness.
• Adjust the brown sugar to taste if you prefer a sweeter or less sweet sauce.
• The sauce will thicken naturally due to the cornstarch coating and slow cooking process.
• Serve with steamed rice or stir-fried vegetables for a complete meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently to maintain tenderness.

Keywords: slow cooker mongolian beef, easy slow cooker beef recipe, Mongolian beef slow cooker, flank steak recipe, Asian beef recipe