Slow Cooker Mongolian Beef Recipe

Introduction

Slow Cooker Mongolian Beef is an easy and flavorful dish that delivers tender, juicy beef in a sweet and savory sauce. Perfect for busy days, it requires minimal prep and lets your slow cooker do all the work. Serve it over rice for a comforting meal the whole family will enjoy.

Ingredients

• 1 ½ pounds flank steak
• ¼ cup cornstarch
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• ¾ cup soy sauce
• ¾ cup water
• ¾ cup brown sugar
• 1 cup carrots, grated
• Green onions and sesame seeds, for garnish

Instructions

1. Step 1: Slice the flank steak into thin strips. Place the beef strips in a ziplock bag, add the cornstarch, and shake well to evenly coat the meat.
2. Step 2: In a medium bowl, whisk together olive oil, minced garlic, soy sauce, water, and brown sugar until the sugar is dissolved.
3. Step 3: Pour the sauce mixture into the slow cooker.
4. Step 4: Add the grated carrots and the cornstarch-coated flank steak to the slow cooker. Stir gently to coat the beef and carrots with the sauce.
5. Step 5: Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours, until beef is tender and sauce has thickened.
6. Step 6: Serve the Mongolian beef over cooked rice. Garnish with sliced green onions and sesame seeds for extra flavor and crunch.

Tips & Variations

• For a thicker sauce, you can mix an additional teaspoon of cornstarch with water and stir it into the slow cooker during the last 15 minutes of cooking.
• Swap out flank steak for sirloin or skirt steak if preferred, but keep the same cooking times for best results.
• Add sliced bell peppers or broccoli for extra vegetables and color.
• If you like a little spice, add red pepper flakes or a splash of sriracha to the sauce.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen beef in this recipe?

It’s best to use fresh beef for this slow cooker recipe to ensure even cooking and the best texture. If using frozen beef, thaw it completely before starting.

What can I serve with Mongolian beef?

Mongolian beef goes well with steamed white or brown rice, fried rice, or even noodles. Steamed vegetables or a simple green salad make great sides to balance the rich flavors.

Slow Cooker Mongolian Beef Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

Slow Cooker Mongolian Beef is a deliciously tender and flavorful dish featuring thinly sliced flank steak cooked low and slow in a rich, savory sauce made with soy sauce, brown sugar, garlic, and carrots. Perfect for an easy weeknight meal, this recipe combines sweet and savory elements with a hint of garlic, topped with fresh green onions and sesame seeds for garnish.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 2.5 hours (average on high)
• Total Time: 2 hours 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 ½ pounds flank steak
• ¼ cup cornstarch
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• ¾ cup soy sauce
• ¾ cup water
• ¾ cup brown sugar
• 1 cup carrots, grated

Garnishes

• Green onions, chopped
• Sesame seeds

Instructions

1. Prepare the Steak: Cut 1 ½ pounds of flank steak into thin strips. Place the strips in a ziplock bag, add ¼ cup cornstarch, and shake well to evenly coat the steak pieces with the cornstarch.
2. Make the Sauce: In a medium-sized bowl, whisk together 2 tablespoons olive oil, 1 teaspoon minced garlic, ¾ cup soy sauce, ¾ cup water, and ¾ cup brown sugar until well combined.
3. Add Ingredients to Slow Cooker: Pour the sauce mixture into the slow cooker. Add 1 cup grated carrots followed by the cornstarch-coated flank steak strips. Stir well to ensure all the ingredients are coated with the sauce.
4. Cook the Beef: Cover the slow cooker. Cook on high for 2 to 3 hours or on low for 4 to 5 hours until the beef is tender and fully cooked through.
5. Serve and Garnish: Serve the Mongolian beef over cooked rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.

Notes

• For best results, slice the flank steak very thinly against the grain to ensure tenderness.
• Adjust brown sugar amount for desired sweetness.
• If the sauce is too thin after cooking, you can thicken it by mixing a tablespoon of cornstarch with a bit of cold water and stirring it in, then cooking on high for 15 more minutes.
• Serve with steamed white rice or your favorite grain.
• Leftovers keep well in the refrigerator for up to 3 days.

Keywords: Mongolian Beef, Slow Cooker Beef Recipe, Easy Asian Beef, Slow Cooker Dinner, Flank Steak Slow Cook