Slow Cooker Mongolian Beef Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/slow-cooker-mongolian-beef-recipe/
