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Easy Slow Cooker Mongolian Beef Recipe

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  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 2 to 3 hours on HIGH or 4 hours on LOW
  • Total Time: 2 hours 10 minutes (based on HIGH setting)
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Chinese-American

Description

This Easy Slow Cooker Mongolian Beef recipe offers a delicious, tender, and flavorful way to enjoy classic Mongolian beef using your slow cooker. Thinly sliced flank steak is coated in cornstarch, then slow-cooked in a savory sauce made from soy sauce, brown sugar, garlic, ginger, and a spicy kick of Sriracha. Finished with shredded carrots, green onions, and sesame seeds, this dish is perfect to serve over steamed white rice for a comforting meal with minimal effort.

Ingredients

Units Scale

Beef

  • 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
  • 1/4 cup cornstarch
  • 1 Tbsp vegetable oil

Sauce & Vegetables

  • 3–4 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 3/4 cup water
  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup light brown sugar, packed
  • 1 – 2 tsp Sriracha sauce (or substitute with red pepper flakes or cayenne to taste)
  • 1 cup shredded carrots

Garnish

  • 4–6 green onions, thinly sliced
  • Sesame seeds, for garnish

Instructions

  1. Coat the steak: Add the thinly sliced flank steak and cornstarch to a large resealable plastic bag. Seal the bag and shake it well to evenly coat the steak pieces with cornstarch. This helps to thicken the sauce during cooking and improve the texture of the beef.
  2. Prepare the sauce base: In the bottom of your slow cooker, combine the vegetable oil, minced garlic, minced ginger, water, reduced sodium soy sauce, light brown sugar, and Sriracha sauce. Stir well to mix all the sauce ingredients thoroughly, forming a rich and flavorful base.
  3. Add beef and carrots: Place the coated flank steak and shredded carrots into the slow cooker on top of the sauce base. Stir gently to ensure the steak and carrots are well coated in the sauce mixture for even flavor throughout.
  4. Slow cook: Cover the slow cooker with its lid and cook on HIGH for 2 to 3 hours or on LOW for about 4 hours. Cooking times ensure the steak becomes tender, juicy, and infused with the savory, sweet, and slightly spicy flavors from the sauce.
  5. Serve: Once cooked, give the mixture a gentle stir. Serve the Mongolian beef hot over steamed white rice. Garnish with thinly sliced green onions and a sprinkle of sesame seeds for added freshness and crunch.

Notes

  • Slice your flank steak against the grain to ensure tender, easy-to-chew pieces that absorb the sauce beautifully.
  • You can adjust the spice level by varying the amount of Sriracha or substituting with red pepper flakes or cayenne pepper according to your preference.
  • Using reduced sodium soy sauce helps control the saltiness of the dish, but you can adjust seasoning to taste before serving.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Serve with steamed white rice or even noodles for a complete meal.

Nutrition

  • Serving Size: 1 cup serving
  • Calories: 320
  • Sugar: 15 g
  • Sodium: 600 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 70 mg

Find it online: https://cookesrecipes.com/easy-slow-cooker-mongolian-beef-recipe/