Slow Cooker Mongolian Beef
Craving restaurant-quality Mongolian Beef? Try our Slow Cooker Mongolian Beef recipe! Tender, flavorful, and ready in 2.10 hours. Perfect for busy weeknights!
Equipment
- Slow Cooker (Crockpot)
- Mixing Bowl (For sauce preparation)
- Cutting Board & Knife (For slicing beef and chopping garnishes)
- Tongs (For mixing and serving)
- Measuring Cups & Spoons (For accurate ingredient portioning)
Ingredients
- 1.5 lbs flank steak sliced thinly against the grain
- ¼ cup cornstarch
- 1 tablespoon vegetable oil
- ¾ cup low-sodium soy sauce
- ½ cup brown sugar or honey
- ½ cup beef broth
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- ½ teaspoon red pepper flakes optional for spice
- 2 tablespoons hoisin sauce optional for richer flavor
- ½ cup green onions sliced, for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
Prepare the Beef:
- Slice the flank steak into thin strips against the grain.
- Toss the beef in ¼ cup cornstarch until fully coated.
Prepare the Sauce:
- In a bowl, whisk together soy sauce, brown sugar, beef broth, garlic, ginger, red pepper flakes, and hoisin sauce.
Assemble in the Slow Cooker:
- Place the coated beef into the slow cooker.
- Pour the prepared sauce over the beef and stir to coat evenly.
Cook the Beef:
- Cover and cook on LOW for 4 hours or HIGH for 2 hours until the beef is tender.
- Thicken the Sauce (Optional):
- If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry.
- Stir it into the slow cooker and cook for an additional 15-20 minutes until the sauce thickens.
Garnish and Serve:
- Stir in sliced green onions and sprinkle with sesame seeds.
- Serve over steamed rice, noodles, or cauliflower rice.
Notes
Nutrition Facts (Per Serving)
- Calories: ~350 kcal
- Protein: ~25g
- Carbohydrates: ~35g
- Fat: ~12g
- Sodium: ~900mg
- Sugar: ~18g