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Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef: Tender, Sticky Comfort Awaits

Experience the delicious flavor of Slow Cooker Mongolian Beef, a tender dish that makes weeknight dinners effortless.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Flank Steak Consider sirloin as a healthier choice.
For the Sauce
  • 1/2 cup Low-Sodium Soy Sauce Tamari is a great alternative for gluten-free diets.
  • 1/4 cup Brown Sugar Coconut sugar can be used as a lower glycemic substitute.
  • 1/4 cup Hoisin Sauce Mix soy sauce with honey if you’re out of hoisin.
  • 1/2 cup Water Using broth can enhance flavors significantly.
  • 4 cloves Garlic (minced) Always opt for fresh garlic if possible.
  • 1 tablespoon Fresh Ginger (grated) Ground ginger can be substituted, use less due to potency.
For Thickening
  • 2 tablespoons Cornstarch Can substitute with arrowroot powder.
For Garnishing
  • 3 tablespoons Green Onions Chives can be used as an alternative.
For Searing
  • 1 tablespoon Vegetable Oil Olive oil can be used for a healthier option.

Equipment

  • slow cooker
  • skillet
  • Medium bowl
  • Whisk
  • Cutting Board

Method
 

Directions
  1. Trim excess fat from the flank steak and slice thinly against the grain into strips about 1/4-inch thick.
  2. In a medium bowl, add the sliced beef and sprinkle cornstarch over it. Toss gently until evenly coated.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add the coated beef strips in a single layer and sear for 1-2 minutes on each side.
  4. In a separate bowl, combine soy sauce, brown sugar, hoisin sauce, water, minced garlic, and grated ginger. Whisk until the sugar dissolves.
  5. Pour the sauce mixture over the seared beef in the slow cooker, gently toss until the beef is coated.
  6. Cover the slow cooker and cook on LOW for 4-5 hours or HIGH for 2-2.5 hours.
  7. 30 minutes before serving, mix an additional tablespoon of cornstarch with cold water, stir into the slow cooker along with sliced green onions.
  8. Once cooking time is up, turn off the slow cooker and serve the Mongolian beef hot over rice or noodles.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 1gSugar: 8gVitamin A: 2IUCalcium: 30mgIron: 3mg

Notes

For maximum tenderness, slice flank steak against the grain. Mix cornstarch with water fully dissolved to avoid clumps in sauce.

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