Print

Slow Cooker Mongolian Beef Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

This Slow Cooker Mongolian Beef recipe features tender flank steak simmered in a sweet and savory sauce with garlic and soy, enhanced by grated carrots for extra flavor and texture. Perfectly cooked in a slow cooker for convenience, it’s an easy meal that delivers rich Asian-inspired flavors with minimal effort, ideal for serving over rice and garnished with green onions and sesame seeds.

Ingredients

Beef and Coating

  • 1 ½ pounds flank steak
  • ¼ cup cornstarch

Sauce and Vegetables

  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • ¾ cup soy sauce
  • ¾ cup water
  • ¾ cup brown sugar
  • 1 cup carrots, grated

Garnish

  • Green onions, sliced
  • Sesame seeds

Instructions

  1. Prepare the beef: Cut the flank steak into thin strips to ensure quick and even cooking. Place these strips into a ziplock bag and add cornstarch. Seal the bag and shake well to evenly coat the beef with cornstarch, which will help thicken the sauce and give the beef a nice texture.
  2. Mix the sauce: In a medium-sized bowl, whisk together olive oil, minced garlic, soy sauce, water, and brown sugar until the sugar dissolves and the mixture is well combined. This mixture will serve as the flavorful base for the dish.
  3. Combine in the slow cooker: Transfer the sauce to the slow cooker. Add the grated carrots and the cornstarch-coated flank steak strips. Stir everything together thoroughly so the beef and carrots are completely coated with the sauce.
  4. Cook the beef: Cover the slow cooker with its lid. Cook the mixture on high for 2 to 3 hours or on low for 4 to 5 hours. The slow cooking process will tenderize the beef and meld the flavors beautifully.
  5. Serve: Once cooked, serve the Mongolian beef hot over steamed rice. Garnish with sliced green onions and a sprinkle of sesame seeds to add freshness and a slight crunch.

Notes

  • Flank steak is recommended for this recipe due to its tenderness when slow cooked; other cuts like skirt steak can also be used.
  • Adjust brown sugar quantity to control sweetness according to your preference.
  • If you prefer a thicker sauce, you can stir in an additional teaspoon of cornstarch slurry (cornstarch mixed with cold water) towards the end of cooking.
  • For a gluten-free version, substitute regular soy sauce with tamari or coconut aminos.
  • Garnishes like sliced red chili or fresh cilantro can be added for extra flavor and color.

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