Slow Cooker Mongolian Beef is a delicious and easy meal that packs a punch of flavor. This dish combines tender strips of flank steak with a sweet and savory sauce, making it perfect for busy days or family gatherings. The slow cooker does all the work, allowing you to come home to a warm, comforting meal.
Why Make This Recipe
There are many reasons to make Slow Cooker Mongolian Beef. First, it requires minimal prep time, making it great for those with a hectic schedule. Second, the slow cooking process ensures that the beef becomes tender and the flavors meld perfectly. Finally, it’s a crowd-pleaser. Everyone loves a hearty dish that’s loaded with flavor!
How to Make Slow Cooker Mongolian Beef
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)
- Green onions and sesame seeds (for garnish)
Directions:
- Cut the flank steak into thin strips.
- In a ziplock bag, add the flank steak pieces and cornstarch. Shake the bag to coat the meat evenly.
- In a medium-sized bowl, mix together the olive oil, garlic, soy sauce, water, and brown sugar. Whisk until well combined.
- Pour the sauce into the slow cooker.
- Add the grated carrots and the coated flank steak into the slow cooker. Stir to coat the steak in the sauce.
- Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-5 hours.
- Serve the Mongolian Beef over rice and garnish with green onions and sesame seeds.
How to Serve Slow Cooker Mongolian Beef
Serve Slow Cooker Mongolian Beef hot over a bed of steamed rice. You can also serve it with a side of vegetables for a complete meal. The crispy texture of the vegetables contrasts beautifully with the tender beef, making every bite a delight.
How to Store Slow Cooker Mongolian Beef
To store leftovers, let the Mongolian beef cool down to room temperature. Then, transfer it to an airtight container and refrigerate it. It will last for up to 3-4 days in the fridge. For longer storage, you can freeze it for up to 3 months. Just be sure to thaw it in the fridge overnight before reheating.
Tips to Make Slow Cooker Mongolian Beef
- Make sure to cut the flank steak against the grain for extra tenderness.
- If you want a spicier kick, add some red pepper flakes to the sauce.
- For an even richer flavor, let the beef marinate in the sauce for an hour before cooking.
Variation
You can easily change this recipe by adding different vegetables such as bell peppers or broccoli. For a healthier option, you can substitute the brown sugar with honey or a sugar alternative.
FAQs
Can I use a different cut of beef?
Yes, you can use other cuts like sirloin or chuck, but cooking times may vary.Can I cook this recipe on the stovetop instead of a slow cooker?
Absolutely! Cook it in a pot over low heat for about 1-2 hours, stirring occasionally.Is it gluten-free?
To make it gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
Enjoy your cooking adventure with this simple and satisfying Slow Cooker Mongolian Beef!
Slow Cooker Mongolian Beef
Ingredients
Main Ingredients
- 1.5 pounds flank steak Cut into thin strips
- 0.25 cup cornstarch
- 2 tablespoons olive oil
- 1 teaspoon garlic (minced)
- 0.75 cup soy sauce
- 0.75 cup water
- 0.75 cup brown sugar
- 1 cup carrots (grated)
For Garnish
- Green onions For garnish
- Sesame seeds For garnish
Instructions
Preparation
- Cut the flank steak into thin strips.
- In a ziplock bag, add the flank steak pieces and cornstarch. Shake the bag to coat the meat evenly.
- In a medium-sized bowl, mix together the olive oil, garlic, soy sauce, water, and brown sugar. Whisk until well combined.
- Pour the sauce into the slow cooker.
- Add the grated carrots and the coated flank steak into the slow cooker. Stir to coat the steak in the sauce.
Cooking
- Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-5 hours.
Serving
- Serve the Mongolian Beef over rice and garnish with green onions and sesame seeds.
