Slow Cooker Mongolian Beef
This Slow Cooker Mongolian Beef combines tender strips of flank steak with a sweet and savory sauce, making it a perfect comforting meal for busy days or family gatherings.
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.
Notes
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. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months.