If you are craving a meal that perfectly balances savory, sweet, and tender textures, the Slow Cooker Mongolian Beef Recipe is your answer. This dish transforms simple ingredients into a melt-in-your-mouth experience where the rich, caramelized sauce clings lovingly to every thin slice of flank steak. The beauty of this recipe lies not only in its incredible flavor but also in the effortless slow cooker method that leaves you with tender beef infused with ginger, garlic, and soy sauce goodness. It’s comfort food elevated to something truly special, ideal for busy weeknights or whenever you want to impress without fuss.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the authentic taste and texture of this Slow Cooker Mongolian Beef Recipe. Each component is simple yet essential, bringing a harmony of sweet and savory notes as well as a satisfying contrast in textures.
- Flank steak: Thinly sliced against the grain for tender, juicy bites every time.
- Cornstarch: Helps to thicken the delicious sauce and gives the beef a subtle coating.
- Toasted sesame oil: Adds a nutty aroma that enhances the overall flavor profile.
- Minced garlic: Brings a punch of savory depth and warmth.
- Minced ginger: Elevates the dish with a subtle zing and freshness.
- Low sodium soy sauce: Provides salty umami without overpowering the dish.
- Brown sugar: Offers a hint of sweetness that balances the soy sauce perfectly.
- Water: Ensures the sauce has the right consistency for slow cooking and helps meld flavors.
- Green onions: Added at the end for a crisp bite and beautiful color contrast.
How to Make Slow Cooker Mongolian Beef Recipe
Step 1: Coat the Flank Steak
Start by tossing the thin slices of flank steak with cornstarch in a bowl. This simple coating step is vital as it thickens the sauce during cooking and creates a slightly silky texture on the beef. Make sure every piece is evenly coated for the best results.
Step 2: Layer the Beef in the Slow Cooker
Transfer the coated steak into your slow cooker, spreading it out evenly. This allows the meat to cook uniformly so every bite is tender and succulent, soaking up the Mongolian flavors as it simmers away.
Step 3: Add Aromatics and Sauce Mix
Pour in toasted sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water over the meat. Gently stir to combine everything nicely, making sure the beef is well coated in this flavorful sauce base that will become wonderfully rich as it cooks.
Step 4: Slow Cook to Perfection
Cover the slow cooker and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours. During this time, the beef becomes incredibly tender, soaking in that wonderful sauce until it’s bursting with deep, sweet-savory Mongolian flavor.
Step 5: Add the Finishing Touch
Once the cooking is done, stir in chopped green onions for freshness and a pop of color. The green onions add a bright crunch that contrasts perfectly with the tender beef and luscious sauce. Serve immediately for the best experience.
How to Serve Slow Cooker Mongolian Beef Recipe
Garnishes
The finishing touch is crucial, so consider extra chopped green onions or a sprinkle of toasted sesame seeds to make your presentation pop. These garnishes bring added crunch and visual appeal to this already stunning dish.
Side Dishes
This Slow Cooker Mongolian Beef Recipe pairs beautifully with simple steamed jasmine rice or fluffy white rice to soak up every last bit of sauce. If you want to switch it up, silky noodles or cauliflower rice make wonderful alternatives for a different texture and flavor dimension.
Creative Ways to Present
For a fun twist, serve the beef in lettuce wraps for a light, fresh hand-held option. You can also use it as a topping for steamed buns or even over roasted vegetables to create a wholesome, filling bowl. The possibilities are endless and so delicious.
Make Ahead and Storage
Storing Leftovers
Place any leftover Slow Cooker Mongolian Beef in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making the next meal just as delightful as the first.
Freezing
This dish freezes well, so if you want to batch cook, portion the beef and sauce into freezer-safe containers. Freeze for up to 3 months for a ready-to-go meal that tastes like it was freshly made.
Reheating
Reheat leftovers gently on the stovetop or microwave, stirring occasionally to keep the beef tender and evenly warmed. Adding a splash of water can help loosen the sauce if it has thickened too much.
FAQs
Can I use a different cut of beef for this recipe?
Flank steak is ideal because it becomes tender when thinly sliced and slow-cooked, but you can also use skirt steak or sirloin. Just make sure to slice against the grain for best texture.
Is it possible to make this Slow Cooker Mongolian Beef Recipe spicy?
Absolutely! Add chili flakes or a dash of sriracha to the sauce ingredients in Step 3, then adjust to taste after cooking for a fiery kick.
Can I prepare this recipe without a slow cooker?
While a slow cooker makes things super easy, you can simulate the process on the stovetop by simmering the beef and sauce on low heat for about 1 to 1 ½ hours until tender. Just keep an eye to avoid burning.
How do I ensure the beef stays tender and doesn’t dry out?
Thinly slicing the beef against the grain and cooking it slowly in a moist environment with plenty of sauce ensures tender results every time. Resist the urge to overcook on high heat.
What can I add to increase the veggie content in this recipe?
Try tossing in sliced bell peppers, snap peas, or shredded carrots during the last hour of cooking. They’ll add texture, color, and nutrition without compromising the classic Mongolian flavor.
Final Thoughts
This Slow Cooker Mongolian Beef Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s so easy to prepare yet packed with incredible flavor that will have you coming back for seconds. Whether you’re feeding family or craving a comforting solo meal, give it a try—you won’t regret inviting this irresistible dish into your kitchen!
Print
Slow Cooker Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 5-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian, Chinese
Description
This Slow Cooker Mongolian Beef recipe features tender flank steak simmered in a rich, flavorful sauce made with soy sauce, brown sugar, garlic, and ginger. The slow cooking process allows the beef to absorb the sweet and savory sauce, resulting in a perfectly tender and delicious dish that’s easy to prepare and ideal for serving over steamed rice or noodles.
Ingredients
Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce and Seasoning
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
Garnish
- 1/2 cup green onions, cut into 1/2 inch pieces
Instructions
- Coat the Beef: In a bowl, place the thinly sliced flank steak and sprinkle with cornstarch. Toss well to coat the meat evenly, which helps to thicken the sauce during cooking.
- Prepare Slow Cooker: Transfer the coated flank steak into the slow cooker, spreading it out in an even layer to ensure uniform cooking.
- Add Sauce Ingredients: Pour in the toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water directly into the slow cooker with the beef. Stir gently to coat the meat evenly with the sauce mixture.
- Cook the Beef: Cover the slow cooker with its lid and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours. This slow cooking process tenderizes the beef and infuses it with the rich Mongolian sauce flavors.
- Finish and Serve: After cooking, stir in the chopped green onions for freshness and crunch. Serve the Mongolian beef hot, ideally over steamed rice or noodles.
Notes
- Be sure to slice the flank steak thinly against the grain to maximize tenderness.
- The cornstarch coating not only helps thicken the sauce but also gives the beef a nice texture.
- You can adjust the brown sugar quantity to make the dish more or less sweet according to your taste.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
