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
Scale
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.
