Description
This Slow Cooker Mongolian Beef recipe delivers tender, flavorful beef soaked in a rich, sweet, and savory sauce. Perfect for a hands-off dinner, the beef is slowly cooked to perfection with a blend of soy sauce, brown sugar, garlic, and ginger, finished with a thickened glaze and garnished with fresh green onions.
Ingredients
Scale
Beef
- 2 pounds flank steak or beef chuck roast, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 green onions, sliced
Instructions
- Prepare the beef: Slice your beef thinly against the grain to ensure tender and easy-to-eat pieces. Toss the sliced beef with cornstarch in a large bowl until all pieces are evenly coated, which helps thicken the sauce later and improves texture.
- Mix the sauce: In a separate bowl, whisk together the low-sodium soy sauce, brown sugar, water, minced garlic, grated ginger, and red pepper flakes if using. This mixture will provide the signature sweet and savory Mongolian flavor.
- Layer in the slow cooker: Place the cornstarch-coated beef in the bottom of your slow cooker. Pour the prepared sauce evenly over the beef, ensuring all pieces are covered for even cooking and flavor absorption.
- Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cooking times may vary depending on your slow cooker model; check for doneness starting at the lower end of the time range to avoid overcooking.
- Finish and serve: When the beef is tender, stir the mixture well. If the sauce is too thin, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry and stir it into the slow cooker. Cook on high for an additional 15 minutes or until the sauce thickens to a glaze consistency. Garnish with sliced green onions before serving.
Notes
- For best results, slice the beef against the grain and as thinly as possible to ensure tenderness.
- Adjust the amount of red pepper flakes according to your spice preference or omit for a milder flavor.
- If you prefer a thicker sauce, don’t skip the cornstarch slurry at the end to achieve the perfect glaze.
- This dish pairs wonderfully with steamed white rice or noodles.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
