Description
This Slow Cooker Mongolian Beef recipe features tender flank steak cooked slowly in a savory and sweet sauce made with soy sauce, brown sugar, garlic, and ginger. It’s an easy, hands-off meal perfect for busy days, delivering rich flavors with minimal effort. Garnished with fresh green onions, this dish is a delightful way to enjoy a classic Asian-inspired dinner at home.
Ingredients
Scale
Beef and Coating
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce and Flavorings
- 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, chopped
Instructions
- Coat the Steak: In a mixing bowl, toss the thinly sliced flank steak with cornstarch until each piece is evenly coated. This helps thicken the sauce as it cooks and gives the beef a nice texture.
- Combine Ingredients in Slow Cooker: Transfer the coated steak to the slow cooker. Add toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water. Gently stir to mix all the ingredients without dislodging the cornstarch from the beef.
- Cook the Beef: Cover the slow cooker and cook the beef on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours. The beef should become tender and soak up the flavorful sauce during this time.
- Add Green Onions and Serve: Just before serving, stir in the chopped green onions for a fresh, bright finish to the dish. Serve the Mongolian beef hot, ideally over steamed rice or noodles.
Notes
- For best results, slice the flank steak as thinly as possible against the grain to ensure tenderness.
- Adjust brown sugar to taste depending on your preferred sweetness level.
- If you prefer a thicker sauce, you can remove the lid of the slow cooker and cook on HIGH for an additional 15-20 minutes to reduce the sauce before serving.
- This dish pairs well with steamed rice, noodles, or stir-fried vegetables.
