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Easy Slow Cooker Mongolian Beef Recipe

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4.2 from 292 reviews

This Easy Slow Cooker Mongolian Beef recipe features tender flank steak cooked to perfection in a flavorful blend of soy sauce, garlic, ginger, and brown sugar. Slow-cooked to create a rich, thick sauce, this dish is garnished with sesame seeds and scallions for the perfect Asian-inspired meal that's both comforting and simple to make.

Ingredients

Main Ingredients

  • 1 lb flank steak
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, minced
  • 1 scallion, thinly sliced
  • ½ cup reduced salt soy sauce
  • ⅓ cup brown sugar
  • ¼ cup cornstarch
  • ¼ cup water
  • 2 tbsp vegetable oil, divided
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Beef: Thinly slice the flank steak against the grain to ensure tenderness, then cut the slices into bite-sized pieces. Toss the beef pieces in cornstarch, seasoning with a pinch of salt and black pepper, to coat them evenly.
  2. Layer in Slow Cooker: Drizzle a tablespoon of vegetable oil into the bottom of the slow cooker to prevent sticking, then add the coated beef pieces, spreading them evenly in the cooker.
  3. Add Flavorings: Mix minced garlic, minced ginger, reduced salt soy sauce, brown sugar, sesame oil, and a bit of water in a bowl. Pour this mixture over the beef in the slow cooker, ensuring all pieces are well coated with the sauce.
  4. Cook the Beef: Set the slow cooker to high and cook for 2.5 hours, or alternatively cook on low for 4 to 5 hours. The beef will become tender, and the sauce will thicken to a rich consistency.
  5. Garnish and Serve: Once cooked, sprinkle the sliced scallions and sesame seeds on top for added flavor and texture. Serve the Mongolian beef hot, ideally over steamed rice to soak up the delicious sauce.

Notes

  • For even more tenderness, marinate the beef in soy sauce and cornstarch for 30 minutes before cooking.
  • You can add vegetables like bell peppers or broccoli in the last hour of cooking for additional nutrition.
  • If the sauce is too thin after cooking, you can thicken it further by mixing 1 tsp cornstarch with water and simmering it on the stovetop with the sauce.
  • Use reduced salt soy sauce to control sodium levels.
  • Leftovers keep well in the fridge for up to 3 days and reheat beautifully.

Find it online: https://recipethrive.com/easy-slow-cooker-mongolian-beef-recipe/