Slow Cooker Mongolian Beef
A tender and flavorful Mongolian beef dish made effortlessly in a slow cooker.
Equipment
- Slow Cooker Use any size, but a 6-quart works great.
Ingredients
Main Ingredients
- 1.5 pounds flank steak, thinly sliced
- 0.25 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 0.5 cup low sodium soy sauce
- 0.33 cup brown sugar
- 0.5 cup water
- 0.5 cup green onions, cut into 1/2 inch pieces
Instructions
- In a bowl, add the flank steak and sprinkle the cornstarch over it. Toss well to coat the steak evenly. This will help the beef develop a nice texture as it cooks.
- Transfer the coated flank steak to the slow cooker.
- In the slow cooker, add the toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water. Stir everything together to ensure the meat is well coated in the sauce. Don’t worry if it seems a bit saucy; that’s what makes it delicious!
- Cover the slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-5 hours, until the beef is tender. Check the tenderness with a fork; it should shred easily when done.
- Once cooked, stir in the green onions and mix well. The onions add a nice freshness to the dish. Serve hot and enjoy!
Notes
For added flavor, consider marinating the flank steak in the sauce for a few hours before cooking. Serve this dish over rice or noodles for a complete meal.