Why Make this Recipe
Slow Cooker Mongolian Beef is a great option for busy families looking for an easy weeknight meal. With its deliciously sweet and savory flavors, it’s a dish that’s sure to please everyone at the table. Plus, the slow cooker does all the work for you! Just set it and forget it, and when dinner time rolls around, you’ll have tender beef ready to serve.
Whether you’re juggling after-school activities or helping with homework, this recipe is perfect for those hectic evenings. It’s comforting, filling, and sure to become a family favorite.
How to Make Slow Cooker Mongolian Beef
Making Slow Cooker Mongolian Beef is a straightforward process, and here’s how you can do it:
Ingredients:
- 1 1/2 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce (for a gluten-free option, try tamari)
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (for garnish)
Directions:
- Start by tossing the thinly sliced flank steak in a mixing bowl with cornstarch. Make sure each piece gets a good coating. This helps to tenderize the beef and gives it a nice texture.
- Once coated, place the steak in your slow cooker. Add in the toasted sesame oil, minced garlic and ginger, soy sauce, brown sugar, and water. Give everything a gentle stir to combine.
- Cover the slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-5 hours. The goal is to have the beef become tender and flavorful.
- Just before serving, stir in the green onions for a fresh pop of color and crunch.
How to Serve Slow Cooker Mongolian Beef
Serve this dish over a bed of fluffy rice or steamed broccoli for a wonderful meal. You can also pair it with noodles for a fun twist. Consider adding some extra green onions on top for garnish, and maybe a side of your favorite veggies. This dish tastes great the next day, making it an excellent option for lunch boxes too!
How to Store Slow Cooker Mongolian Beef
If you have leftovers (which may be rare!), allow the dish to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating.
Tips to Make Slow Cooker Mongolian Beef
- If flank steak isn’t available, you can use sirloin or even chicken or turkey breast for a leaner option.
- To make this dish gluten-free, swap the soy sauce for tamari, and double-check your brown sugar as some brands may add gluten.
- Don’t hesitate to add some veggies! Bell peppers, carrots, or snap peas can boost the nutrients and add color to your meal.
Variation
For a twist, consider adding some heat with sriracha or red pepper flakes. Alternatively, you could substitute some of the water with beef broth for a deeper flavor.
FAQs
Can I cook this on low instead of high?
Absolutely! Cooking on low for 4-5 hours will also yield tender results, giving you flexibility depending on your day.
Can I use a different cut of beef?
Yes, you can use sirloin or even ground beef. Just keep in mind that cook times may vary.
Is there a vegetarian option for this dish?
Certainly! You can replace the beef with tofu or your favorite meat substitute and adjust cooking times as needed.
Slow Cooker Mongolian Beef
- Total Time: 195 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A deliciously sweet and savory slow-cooked meal made with flank steak, perfect for busy families.
Ingredients
- 1 1/2 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce (or tamari for gluten-free)
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (for garnish)
Instructions
- Toss the thinly sliced flank steak with cornstarch in a mixing bowl, ensuring each piece is coated.
- Place the coated steak in the slow cooker with toasted sesame oil, minced garlic and ginger, soy sauce, brown sugar, and water. Stir to combine.
- Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours until the beef is tender.
- Stir in green onions just before serving.
Notes
This dish is versatile; feel free to add bell peppers, carrots, or snap peas for extra nutrients. Serve over rice, steamed broccoli, or noodles.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 13g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: slow cooker, Mongolian beef, easy dinner, weeknight meal, family favorite