Ever walked into a room and smelled something that made your belly instantly growl? That’s the magic of Slow Cooker Mongolian Beef! This dish wraps juicy, tender steak in a sweet and savory sauce that will have you dreaming of your next bite. Plus, it’s a breeze to whip up and clean up afterward—talk about a win-win!
Why Make This Recipe
Who doesn’t want a delicious meal without spending ages in the kitchen? This Slow Cooker Mongolian Beef is perfect for busy weeknights or lazy weekends.
- Easy cleanup: Throw everything in your slow cooker, and let it do the work.
- Family-friendly: Kids love the sweet sauce, and adults will appreciate the depth of flavor.
- Budget-friendly: Flank steak is relatively affordable, so you can enjoy gourmet vibes without breaking the bank.
Ingredients
You don’t need fancy stuff — just these basics!
- 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
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (for garnish)
Directions
Let’s make this happen!
- Toss the flank steak with cornstarch in a mixing bowl until evenly coated.
- Place the coated steak in a slow cooker and add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until the beef is tender.
- Stir in green onions just before serving.
How to Make Slow Cooker Mongolian Beef (Overview)
Here’s the lowdown on how to pull this together!
First, you’ll coat the flank steak with cornstarch, giving it that delightful crunch we all crave. Then, toss that meaty goodness into the slow cooker along with sesame oil, garlic, ginger, soy sauce, brown sugar, and a splash of water. Give it a gentle stir, cover it up, and let the magic happen for a few hours. Pro tip: Don’t skip toasting the garlic—it’s a game changer in flavor!
How to Serve Slow Cooker Mongolian Beef
When it’s time to dig in, this beef is just waiting to shine. Serve it over a fluffy bed of rice or noodles to soak up that irresistible sauce.
Consider topping it with vibrant green onions for a pop of color and a little crunch. This dish not only smells amazing, but it also looks like a festive celebration on the plate!
How to Store Slow Cooker Mongolian Beef
Got leftovers? Lucky you! This delicious dish keeps well in the fridge for about 3-4 days. If you want to make it ahead, it also freezes beautifully for up to 3 months. When you’re ready to enjoy it again, just reheat gently on the stove or in the microwave until warmed through.
Tips to Make Slow Cooker Mongolian Beef
Looking to take this dish to the next level? Here are a few insider tricks:
- Slice meat thinly against the grain to maximize tenderness.
- Boost flavors by adding a splash of rice vinegar for a tangier punch.
- Swapping out the brown sugar for honey or agave can give a nice twist!
- Don’t rush the cooking time—the longer, the better for that melt-in-your-mouth texture.
Variation
Want to mix things up? Try adding some veggies! Broccoli or bell peppers can sneak in, giving a colorful touch and extra nutrients. Prefer a lighter version? Swap out the beef for tofu to make it vegetarian-friendly while still packing in the flavors!
FAQs
1. Can I use a different cut of beef?
Absolutely! You can substitute with sirloin or chuck, just be mindful of the cooking time as it may vary.
2. How can I thicken the sauce?
If you find the sauce too thin, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
3. Can I prepare this dish ahead of time?
Yes, you can assemble everything the night before, store it in the fridge, and pop it in the slow cooker in the morning!
📌 Pin this recipe for your next cozy dinner night!
Slow Cooker Mongolian Beef
Ingredients
Method
- Toss the flank steak with cornstarch in a mixing bowl until evenly coated.
- Place the coated steak in a slow cooker and add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until the beef is tender.
- Stir in green onions just before serving.