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Slow Cooker Mongolian Beef Recipe

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4.1 from 12 reviews

A flavorful and tender Slow Cooker Mongolian Beef recipe featuring thinly sliced flank steak simmered in a savory and sweet sauce made with soy sauce, brown sugar, garlic, and ginger. This easy slow cooker dish is perfect for a hands-off, comforting weeknight dinner, yielding juicy beef with a rich, sticky glaze.

Ingredients

Beef and Coating

  • 1 1/2 pounds flank steak (thinly sliced against the grain)
  • 1/4 cup cornstarch

Sauce

  • 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 (cut into 1/2 inch pieces)

Instructions

  1. Coat the Beef: Place the thinly sliced flank steak in a bowl and add the cornstarch. Toss thoroughly to coat each piece of meat evenly with the cornstarch; this helps to thicken the sauce and adds a nice texture.
  2. Transfer to Slow Cooker: Put the coated flank steak into the slow cooker, spreading it evenly across the bottom so it cooks uniformly.
  3. Add Sauce Ingredients: Pour the toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water into the slow cooker over the beef. Stir gently to ensure the meat is well coated in the sauce mixture.
  4. Cook: Cover the slow cooker and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours. The beef should become tender and soak up the flavors from the sauce during this slow cooking process.
  5. Add Green Onions and Serve: Once cooking is complete, stir in the chopped green onions for a fresh burst of flavor. Serve the Mongolian Beef hot, ideally over steamed rice or noodles.

Notes

  • For best results, slice the flank steak against the grain thinly to ensure tenderness.
  • Adjust the brown sugar amount to modify the sweetness of the sauce to your taste.
  • Low sodium soy sauce helps control the saltiness but regular soy sauce can be used if preferred.
  • You can add steamed vegetables such as broccoli or bell peppers on the side to make it a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

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