Slow Cooker Mongolian Beef

Transform your dinner routine with this irresistibly savory and tender Slow Cooker Mongolian Beef. Perfectly seasoned flank steak, coated in a velvety soy-ginger sauce, offers restaurant-quality flavors in the comfort of your home.

This dish combines the rich umami of soy sauce, the sweetness of brown sugar, and the zing of fresh ginger and garlic. Cooking low and slow ensures the meat absorbs every drop of flavor while achieving a melt-in-your-mouth texture.

Ideal for busy nights or entertaining, this recipe is simple to prepare yet deeply satisfying. Garnished with fresh green onions, it’s a delightful balance of elegance and effortlessness sure to impress family and friends.

Slow Cooker Mongolian Beef: Key Ingredients

• Flank Steak: The star of the dish, offering a tender texture that soaks up the rich, savory flavors.
• Soy Sauce: Adds a deep umami base, perfectly balancing salty and savory notes.
• Brown Sugar: Infuses the dish with a touch of caramelized sweetness, complementing the soy sauce.
• Garlic and Ginger: A dynamic duo that brings warmth and aromatic depth to every bite.
• Toasted Sesame Oil: Enhances the sauce with its nutty richness and a hint of complexity.

Enhancing Your Slow Cooker Mongolian Beef

Recipe Tips

1. Perfectly Slice the Flank Steak
   Achieving tender, melt-in-your-mouth beef starts with slicing the flank steak thinly against the grain. This technique breaks down muscle fibers, resulting in a softer texture that absorbs the rich sauce beautifully. Use a sharp knife for precision.
2. Cornstarch Coating Secrets
   Tossing the steak in cornstarch before cooking is crucial for creating a silky, thickened sauce. Ensure each slice is evenly coated for the best results. This step also locks in moisture, keeping the beef juicy during slow cooking.
3. Optimize Cooking Time
   For the best flavor, cook on low for 4-5 hours. This allows the beef to soak up the sauce fully and become tender. If you’re short on time, the high setting works too, but monitor closely to avoid overcooking.

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What to Serve with Slow Cooker Mongolian Beef

1. Steamed Jasmine Rice
   Fluffy and fragrant, jasmine rice is a classic pairing that absorbs the savory sauce perfectly. It’s the ideal base to complement the beef’s rich flavors.
2. Stir-Fried Vegetables
   A medley of bell peppers, broccoli, and snap peas adds vibrant color and crunch, balancing the dish’s richness with freshness.
3. Egg Noodles
   Tossed in a drizzle of sesame oil, egg noodles create a hearty, comforting side that pairs beautifully with the dish’s umami-packed sauce.

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FAQ

1. Can I use a different cut of beef?
Yes! While flank steak is ideal, you can substitute it with sirloin or skirt steak for similar results. Adjust slicing for the best texture.

2. Can I make this recipe gluten-free?
Absolutely! Replace soy sauce with tamari or a gluten-free alternative to make this dish suitable for a gluten-free diet.

3. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave to maintain the sauce’s consistency.

4. Can I add extra vegetables to the slow cooker?
Certainly! Vegetables like carrots, bell peppers, or broccoli can be added in the last hour of cooking to retain their texture while blending seamlessly with the flavors.

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Slow Cooker Mongolian Beef

This savory slow cooker Mongolian beef features tender flank steak simmered to perfection with aromatic garlic, pungent ginger, sweet brown sugar, and savory soy sauce. Enjoy a restaurant-quality Chinese dish from the comfort of your home.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 3 hours hrs 10 minutes mins

Total Time 3 hours hrs 21 minutes mins

Course crockpot recipes

Cuisine American, Asian

Servings 8 People

Ingredients

  

• 1 1/2 pounds flank steak thinly sliced against the grain
• 1/4 cup cornstarch
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup green onions sliced into 1/2-inch pieces

Instructions

 

• Dredge the sliced flank steak evenly in cornstarch, ensuring all pieces are well coated.
• Arrange the coated steak slices in the slow cooker.
• In a separate bowl, combine the sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir until the mixture is uniform.
• Pour the prepared sauce over the steak in the slow cooker, ensuring the meat is fully immersed.
• Cover and cook on the HIGH setting for 2-3 hours or on the LOW setting for 4-5 hours, allowing the flavors to meld as the meat becomes tender.
• Mix in the sliced green onions just before serving.
• Serve this flavorful dish over steamed rice or with your choice of accompaniments.

Keyword Slow Cooker Mongolian Beef