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Slow Cooker Mongolian Beef

Tender beef simmered in a sweet and savory sauce, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 people
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds beef flank steak sliced thinly against the grain
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1/2 cup water
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon red pepper flakes optional
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 3 green onions chopped (for garnish)

Equipment

  • Slow cooker
  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Slice the beef flank steak thinly against the grain to ensure tenderness.
  2. In a large skillet, heat the vegetable oil over medium-high heat and sear the beef until browned.
  3. In a bowl, mix together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes.
  4. Place the seared beef into the slow cooker and pour the sauce mixture over it.
  5. Cover the slow cooker and set it to low for 6-8 hours.
  6. About 30 minutes before serving, mix cornstarch with a bit of water to create a slurry and stir it into the slow cooker.
  7. Once the cooking time is complete, stir the beef well to coat it in the sauce.
  8. Serve the Mongolian beef over rice or noodles and garnish with chopped green onions.

Notes

Pairs wonderfully with rice or noodles and can be customized to suit your spice preferences.