Slow Cooker Mongolian Beef Recipe – Asian, Chinese Special
This Slow Cooker Mongolian Beef recipe transforms flank steak into a melt-in-your-mouth dish, slow-cooked in a rich sauce of soy, brown sugar, garlic, and ginger. The result is a tender, flavorful meal that’s perfect for busy weeknights. Serve it over steamed rice for a complete, satisfying dinner that rivals your favorite takeout.
- Prep Time10 min
- Cook Time3 hr
- Total Time3 hr 10 min
Slow Cooker Mongolian Beef 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
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions cut into 1/2 inch pieces
How To Make Slow Cooker Mongolian Beef :
Place the thinly sliced flank steak in a bowl, add cornstarch, and toss until evenly coated.
Transfer the coated flank steak to the slow cooker.
Combine sesame oil, garlic, ginger, soy sauce, brown sugar, and water in the slow cooker, ensuring the meat is coated with the sauce.
Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
Add the green onions, stir, and serve.
Recipe Notes:
Flank Steak: Slice against the grain into thin strips for optimal tenderness.
Cornstarch Coating: Tossing the beef in cornstarch before cooking helps thicken the sauce and gives the beef a velvety texture.
Cooking Time: For best results, cook on LOW for 4–5 hours to achieve tender beef.
Serving Suggestions: Serve over steamed white or jasmine rice. Garnish with additional sliced green onions and sesame seeds for added flavor and presentation.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the beef.
