Slow Cooker Mongolian Beef is a delightful dish that brings the vibrant flavors of Mongolian cuisine right to your kitchen. It’s known for its tender beef coated in a sweet and savory sauce that tantalizes your taste buds. The beauty of this recipe lies in its simplicity. With just a few ingredients and minimal prep time, you can achieve a restaurant-quality meal that your whole family will enjoy. Whether it’s a busy weeknight dinner or a gathering with friends, this dish never fails to impress.
Why We Love This Slow Cooker Mongolian Beef Recipe
This Slow Cooker Mongolian Beef is more than just a meal; it’s an experience. First and foremost, the slow cooker does the heavy lifting for you. You can set it and forget it while the flavors meld beautifully over hours. The flank steak becomes incredibly tender, and the sauce thickens to perfection, clinging to each piece of meat. Additionally, the recipe is quite forgiving, allowing you to adjust the sweetness or spice based on your preference. It’s an ideal dish for both novice cooks and seasoned chefs looking to create something special with minimal effort. Not to mention, it can easily feed a crowd or be saved for delicious leftovers.
Ingredients about Slow Cooker Mongolian Beef
To create this mouth-watering dish, gather the following ingredients to ensure that you have everything needed for your cooking adventure:
1 1/2 pounds flank steak: Make sure it is thinly sliced against the grain for optimal tenderness.
1/4 cup cornstarch: This helps to coat the beef and creates a velvety sauce.
1 tablespoon toasted sesame oil: Adds a rich, nutty flavor to the dish.
1 teaspoon minced garlic: A fragrant base that elevates the flavor profile.
1 teaspoon minced ginger: Offers a hint of spice and warmth.
1/2 cup low sodium soy sauce: Essential for that savory umami taste we crave.
1/3 cup brown sugar: Balances the saltiness with its sweetness.
1/2 cup water: Helps to create the sauce consistency.
1/2 cup green onions: These will be used as a garnish for freshness and crunch.
How to Make Slow Cooker Mongolian Beef Directions
Creating your own Slow Cooker Mongolian Beef is straightforward and rewarding. Start by preparing the flank steak. Slice it thinly against the grain—this method ensures you get the most tender bites. Once sliced, coat the beef pieces with cornstarch in a mixing bowl. This step is crucial because it not only provides texture but also helps thicken the sauce later.
Next, place your coated beef into the slow cooker. Be generous with the distribution to ensure even cooking. Afterward, add in the toasted sesame oil, minced garlic, and ginger, which will infuse flavor right from the start. Now it’s time to pour in the low sodium soy sauce, brown sugar, and water. Stir everything gently to combine, making sure that the cornstarch doesn’t clump.
Once combined, cover the slow cooker with its lid and decide on your cooking time. You can cook it on HIGH for 2 to 3 hours or opt for LOW for 4 to 5 hours, depending on your schedule. The meat will slowly tenderize and soak up the flavors. When finished, check for tenderness. It should be fork-tender and easily shredded.
As a finishing touch, stir in the sliced green onions just before serving. Their bright, fresh flavor will liven up the dish and add a pop of color. You can serve this delightful beef over white or fried rice, or even some noodles. If you’d like, incorporate some vegetables like bell peppers, broccoli, or snap peas for a complete meal.
How to Serve Slow Cooker Mongolian Beef
When it comes to serving Slow Cooker Mongolian Beef, there are several options that can enhance your dining experience. Starting with the base, you can opt for fluffy white rice, which allows the sauce to soak in and creates a comforting dish. Alternatively, consider using noodles—egg noodles, rice noodles, or even udon can all work beautifully with this dish.
Garnishing is key, and the addition of sliced green onions not only adds a beautiful visual appeal but also provides a refreshing crunch. For an extra layer of flavor, you could sprinkle sesame seeds on top. If you enjoy a bit of heat, consider serving with a side of sriracha or chili sauce for those who like to spice things up.
For a more balanced meal, you can prepare some steamed vegetables on the side, such as broccoli or carrots. Alternatively, tossing together a simple salad dressed in sesame vinaigrette can be a light accompaniment. This versatility makes your Slow Cooker Mongolian Beef suitable for casual dinners or even more formal gatherings.
Expert Tips: Slow Cooker Mongolian Beef
To make your Slow Cooker Mongolian Beef even more enjoyable, consider these expert tips. First, always slice the flank steak against the grain. This practice maximizes tenderness, ensuring each bite is juicy and enjoyable. When coating the beef with cornstarch, do not rush the process; make sure every piece is nicely coated for the best results.
If you like a thicker sauce, feel free to remove the lid during the last 30 minutes of cooking. This will help the sauce to reduce down and become thicker. Conversely, if the sauce appears too thick for your liking, add a splash of water to reach your desired consistency.
Don’t hesitate to adjust the brown sugar if you prefer a sweeter or less sweet profile. The beauty of this dish is in its customization. You can easily experiment with other ingredients as well, like adding in some crushed red pepper flakes for a touch of heat or even a splash of rice vinegar for tanginess.
How to Store Slow Cooker Mongolian Beef
Storing your Slow Cooker Mongolian Beef is simple and can help you prolong your culinary creation. If you have leftovers, allow the beef to cool completely at room temperature. Once cooled, pack it in an airtight container. It can be kept in the refrigerator for up to 3 to 4 days.
If you want to store it for a more extended period, consider freezing it. Transfer the beef to a freezer-safe container or bag, making sure to remove as much air as possible to prevent freezer burn. When stored this way, it can last up to 3 months in the freezer. To reheat, thaw it overnight in the refrigerator if frozen, and then warm it up in a pot or microwave, adding a splash of water or broth to bring back the sauce’s consistency.
Variation of Slow Cooker Mongolian Beef
While the classic Slow Cooker Mongolian Beef is delicious on its own, don’t hesitate to try some variations to keep things exciting. One popular variation is to swap out flank steak for a different cut, such as sirloin or chuck roast. Both options will give you a tender result, but be mindful of cooking times as they might vary.
You can also add vegetables directly into your slow cooker to create a more wholesome meal. Consider tossing in bell peppers, broccoli, or snap peas. Not only do they add nutritional value, but they also provide a crunchy texture that contrasts the tender beef.
For a fun twist, you can turn the dish into a stir-fry. Once the beef is cooked in the slow cooker, quickly stir-fry it in a hot skillet with some fresh vegetables for a few minutes. This method will give you a delicious caramelization that enhances the dish’s overall flavor.
If you’re feeling adventurous, infuse the dish with different sauces. Adding a bit of hoisin sauce can introduce a sweet, rich flavor, or switch up the soy sauce with tamari for a gluten-free option. The possibilities are endless, so feel free to be creative!
Frequently Asked Questions about Slow Cooker Mongolian Beef
What type of beef is best for Slow Cooker Mongolian Beef?
Flank steak is ideal for this dish as it is tender and well-suited for slow cooking. However, sirloin or chuck can be great alternatives if you prefer something different.
Can I make this dish gluten-free?
Absolutely! You can swap the regular soy sauce with tamari or coconut aminos for a gluten-free version.
How do I adjust the sweetness of the sauce?
You can increase or decrease the brown sugar based on your taste preference. Just remember that a little goes a long way!
Is it possible to cook this in a regular pot instead of a slow cooker?
Yes, if you prefer, you can use a stovetop pot. Just cook on low heat for about 1.5 to 2 hours, stirring occasionally until the beef is tender.
How do I reheat leftovers?
Simply warm the leftover Slow Cooker Mongolian Beef in a pot over medium heat or in the microwave. Adding a splash of water or broth can help maintain the sauce’s consistency during reheating.
Slow Cooker Mongolian Beef
Ingredients
Main Ingredients
- 1.5 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch Helps to coat the beef and create a velvety sauce.
- 1 tablespoon toasted sesame oil Adds a rich, nutty flavor.
- 1 teaspoon minced garlic A fragrant flavor base.
- 1 teaspoon minced ginger Offers a hint of spice.
- 1/2 cup low sodium soy sauce Essential for umami taste.
- 1/3 cup brown sugar Balances saltiness with sweetness.
- 1/2 cup water Helps create sauce consistency.
Garnish
- 1/2 cup green onions, sliced Used for garnish.
Instructions
Preparation
- Slice the flank steak thinly against the grain for optimal tenderness.
- Coat the beef pieces with cornstarch in a mixing bowl.
Cooking
- Place the coated beef into the slow cooker.
- Add the toasted sesame oil, minced garlic, and ginger to the slow cooker.
- Pour in the low sodium soy sauce, brown sugar, and water. Stir gently to combine.
- Cover the slow cooker with its lid and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours.
- Check for tenderness; the meat should be fork-tender and easily shredded.
Serving
- Stir in the sliced green onions just before serving.
- Serve over white or fried rice, or noodles.
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