Slow Cooker Mongolian Beef
A delightful dish featuring tender beef coated in a sweet and savory sauce, perfect for busy weeknights or gatherings.
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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Notes
For a thicker sauce, remove the lid during the last 30 minutes of cooking. Adjust the sweetness by modifying the amount of brown sugar as per your taste.