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–+ servings
image of Realistic top down mise en place shot flank steak soy sauce or coconut aminos brown sugar or alternative sweetener cornstarch or arrowroot flour minced garlic fresh minced ginger sesame oil beef broth green onions arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Slow Cooker Mongolian Beef

A tender, melt-in-your-mouth Mongolian beef recipe made easy in the slow cooker, mimicking takeout flavor with a sweet and savory sauce.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1/4 cup Flank Steak
  • 1 tbsp Cornstarch
  • 1/2 cup Sesame Oil low-sodium
  • Beef Broth
For the Sauce
  • 3/4 cup Soy Sauce
  • 1/4 cup Light Brown Sugar
  • 4-5 cloves Water minced
  • 2 tsp Garlic grated
  • 1/2 tsp Fresh Ginger adjust to taste
  • Red Pepper Flakes thinly sliced
  • Green Onions optional
  • Sesame Seeds for serving
  • Rice or Noodles for serving
Optional Slurry
  • 1 tbsp Cornstarch mixed with
  • 2 tbsp Cold Water

Equipment

  • Slow Cooker
  • Mixing bowl
  • - Whisk

Method
 

Prep the Beef
  1. Slice the flank steak thinly against the grain and pat dry with paper towels. In a large mixing bowl, toss the sliced beef with 1/4 cup cornstarch until lightly coated.
Whisk the Sauce
  1. In a separate bowl, whisk together the soy sauce, brown sugar, beef broth, sesame oil, water, minced garlic, grated ginger, and red pepper flakes until the brown sugar is dissolved.
  2. Place the cornstarch-coated beef in the slow cooker and pour the sauce over it.
  3. Cook on LOW for 3.5 to 4 hours or on HIGH for 1.5 to 2 hours. Do not stir during cooking.
Thicken the Sauce (Optional)
  1. Remove the beef with a slotted spoon and set aside. Turn slow cooker to HIGH. Whisk the optional slurry into the sauce and cook for 10-15 minutes until thickened.
  2. Return the beef to the sauce, toss to coat, garnish with green onions and sesame seeds, and serve over rice or noodles.

Nutrition

Calories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15g

Notes

Store leftovers in the refrigerator for up to 4 days. Reheat gently on stovetop, adding broth if needed. This recipe adapts well to gluten-free (use coconut aminos) and paleo (use arrowroot and honey) diets.
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