Slow Cooker Mongolian Beef

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

Cook Time 3 30

Total Time 3 40

Servings: 4 servings

Course: Main Course

Cuisine: Chinese

Calories: 400

Ingredients Equipment Method 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

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

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.
Place the cornstarch-coated beef in the slow cooker and pour the sauce over it.
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)

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.
Return the beef to the sauce, toss to coat, garnish with green onions and sesame seeds, and serve over rice or noodles.

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.