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Crockpot Mongolian Beef Recipe

Crockpot Mongolian Beef Recipe

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5.2 from 19 reviews

  • Author: Sara
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings
  • Diet: Halal

Description

Slow Cooker Mongolian Beef is a deliciously tender and flavorful dish featuring thinly sliced flank steak simmered in a sweet and savory sauce made of soy sauce, brown sugar, ginger, and garlic. Perfectly suited for busy weeknights, this recipe is easy to prepare by simply adding all ingredients into a crockpot, allowing for a stress-free meal. Serve it over steamed rice or noodles for a satisfying and crowd-pleasing dinner everyone will enjoy.

Ingredients

Beef

  • 1 lb flank steak, thinly sliced against the grain and cut into small pieces

Marinade and Sauce

  • ½ cup reduced salt soy sauce
  • ⅓ cup brown sugar
  • 1 inch fresh ginger, finely chopped
  • 3 garlic cloves, minced
  • ¼ cup water
  • ¼ cup cornstarch

Oils and Seasoning

  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • Salt, to taste
  • Black pepper, to taste

Garnish

  • 1 scallion, thinly sliced
  • 1 tbsp sesame seeds

Instructions

  1. Prepare the Steak: Slice the flank steak thinly against the grain, then cut into small pieces. Place the steak in a large mixing bowl.
  2. Season and Coat: Season the steak with salt and black pepper to taste. Add the cornstarch and toss until each piece is evenly coated to help thicken the sauce during cooking.
  3. Chop Aromatics: Finely mince the garlic cloves and chop the fresh ginger into small pieces to release their flavors.
  4. Add Ingredients to Slow Cooker: Pour the vegetable oil into the bottom of the slow cooker and spread it evenly. Add the coated steak on top, then add minced garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Stir gently to combine all ingredients uniformly.
  5. Slow Cook: Cover and cook on high for 2.5 hours or on low for 4 to 5 hours. This slow cooking process will tenderize the beef and blend the flavors.
  6. Final Stir and Garnish: Once cooking is complete, stir the mixture carefully to combine. Slice the scallion thinly and sprinkle over the cooked beef along with sesame seeds.
  7. Serve: Serve the Mongolian beef hot over steamed rice or noodles for a hearty meal.

Notes

  • For best results, slice the flank steak thinly against the grain to ensure tenderness.
  • Using reduced-sodium soy sauce helps control the salt level but adjust seasoning as needed.
  • If you prefer a thicker sauce, you can mix an additional cornstarch slurry (1 tbsp cornstarch with 1 tbsp water) and stir it into the slow cooker during the last 15 minutes of cooking.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Serve with steamed broccoli or snow peas for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Asian, Chinese-inspired

Nutrition

  • Serving Size: 1 serving (about 1/4 of recipe)
  • Calories: 380 kcal
  • Sugar: 19 g
  • Sodium: 650 mg
  • Fat: 13 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1.5 g
  • Protein: 30 g
  • Cholesterol: 75 mg

Find it online: https://saraflavors.com/crockpot-mongolian-beef-recipe/