Why Make This Recipe
Crockpot Mongolian Beef is a delicious and easy meal that makes cooking stress-free and enjoyable. Using a slow cooker means you can set it and forget it, allowing the flavors to meld beautifully without requiring much effort. The combination of soy sauce, brown sugar, garlic, and ginger creates a rich, savory sauce that perfectly coats tender pieces of beef. This recipe is perfect for busy weeknights when you want to serve something tasty without spending hours in the kitchen. Plus, it’s a great dish for family gatherings or meal prep, as it can be easily doubled or halved.
How to Make Crockpot Mongolian Beef
Making Crockpot Mongolian Beef is straightforward and requires just a few simple steps. Follow this easy guide, and you’ll have a satisfying meal ready to serve in no time.
Ingredients
- 2 pounds flank steak (sliced against the grain)
- 1/2 cup soy sauce (use tamari for gluten-free)
- 1/2 cup brown sugar (coconut sugar works as a substitute)
- 1/4 cup water
- 2 tablespoons cornstarch (mixed with cold water for slurry)
- 2 tablespoons vegetable oil (for searing beef)
- 6 cloves garlic (minced)
- 1 teaspoon ginger (minced, fresh or ground)
- 1/2 teaspoon red pepper flakes (adjust for spice preference)
- 4 green onions (chopped, for garnish)
- Cooked rice (for serving)
Directions
Prepare the Beef: Start by slicing the flank steak against the grain into thin strips, about 1/4-inch thick. This ensures the beef will be tender when cooked.
Make the Sauce: In a medium bowl, mix together the soy sauce, brown sugar, and water until the sugar is fully dissolved. This mixture will create a sweet and savory sauce for your beef.
Create the Slurry: In another small bowl, blend the cornstarch with a few tablespoons of cold water until smooth. This slurry will help thicken the sauce towards the end of cooking.
Sear the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the beef in batches, searing until browned. This step adds depth to the flavor. Be careful not to overcrowd the skillet; work in batches if necessary. Once browned, transfer the beef to the crockpot.
Combine Ingredients: In the crockpot with the beef, add the soy sauce mixture, minced garlic, minced ginger, and red pepper flakes. Use a spoon to stir everything together, making sure the beef is evenly coated.
Slow Cook: Cover the crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The longer the beef cooks, the more tender it will become, soaking up all the delicious flavors.
Thicken Sauce: About 30 minutes before the end of cooking, stir in the cornstarch slurry. This helps to thicken the sauce and gives it that rich, glossy finish.
Garnish and Serve: Once cooked to perfection, sprinkle chopped green onions over the beef before serving. Serve it hot over prepared rice. The rice complements the rich sauce and beef perfectly.
How to Serve Crockpot Mongolian Beef
Crockpot Mongolian Beef is incredibly versatile and can be served in various ways. Traditionally, it is served over a bed of cooked white or brown rice, which absorbs the flavorful sauce. You can also serve it with:
- Steamed vegetables: Broccoli, snap peas, and bell peppers can make the meal more nutritious and colorful.
- Noodles: Instead of rice, serve the beef over cooked lo mein or rice noodles for a different twist.
- In wraps: Use lettuce leaves or tortillas to wrap the beef, adding crunchy vegetables for texture.
- On a salad: Create a refreshing salad by placing Mongolian beef on top of mixed greens, drizzled with a sesame dressing.
How to Store Crockpot Mongolian Beef
If you have leftovers (which is often the case with this delicious recipe), storing them properly will help maintain flavor and texture:
- Refrigerate: Allow the beef to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
- Freeze: For longer storage, freeze the beef in an airtight container or freezer bag. It can last in the freezer for up to 3 months. When reheating, allow it to thaw in the fridge overnight before warming it back up on the stove or in the microwave.
Tips to Make Crockpot Mongolian Beef
- Choose the right cut of beef: Flank steak is ideal for this recipe as it becomes tender with slow cooking. However, you can also use sirloin or chuck steak if flank is unavailable.
- Marinate the beef: For even more flavor, consider marinating the sliced beef in the soy sauce mixture for about 30 minutes before cooking.
- Adjust the sweetness: Feel free to adjust the amount of brown sugar to suit your preferred level of sweetness.
- Add more veggies: To make it a complete meal in one pot, feel free to add sliced carrots, bell peppers, or mushrooms to the slow cooker along with the beef.
- Use fresh ingredients: Whenever possible, use fresh garlic and ginger for the best flavor.
Variations
While the classic recipe is delightful as is, you can try several variations to mix things up:
- Spicy Mongolian Beef: Increase the amount of red pepper flakes or add sliced jalapeños for a fiery kick.
- Garlic Beef: For garlic lovers, increase the number of minced garlic cloves and add some roasted garlic to deepen the flavor.
- Mongolian Chicken or Pork: Substitute the beef with chicken thighs or pork shoulder for a different protein option.
- Vegetarian Option: Substitute beef with seitan or tofu; adjust the cooking times accordingly, as these ingredients may require less time to heat through.
FAQs
1. Can I make Mongolian beef without a crockpot?
Yes, you can make Mongolian beef in a regular pan on the stove. Just sauté the beef and follow the same steps for the sauce, letting it simmer until thickened.
2. What if my sauce is too thin?
If your sauce is too thin after cooking, you can always mix in more cornstarch slurry and let it cook for an additional 10-15 minutes.
3. Can I use low-sodium soy sauce?
Yes, using low-sodium soy sauce is a great alternative that reduces the overall sodium content while still providing good flavor.
Crockpot Mongolian Beef is a fantastic dish that turns minimal effort into a hearty meal, perfect for any occasion. Whether it’s a family dinner or meal prep, this dish will surely satisfy your taste buds!
Print
Crockpot Mongolian Beef
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delicious and easy slow-cooked Mongolian beef with a rich, savory sauce, perfect for busy weeknights and family gatherings.
Ingredients
- 2 pounds flank steak (sliced against the grain)
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup water
- 2 tablespoons cornstarch (mixed with cold water for slurry)
- 2 tablespoons vegetable oil (for searing beef)
- 6 cloves garlic (minced)
- 1 teaspoon ginger (minced, fresh or ground)
- 1/2 teaspoon red pepper flakes (adjust for spice preference)
- 4 green onions (chopped, for garnish)
- Cooked rice (for serving)
Instructions
- Prepare the beef by slicing it against the grain into thin strips, about 1/4-inch thick.
- Make the sauce by mixing together the soy sauce, brown sugar, and water in a medium bowl until the sugar dissolves.
- Create the slurry by blending cornstarch with a few tablespoons of cold water until smooth.
- Sear the beef in heated vegetable oil in a large skillet over medium-high heat until browned, then transfer to the crockpot.
- Combine all ingredients in the crockpot, ensuring the beef is evenly coated.
- Slow cook on low for 4 to 6 hours or high for 2 to 3 hours.
- Thicken the sauce by stirring in the cornstarch slurry 30 minutes before the cooking time ends.
- Garnish with chopped green onions and serve over rice.
Notes
For extra flavor, consider marinating the beef in the soy sauce mixture for 30 minutes before cooking. This dish is also versatile and can be served over noodles or in wraps.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg
Keywords: Crockpot, Mongolian Beef, Slow Cooker, Dinner, Beef Recipe