Description
Delicious and easy slow-cooked Mongolian beef with a rich, savory sauce, perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 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