Slow Cooker Mongolian Beef
Skip the takeout and the stress of cooking with this slow cooker Mongolian beef dinner. It doesn’t require a lot of prep work, but the result is succulent beef in a thick, flavorful sauce that the whole family will love.
Servings: 6
Calories: 327kcal
Ingredients
- 1 ½ lbs flank steak (thinly sliced against the grain into ¼" pieces
- ¼ cup cornstarch
- 1 tbsp sesame oil
- 3 tsp fresh garlic (minced)
- 1 tsp fresh ginger (minced)
- ¾ cup water
- ¾ cup brown sugar
- ½ cup soy sauce
- ¼ tsp red pepper flakes
- 5 green onions thinly sliced
- 1 cup shredded carrots
- sesame seeds, for garnish
Instructions
- Add sesame oil, garlic, ginger, water, brown sugar, soy sauce, and red pepper flakes to the slow cooker. Stir to combine.
- In a large resealable bag add sliced flank steak and corn starch. Seal the bag and shake until well coated.
- Add coated flank steak and carrots to the slow cooker and stir to combine.
- Cover and cook on high for 2½-3 hours or on low for 4-5 hours.
- When cook time is through add in green onions and stir to combine.
- Serve over rice and garnish with sesame seeds.
Notes
- Use powdered garlic and ginger instead of fresh if it’s easier. Just cut the recipe amount by ⅓ because the powdered versions have a more concentrated flavor.
- Ensure that the flank steak becomes tender by slicing the meat across the muscle fibers. Otherwise, it will be too chewy to enjoy.
- Shaking the steak pieces with cornstarch in a bag is the best way to ensure every bit of beef is covered evenly and completely.
Nutrition
Calories: 327kcal | Carbohydrates: 36g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 1168mg | Potassium: 569mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3688IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 3mg