Easy Slow Cooker Mongolian Beef Recipe

Introduction

This Easy Slow Cooker Mongolian Beef is a perfect weeknight meal that combines tender, flavorful beef with a sweet and savory sauce. It requires minimal prep and lets your slow cooker do the work, resulting in a deliciously satisfying dish served with green onions.

Ingredients

• 2 pounds flank steak
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced
• 1 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• Sliced green onions, for garnish
• 2 tablespoons water (for mixing cornstarch)

Instructions

1. Step 1: Slice the flank steak against the grain into thin strips to ensure tenderness.
2. Step 2: In a large bowl, combine the sliced steak with grated ginger, minced garlic, soy sauce, brown sugar, and sesame oil. Mix well to coat all the meat evenly.
3. Step 3: Transfer the mixture to your slow cooker and spread it out evenly.
4. Step 4: Cook on low heat for 6-7 hours or on high heat for 3-4 hours until the beef is fork-tender.
5. Step 5: About 30 minutes before serving, mix the cornstarch with water in a small bowl until smooth, then stir it into the slow cooker to thicken the sauce.
6. Step 6: Serve the Mongolian beef hot, garnished with sliced green onions for a fresh finish.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the sauce for mild heat.
• Use sirloin or skirt steak as alternatives to flank steak if preferred.
• Serve over steamed rice or noodles to soak up the delicious sauce.
• Adding sliced bell peppers or broccoli in the last hour of cooking can add color and nutrients.

Storage

Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the beef in a covered pan over low heat, simmering gently for 1 to 1.5 hours until tender. Just ensure to stir occasionally and watch the liquid level.

Is flank steak the best cut for this dish?

Flank steak works well because it becomes tender when slow-cooked and absorbs flavors nicely. However, other cuts like skirt or sirloin steak can also be used with similar results.

Easy Slow Cooker Mongolian Beef Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

This Easy Slow Cooker Mongolian Beef recipe combines tender flank steak with a savory, sweet sauce made from ginger, garlic, soy sauce, and brown sugar. Prepared in a slow cooker, the beef becomes melt-in-your-mouth tender, perfect for a comforting weeknight dinner. Finished with a thickened sauce and garnished with fresh green onions, this dish offers rich flavor with minimal effort.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
• Total Time: 6 hours 15 minutes to 7 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Beef and Marinade

• 2 pounds flank steak, sliced thinly against the grain
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced
• 1 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 1 tablespoon sesame oil

Thickening Sauce

• 2 tablespoons cornstarch
• Water (for mixing with cornstarch, about 1/4 cup)

Garnish

• Sliced green onions, for garnish

Instructions

1. Slice the Steak: Cut the flank steak against the grain into thin strips to ensure tenderness and easy eating.
2. Prepare the Marinade: In a large bowl, combine the sliced steak with grated ginger, minced garlic, low-sodium soy sauce, brown sugar, and sesame oil. Toss everything together until the steak is well coated with the marinade.
3. Slow Cook the Beef: Transfer the marinated beef mixture into the slow cooker and spread it evenly. Cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the beef is tender enough to be easily shredded with a fork.
4. Thicken the Sauce: About 30 minutes before serving, mix the 2 tablespoons of cornstarch with water to create a slurry. Stir this mixture into the slow cooker to thicken the sauce, allowing it to cook for the remaining time.
5. Serve and Garnish: Spoon the cooked Mongolian beef onto plates or bowls, and garnish with sliced green onions for a fresh, vibrant finish. Serve hot with steamed rice or your preferred side.

Notes

• For best results, slice the flank steak thinly against the grain to maximize tenderness.
• If you prefer a less sweet dish, reduce the brown sugar slightly.
• Use low-sodium soy sauce to control salt levels in the dish.
• The cornstarch slurry thickens the sauce, so be sure not to skip this step for a perfect consistency.
• This dish pairs well with steamed rice or noodles and steamed vegetables.
• You can prepare the beef in the morning and let it slow cook all day for convenience.

Keywords: slow cooker Mongolian beef, easy Mongolian beef recipe, flank steak slow cooker, sweet soy beef, ginger garlic beef