why make this recipe
Slow Cooker Mongolian Beef is easy and tasty. It uses simple ingredients and the slow cooker does most of the work. You get tender beef and a sweet-savory sauce with little hands-on time. If you like slow cooker meals or want a simple weeknight dinner, this recipe is a good choice. You can also pair it with rice or noodles and a side like a quick salad or steamed vegetables, or try a comfort stew like hearty slow cooker beef stew for another slow-cooked beef idea.
introduction
This dish makes soft, flavorful beef with a glossy sauce. The recipe uses cornstarch to coat the steak so the sauce thickens while it cooks. You only need to toss, pour, and cook. It works well when you want a hot meal ready after work or when you want to feed a family with little fuss.
how to make Slow Cooker Mongolian Beef
- Coat the sliced flank steak with cornstarch in a bowl. Mix until all pieces are covered.
- Place the coated steak in the slow cooker. Add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to mix the sauce and beef.
- Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours. The beef should be tender and the sauce slightly thickened.
- Stir in the green onions right before serving. Serve hot over rice or noodles. For a different meal with beef, you might also like beef pepper steak.
Ingredients :
- 1 1/2 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (for garnish)
Directions :
- Toss the flank steak with cornstarch in a mixing bowl until evenly coated.
- Place the coated steak in a slow cooker and add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until beef is tender.
- Stir in green onions just before serving.
how to serve Slow Cooker Mongolian Beef
Serve the beef over steamed white or brown rice, or over noodles. Sprinkle extra sliced green onions on top. A side of steamed broccoli or snap peas adds color and crunch. For a family-style meal, set bowls of rice and letting people serve themselves works well. If you want a saucier plate, spoon extra sauce over the rice.
how to store Slow Cooker Mongolian Beef
Let the beef cool to room temperature before storing. Put it in an airtight container and refrigerate for up to 3–4 days. To freeze, place beef and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave until hot.
tips to make Slow Cooker Mongolian Beef
- Slice the flank steak thin and against the grain for tender bites.
- Toss the beef well in cornstarch so the sauce thickens nicely.
- Do not overcook more than needed; check tenderness at the shorter time first.
- If the sauce is too thin at the end, you can remove the lid and cook on HIGH for 20–30 minutes to reduce, or mix 1 teaspoon cornstarch with 1 tablespoon water and stir in to thicken.
- For more flavor, brown the beef quickly in a hot pan before adding to the slow cooker (optional). You may also like a different slow cooker beef option such as slow cooker barbequed beef ribs.
variation (if any)
- Add vegetables: add sliced bell peppers or onions in the last hour for texture.
- Make it spicy: add 1/2 teaspoon red pepper flakes or a dash of sriracha.
- Use different sweeteners: swap brown sugar for coconut sugar or honey (use less honey).
- Swap beef: you can try sirloin or skirt steak, but adjust cooking time if needed. For a different beef dish, check beef enchiladas for a non-slow-cooker variation.
FAQs
Q: Can I use frozen steak in the slow cooker?
A: It is best to thaw the steak first. Cooking from frozen can add time and may not cook evenly.
Q: Can I make the sauce thicker?
A: Yes. Mix a little cornstarch with cold water and stir in near the end of cooking. Heat until sauce thickens.
Q: Can I use less sugar?
A: Yes. Reduce the brown sugar to taste. The sauce will be less sweet but still tasty.
Q: How do I reheat leftovers?
A: Reheat in a skillet over medium heat or in the microwave until hot. Add a splash of water if sauce is very thick.
Conclusion
For more recipes and ideas, see this version of Slow Cooker Mongolian Beef from Slow Cooker Mongolian Beef – Dinner at the Zoo, a simple guide at Easy Slow Cooker Mongolian Beef Recipe – The Chunky Chef, and another take at Easy Slow Cooker Mongolian Beef – Let’s Dish Recipes.
Slow Cooker Mongolian Beef
Ingredients
Main Ingredients
- 1.5 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch For coating the beef
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (for garnish)
Instructions
Preparation
- Coat the sliced flank steak with cornstarch in a bowl. Mix until all pieces are covered.
- Place the coated steak in the slow cooker. Add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to mix the sauce and beef.
Cooking
- Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours until the beef is tender and the sauce slightly thickened.
- Stir in the green onions right before serving.
