Description
Slow Cooker Mongolian Beef: Tender beef, savory soy sauce, and sweet brown sugar come together in this comforting and crowd-pleasing dish.
Ingredients
Scale
- 1½–2 pounds (680-900g) flank steak or sirloin, sliced against the grain into ¼-inch strips
- ¼ cup (32g) cornstarch
- 2 tablespoons vegetable oil
- ½ cup (100g) brown sugar (light or dark)
- ¾ cup (177ml) low-sodium soy sauce
- ¾ cup (177ml) water
- 2 tablespoons rice wine or dry sherry (optional)
- 1 tablespoon minced fresh ginger
- 4–6 garlic cloves, minced (about 2 tablespoons)
- ½ teaspoon red pepper flakes (adjust to taste)
- 4 green onions, sliced diagonally into 1-inch pieces
- 2 tablespoons toasted sesame seeds (for garnish)
- Cooked rice, for serving
Instructions
- Step 1: Prepare the beef Slice your flank steak against the grain into thin, ¼-inch strips. Place the strips in a large bowl and sprinkle with cornstarch. Toss thoroughly until each piece is lightly coated. Let the beef sit for about 10 minutes while you prepare the sauce ingredients.
- Step 2: Optional sear (recommended) Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, quickly sear the beef strips for about 1 minute per side until lightly browned. You’re not cooking them through, just developing flavor. Transfer the seared beef to your slow cooker.
- Step 3: Prepare the sauce In a medium bowl, whisk together the brown sugar, soy sauce, water, rice wine (if using), minced ginger, minced garlic, and red pepper flakes until the sugar is dissolved. Pour this mixture over the beef in the slow cooker, gently stirring to ensure all pieces are coated.
- Step 4: Slow cook to perfection Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The beef should be tender but not falling apart. During the last 30 minutes of cooking, stir in half of the green onions, reserving the rest for garnish.
- Step 5: Finish and serve Once cooking is complete, the sauce should be thick and glossy. If it’s not quite thick enough, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry, add it to the slow cooker, and cook on HIGH for an additional 15 minutes. Serve your Slow Cooker Mongolian Beef over hot rice, garnished with the remaining green onions and toasted sesame seeds.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 calories per serving
- Sugar: 20 grams
- Sodium: 1200mg
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 35 grams
- Cholesterol: 90mg