If you’re looking to elevate your weeknight dinners with minimal effort and maximum flavor, this Slow Cooker Mongolian Beef recipe is your golden ticket. It’s a tantalizing fusion of Asian-inspired flavors that fills your home with a mouthwatering aroma while the slow cooker does the heavy lifting. Here’s how to bring this culinary delight to life.
Ingredients
- Flank Steak: 1 1/2 lbs thinly sliced (1/4 inch thick)
- Cornstarch: 1/4 cup for a velvety coating on the beef
- Vegetable Oil: 1 Tbsp
- Garlic: 3-4 cloves, minced for an aromatic punch
- Ginger: 2 tsp, minced for fresh zest
- Water: 3/4 cup
- Reduced Sodium Soy Sauce: 3/4 cup for that signature umami flavor
- Light Brown Sugar: 3/4 cup, packed to balance the savory elements
- Sriracha Sauce: 1-2 tsp to add a subtle kick
- Carrots: 1 cup, shredded for a sweet crunch
- Green Onions: 4-6, thinly sliced for a burst of freshness
- Sesame Seeds: For garnish
Directions
- Prep the Steak: In a large resealable plastic bag, combine the thinly sliced flank steak with the cornstarch. Seal and shake the bag to ensure every piece of beef is well-coated. This step creates a light, crispy coating on the beef that thickens the sauce as it cooks.
- Prepare the Sauce: In the slow cooker, combine the vegetable oil, minced garlic, ginger, water, soy sauce, brown sugar, and Sriracha sauce. Mix everything thoroughly to create a savory, slightly spicy, and sweet sauce base.
- Cook the Beef: Add the cornstarch-coated flank steak and shredded carrots to the slow cooker. Stir well so that all ingredients are evenly coated in the sauce.
- Slow Cook to Perfection: Cover the slow cooker and set it to high for 2-3 hours or low for about 4 hours. The flank steak will become tender, absorbing all the rich flavors of the sauce.
- Serve and Garnish: Once done, serve the Mongolian beef over a bed of steamed white rice. Garnish generously with thinly sliced green onions and sesame seeds for a finishing touch that adds crunch and freshness.
Nutritional Information
- Calories: 350 kcal
- Servings: 4
Final Thoughts
This Slow Cooker Mongolian Beef is a perfect blend of savory, sweet, and spicy flavors, with the beef turning out incredibly tender. Serve it alongside steamed vegetables or a crisp Asian salad for a well-rounded meal. Your family or guests will adore this easy yet impressive dish, and you’ll love the convenience of your slow cooker doing all the work. Enjoy!
Slow Cooker Mongolian Beef
- Total Time: 4 hours 15 minutes
- Yield: 4 1x
Description
This Slow Cooker Mongolian Beef recipe brings the rich and hearty flavors of Mongolian cuisine right into your kitchen. The tender slices of flank steak, coated in a savory sauce with hints of sweetness and a touch of spice, create a dish that’s as comforting as it is delicious. Cooking in a slow cooker ensures that the beef is perfectly tender and allows the flavors to meld together beautifully.
Ingredients
1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
1/4 cup cornstarch
1 Tbsp vegetable oil
3–4 cloves garlic, minced
2 tsp fresh ginger, minced
3/4 cup water
3/4 cup reduced sodium soy sauce
3/4 cup light brown sugar, packed
1 – 2 tsp Sriracha sauce
1 cup shredded carrots
4–6 green onions, thinly sliced
Sesame seeds, for garnish
Instructions
In a large resealable plastic bag, combine sliced flank steak and cornstarch. Shake well to coat.
In the slow cooker, mix vegetable oil, garlic, ginger, water, soy sauce, brown sugar, and Sriracha sauce.
Add coated flank steak and shredded carrots to the slow cooker, stirring to ensure everything is well coated in the sauce.
Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is tender.
Serve over white rice, garnished with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 350