In the midst of our bustling lives, finding time to cook a nutritious, satisfying meal can often feel like a herculean task. However, the magic of slow cooking can transform even the busiest of days into an opportunity to enjoy a delicious, homemade dinner without the fuss. One such dish that perfectly encapsulates this blend of convenience and flavor is Slow Cooker Mongolian Beef. Not only is it remarkably easy to prepare, but it also promises to deliver a burst of flavors that will transport your taste buds straight to the heart of Mongolia. Here’s how you can make it:
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 (adjust according to your heat preference)
- 1 cup shredded carrots
- 4-6 green onions, thinly sliced
- Sesame seeds, for garnish
The preparation of this dish is straightforward, yet the result is a complex layering of flavors that is sure to impress.
Directions:
- Prep the Beef: Begin by combining the thinly sliced flank steak with cornstarch in a large resealable plastic bag. Shake well to ensure each piece is evenly coated. This step is crucial for achieving that velvety texture in the sauce.
- Mix the Sauce: In your slow cooker, blend together the vegetable oil, minced garlic, ginger, water, soy sauce, brown sugar, and Sriracha sauce. The combination of these ingredients creates a rich, savory sauce with just the right amount of kick.
- Combine and Cook: Add the coated flank steak and shredded carrots to the slow cooker, stirring well to make sure everything is beautifully coated in the sauce. Cover and set your slow cooker to cook on HIGH for 2-3 hours or on LOW for about 4 hours. The goal is to have tender steak that practically melts in your mouth.
- Garnish and Serve: Once the beef is cooked to perfection, it’s time to plate. Serve this delectable Mongolian Beef over a bed of fluffy white rice. Garnish with thinly sliced green onions and a sprinkle of sesame seeds for an extra touch of flavor and texture.
Nutritional Information:
- Calories: 350 kcal per serving
- Prep Time: 15 minutes
- Cooking Time: 4 hours
- Total Time: 4 hours 15 minutes
- Servings: Serves 4
This Slow Cooker Mongolian Beef is not just a meal; it’s a comforting embrace on a plate. It’s perfect for those days when you’re juggling work, errands, and the endless to-do list but still crave something hearty and homemade. Let your slow cooker do the heavy lifting while you focus on your day, and come home to a warm, inviting dish that promises to make any day better. Whether you’re cooking for yourself, your family, or entertaining friends, this dish is sure to become a cherished part of your culinary repertoire.
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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