Slow Cooker Mongolian Beef Recipe
Slow Cooker Mongolian Beef is a tender, flavorful dish featuring thin strips of flank steak simmered in a savory soy-ginger sauce. Enhanced with garlic, brown sugar, and sesame oil, this recipe allows the beef to cook low and slow to perfect tenderness, making it an easy and delicious meal perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Scale
Beef and Marinade
- 2 pounds flank steak
- 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 Agent
- 2 tablespoons cornstarch
- Water (to mix with cornstarch)
Garnish
- Sliced green onions (for garnish)
Instructions
- Slice the Steak: Carefully slice the flank steak against the grain into thin strips to ensure tenderness after cooking.
- Combine Marinade: In a large bowl, mix the sliced steak with grated fresh ginger, minced garlic, low-sodium soy sauce, brown sugar, and sesame oil. Stir until the beef strips are fully coated with the marinade.
- Transfer to Slow Cooker: Pour the marinated beef mixture evenly into the slow cooker, spreading it out for even cooking.
- Cook the Beef: Set the slow cooker to low heat and cook for 6-7 hours, or alternatively on high heat for 3-4 hours, until the beef is tender enough to shred easily with a fork.
- Thicken the Sauce: About 30 minutes before serving, mix the cornstarch with an equal amount of water to create a slurry. Stir this mixture into the slow cooker to thicken the sauce nicely as it finishes cooking.
- Serve and Garnish: Serve the hot Mongolian beef over rice or noodles, garnished generously with sliced green onions for freshness and color.
Notes
- For best results, slice the steak just before marinating to preserve freshness.
- If you prefer a less sweet sauce, reduce the amount of brown sugar slightly.
- Make sure to stir the cornstarch slurry well to avoid lumps before adding it to the slow cooker.
- This dish pairs excellently with steamed rice, quinoa, or stir-fried vegetables.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
Keywords: Slow Cooker Mongolian Beef, easy Mongolian beef, flank steak recipe, slow cooker dinner, Asian beef recipe, slow cooked beef, soy ginger beef
