Slow Cooker Mongolian Beef
This Slow Cooker Mongolian Beef recipe offers a savory blend of tender beef, a rich sauce, and a delightful mix of flavors that come together effortlessly. Let your slow cooker do all the work for you as it infuses the beef with a sweet and savory glaze.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 mixing bowl
Ingredients
- 1.5 lbs flank steak, thinly sliced Slice against the grain for tenderness.
- ½ cup soy sauce
- ½ cup brown sugar Adjust sweetness to taste.
- ¼ cup hoisin sauce
- ¼ cup water
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon cornstarch To thicken the sauce.
- ¼ cup green onions, chopped For garnish.
- as needed serving cooked rice For serving.
Instructions
- Begin by slicing the flank steak into thin strips against the grain to ensure tenderness after cooking.
- In a mixing bowl, combine the soy sauce, brown sugar, hoisin sauce, water, minced garlic, and minced ginger. Stir well to combine.
- Place the sliced flank steak into the slow cooker and pour the sauce mixture over the beef, ensuring that all pieces are well-coated.
- Cover the slow cooker with the lid and set it to low for 4 hours. Allow the beef to cook undisturbed.
- After 4 hours, mix the cornstarch with a tablespoon of water to create a slurry. Stir this slurry into the slow cooker to thicken the sauce.
- Cover and cook for an additional 30 minutes.
- Once done, serve the Mongolian beef over cooked rice and garnish with chopped green onions.
Notes
For extra flavor, you can add sliced bell peppers or broccoli during the last hour of cooking.
Adjust the sweetness by adding more or less brown sugar according to your taste preference.
This dish pairs wonderfully with steamed vegetables or a simple side salad.