Description

Enjoy the cozy and delicious flavors of Slow Cooker Mongolian Beef, a set-it-and-forget-it dinner that rivals takeout with rich, savory sauce and tender beef.

Ingredients

Main Ingredients

1 lb Flank steak, thinly sliced against the grain (Best cut for tenderness.)
1/2 cup Low-sodium soy sauce (Keeps the sauce balanced.)
1/4 cup Brown sugar (Creates a glossy coating.)
4 cloves Minced garlic (Flavor booster.)
1 tablespoon Fresh ginger, grated (For a nice kick.)
1/2 cup Beef broth (Adds depth to the sauce.)
2 tablespoons Cornstarch (For thickening at the end.)
1 tablespoon Sesame oil (Adds richness.)
1 tablespoon Neutral oil for quick sear or skillet bloom (optional) (Enhances flavor.)
2 pieces Green onions for garnish (For a fresh finish.)
1 teaspoon Red pepper flakes or sriracha (Adds mild heat.)

Optional Add-Ins

Broccoli (Add in the last hour.)
Carrots (Add in the last 30 minutes.)
Snow peas (Great for crunch.)
Bell peppers (To add color and nutrients.)

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Instructions

Preparation

Slice the flank steak thinly against the grain.
Whisk together the soy sauce, brown sugar, beef broth, minced garlic, grated ginger, and a drizzle of sesame oil.
Add the sliced beef to the slow cooker and pour the sauce over the top.

Cooking

Cook on low for 4 to 5 hours or on high for 2 to 3 hours until the beef is tender.
In the last 20-30 minutes, stir in the cornstarch slurry to thicken the sauce.
Garnish with green onions before serving hot.

Notes

For a richer flavor, quickly sear half the beef before adding to the slow cooker. Add vegetables in the last hour for a complete meal. Leftovers can be stored in an airtight container for up to 4 days, or frozen for 2 months.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: dinner, Main Course
Cuisine: asian, Chinese