Description
This Slow Cooker Mongolian Beef recipe features tender flank steak simmered in a flavorful sauce of soy, brown sugar, garlic, and ginger. The beef is first seared for extra flavor, then slow-cooked to perfection before thickening the sauce to a glossy finish. An easy and comforting Asian-inspired dish ideal for weeknight dinners, served best with steamed rice or noodles.
Ingredients
Scale
Beef and Coating
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch (divided)
Sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
Garnish
- 1/2 cup green onions, thinly sliced
Instructions
- Prepare and Sear Beef: Thinly slice the flank steak against the grain. Toss the beef with 2 tablespoons of cornstarch until lightly coated. Heat a skillet over medium-high heat and sear the beef in batches for 1-2 minutes per side until browned. Transfer the seared beef to the slow cooker.
- Whisk the Sauce: In a medium bowl, combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and minced ginger. Whisk thoroughly until the brown sugar fully dissolves, creating a smooth sauce.
- Combine and Slow Cook: Pour the sauce over the seared beef in the slow cooker. Stir gently to coat all the beef evenly. Cover and cook on low for 4-6 hours or on high for 2-3 hours until the beef becomes tender enough to shred easily.
- Thicken the Sauce: About 15-30 minutes before serving, make a cornstarch slurry by whisking the remaining 2 tablespoons cornstarch with 2 tablespoons cold water. Gradually stir the slurry into the slow cooker, stirring continuously, until the sauce thickens to a glossy, desired consistency.
- Serve: Serve the Mongolian beef hot over cooked white rice or noodles. Garnish generously with thinly sliced green onions. Enjoy your comforting slow cooker meal!
Notes
- For best results, slice the flank steak thinly against the grain to ensure tenderness.
- Do not skip searing as it adds flavor and helps lock in juices.
- Adjust brown sugar quantity for preferred sweetness.
- The sauce thickens as it cools, so thicken just before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 to 6 hours on low or 2 to 3 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian
Keywords: Mongolian Beef,Slow Cooker Beef,Asian Beef Recipe,Flank Steak Recipe,Easy Dinner
