Description
The Ultimate Slow Cooker Mongolian Beef is a quick, flavorful, and easy-to-prepare dinner perfect for busy weeknights. Tender beef flank steak is slow cooked in a rich, savory, and slightly sweet sauce, resulting in melt-in-your-mouth meat with balanced flavors. This family-friendly recipe requires minimal hands-on time and is ideal for meal prep, offering delicious leftovers that reheat beautifully.
Ingredients
Scale
Beef
- 1.5 lbs beef flank steak, thinly sliced
- 2 tbsp cornstarch, for coating
- 2 tbsp vegetable oil, for browning
Sauce
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/3 cup brown sugar
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup water or beef broth
Finishing
- 4 green onions, chopped (stirred in at the end)
- Optional: toasted sesame seeds or crushed peanuts for garnish
Instructions
- Prepare the Beef: Thinly slice the beef flank steak across the grain into bite-size strips. Toss the beef in cornstarch, ensuring each piece is lightly coated to lock in juices and help thicken the sauce later.
- Brown the Beef: Heat vegetable oil in a skillet over medium-high heat and quickly sear the beef strips until just browned on the edges but not fully cooked. This step builds extra flavor and texture before the slow cooking process.
- Mix the Sauce Ingredients: In a bowl, combine soy sauce, brown sugar, minced garlic, freshly grated ginger, and water or beef broth. Stir the mixture until the sugar dissolves and the ingredients are well incorporated.
- Combine and Slow Cook: Place the browned beef in your slow cooker, pour the sauce evenly over the top, and give it a gentle stir. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the beef is tender and the sauce has thickened beautifully.
- Add Green Onions and Finish: About 15 minutes before serving, stir in chopped green onions for freshness and color. If the sauce needs thickening, mix a small amount of cornstarch with water and add it to the slow cooker, cooking for a few more minutes until thickened.
Notes
- Freeze the beef for 30 minutes before slicing to make thin strips easier.
- Don’t skip browning the beef; it enhances flavor and texture.
- Taste the sauce halfway through cooking and adjust sweetness by adding more brown sugar if desired.
- Use fresh garlic and ginger for authentic and vibrant flavors.
- Cooking on low heat for longer yields the most tender beef.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours (low) or 2 to 3 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Mongolian beef, slow cooker recipe, easy dinner, beef flank steak, gluten-free, meal prep, slow cooker Asian dish
