Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef is one of those comfort foods that fills your home with irresistible aromas while you go about your day. Some nights, after a long day at work or amidst a busy weekend, the last thing you want to do is spend hours in the kitchen. That’s where this recipe shines. With its tender flank steak simmered in a sweet and savory sauce, it’s the perfect dish for anyone craving the bold flavors of Asian-inspired cuisine. Plus, it’s simple enough for a weeknight dinner yet impressive enough for entertaining friends.

What Makes This Recipe Special

There’s something magical about combining a few basic ingredients in a slow cooker and waiting for the flavors to meld together. This Slow Cooker Mongolian Beef boasts tender beef coated in a glossy, savory sauce that blends soy sauce, ginger, and garlic. The best part? It requires minimal prep time and makes an impressive meal without the fuss.

"This is now my go-to dish for family dinners! The flavors are a hit with my kids, and I love how easy it is to prepare." — Happy Foodie

Whether you’re looking for a quick weeknight meal, planning a family brunch, or just craving something comforting, this dish deserves a spot on your table. Plus, the sweet and salty notes make it universally appealing – even to picky eaters!

Step-by-Step Guide to Cooking It

Creating this delectable dish is a breeze. In just a few simple steps, you’ll transform raw ingredients into a delicious main course. Here’s how it goes:

1. Toss the thinly sliced flank steak in cornstarch for a crispier texture.
2. Combine with sesame oil, garlic, ginger, soy sauce, brown sugar, and water in a slow cooker.
3. Cook on high or low heat, depending on your schedule.
4. Garnish with green onions before serving for that perfect finishing touch.

What You’ll Need

To create this delicious Slow Cooker Mongolian Beef, assemble the following ingredients:

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• 1 1/2 pounds flank steak (thinly sliced against the grain)
• 1/4 cup cornstarch
• 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
• 1/2 cup green onions (for garnish)

Feel free to swap flank steak with another cut of beef like sirloin or even brisket if you prefer!

Cooking Steps

1. In a mixing bowl, toss your thinly sliced flank steak with cornstarch until each piece is evenly coated.
2. Transfer the beef into a slow cooker and add sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water. Give it a gentle stir to ensure everything is combined.
3. Cover the slow cooker and choose your cooking time: HIGH for 2-3 hours or LOW for 4-5 hours until the beef is tender.
4. About 10 minutes before serving, stir in the chopped green onions for a fresh crunch.

What to Serve It With

Now that your Slow Cooker Mongolian Beef is ready, consider serving it over a bed of fluffy jasmine rice or with tender rice noodles for an authentic touch. Steamed broccoli, sautéed bok choy, or a crisp Asian-style salad make perfect side dishes, balancing out the richness of the beef.

For an extra pop of flavor, drizzle on some sesame seeds or serve with pickled vegetables alongside your main dish.

Storage Tips

Storing leftovers properly is key to enjoying this delicious meal again. Allow any leftover Mongolian beef to cool down to room temperature before transferring it to an airtight container. It can stay in the refrigerator for up to 3-4 days.

If you want to extend its life, consider freezing it. Portion out the beef in freezer-safe bags, removing as much air as possible to prevent freezer burn. It can last in the freezer for up to 3 months.

Remember to always reheat gently, either in the microwave or on the stovetop, adding a splash of water if necessary to keep it moist.

Pro Chef Tips

To elevate this recipe, consider marinating the flank steak in soy sauce, garlic, and ginger for 30 minutes before coating it with cornstarch. This extra step enhances the flavor profile and tenderness.

For those who enjoy a bit of spice, a sprinkle of crushed red pepper flakes or a splash of sriracha can add a nice kick.

Creative Twists

Don’t hesitate to switch things up! Want a lighter version? Substitute half of the soy sauce with low-sodium chicken broth for a less salty sauce. For a vegetarian-friendly spin, try using tofu or seitan instead of beef.

You can even incorporate vegetables like bell peppers or snap peas into the slow cooker for added texture and nutrition.

Your Questions Answered

How long does it take to prep Slow Cooker Mongolian Beef?

Prep time typically takes about 15-20 minutes, depending on how quickly you can slice the beef and gather your ingredients.

Can I use a different cut of beef?

Absolutely! While flank steak is a popular choice for its tenderness, feel free to use sirloin or brisket as alternatives. Just be mindful of the cooking time, as different cuts may require adjustments.

How should I store leftovers safely?

Let the Mongolian Beef cool to room temperature before transferring it to an airtight container. It’s best consumed within 3-4 days if refrigerated, or you can freeze it for longer storage.

Now you’re all set to create a mouthwatering Slow Cooker Mongolian Beef that’s bound to impress! Enjoy every last bite!

Slow Cooker Mongolian Beef

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• Total Time: 200 minutes
• Yield: 4 servings 1x
• Diet: Gluten-free

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Description

A tender flank steak simmered in a sweet and savory sauce, perfect for weeknight dinners or entertaining friends.

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Ingredients

Scale 1x2x3x

• 1 1/2 pounds flank steak (thinly sliced against the grain)
• 1/4 cup cornstarch
• 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
• 1/2 cup green onions (for garnish)

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Instructions

1. Toss the thinly sliced flank steak in cornstarch for a crispier texture.
2. Combine with sesame oil, garlic, ginger, soy sauce, brown sugar, and water in a slow cooker.
3. Cook on high for 2-3 hours or low for 4-5 hours until the beef is tender.
4. Garnish with green onions before serving for the perfect finishing touch.

Notes

For a lighter version, substitute half of the soy sauce with low-sodium chicken broth. For a vegetarian spin, use tofu or seitan instead of beef.

• Prep Time: 20 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 12g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg

Keywords: Mongolian Beef, Slow Cooker, Asian Cuisine, Comfort Food, Flank Steak