Slow Cooker Mongolian Beef offers a rich, flavorful dish that's perfect for an easy dinner. Thinly sliced flank steak is covered in cornstarch and slow-cooked to tender perfection with toasted sesame oil, garlic, and ginger. A sauce made from soy, brown sugar, and water infuses the beef with a delicious blend of sweet and savory flavors. Cooked on low for several hours, this dish is ideal for busy days when you want a hearty meal ready to serve over rice or noodles. Green onions can be added for freshness and extra flavor before serving, making it a satisfying and comforting choice for dinner.

Slow Cooker Mongolian Beef
Slow cooker mongolian beef | Myhomemaderecipe.com

Slow Cooker Mongolian Beef is a delicious and comforting dish that combines the savory flavors of soy, brown sugar, and spices with tender beef, slow-cooked to perfection. Ideal for busy weeknights or a cozy weekend dinner, this recipe pairs beautifully with rice or noodles. Let’s explore the ingredients needed to create this hearty meal.

INGREDIENTS

  • Cornstarch: 1/4 cup, used to coat the beef and create a slightly thickened sauce.
  • Toasted sesame oil: 1 tablespoon, adding a nutty depth of flavor.
  • Garlic: 1 teaspoon, finely chopped, for an aromatic base.
  • Flank steak: 1.5 pounds, thinly sliced against the grain for tenderness.
  • Ginger: 1 teaspoon, finely chopped, providing a warm and spicy note.
  • Brown sugar: 1/3 cup, to balance the savory flavors with a touch of sweetness.
  • Soy sauce: 1/2 cup, forming the salty and savory foundation of the dish.
  • Water: 1/2 cup, to blend with the soy sauce and sugar for the sauce.
  • Green onions (optional): 1/2 cup, sliced, for garnish and fresh flavor.

INSTRUCTIONS

Step 1:
Place the cornstarch-coated flank steak, toasted sesame oil, chopped garlic, and chopped ginger into your slow cooker.
Step 2:
In a separate bowl, mix together the soy sauce, brown sugar, and water until the ingredients are well combined.
Step 3:
Pour the sauce mixture over the beef in the slow cooker, ensuring the meat is fully coated with the sauce.
Step 4:
Cover the slow cooker with its lid and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the beef is tender and flavorful.
Step 5:
If using green onions, add them in the last 30 minutes of cooking to retain their freshness.
Step 6:
Serve the Mongolian beef over rice or noodles, garnishing with extra green onions if desired.

Serving and Storage Tips

  • Serve the Slow Cooker Mongolian Beef immediately after cooking, over a bed of steamed rice or noodles for a complete meal.
  • To store leftovers, place the Mongolian beef in an airtight container and refrigerate for up to 3 days. Reheat on the stove over medium heat until warmed through.
  • This dish also freezes well. Allow it to cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Helpful Notes

  • For an extra kick, add a teaspoon of red pepper flakes or Sriracha sauce when preparing the sauce mixture.
  • If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow the sauce to reduce further.
  • Feel free to substitute the flank steak with chicken or tofu for a different protein option.

Tips from well-known chefs

  • Chef David Chang suggests using high-quality soy sauce to enhance the flavor of the dish.
  • Chef Gordon Ramsay recommends slicing the flank steak against the grain for maximum tenderness.
  • Chef Ree Drummond advises searing the beef briefly before adding it to the slow cooker for an additional depth of flavor.