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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.