Slow Cooker Mongolian Beef (Print version)
Tender strips of beef cooked low and slow in a glossy garlic ginger soy sauce, finished with green onions and sesame.
# Ingredients:
For the beef
01 -
1 1/2 lb (680 g) flank steak, thinly sliced across the grain
02 -
1/4 cup (32 g) cornstarch
03 -
1 tablespoon neutral oil
For the sauce
04 -
1/2 cup (120 ml) low-sodium soy sauce
05 -
1/2 cup (120 ml) water or low-sodium beef broth
06 -
1/3 cup (70 g) packed light brown sugar
07 -
2 tablespoons hoisin sauce
08 -
4 cloves garlic, minced
09 -
1 tablespoon fresh ginger, grated
10 -
1 tablespoon rice vinegar
11 -
1 teaspoon toasted sesame oil
12 -
1/4 teaspoon red pepper flakes, optional
13 -
1 cup (85 g) shredded carrots
For serving
14 -
3 green onions, thinly sliced
15 -
1 tablespoon sesame seeds
16 -
Cooked white rice or noodles, optional
# Instructions:
01 -
Cut the flank steak across the grain into thin 1/4-inch strips. Toss with cornstarch until lightly coated.
02 -
In the slow cooker, whisk together soy sauce, water or broth, brown sugar, hoisin sauce, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.
03 -
Stir the coated beef, neutral oil, and shredded carrots into the sauce until evenly coated.
04 -
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the beef is tender and the sauce is glossy.
05 -
Stir the beef well so the sauce coats every piece. If the sauce is thin, cook uncovered on high for 15 minutes.
06 -
Top with green onions and sesame seeds. Serve hot over rice or noodles if desired.
# Good to know:
01 -
Slice the beef across the grain for the most tender texture.
02 -
Use low-sodium soy sauce so the sauce stays balanced.
03 -
Broccoli can be added during the last 25-30 minutes on high.