Slow Cooker Mongolian Beef Recipe

Are you craving a flavorful, tender beef dish that melts in your mouth and can be effortlessly made at home? Slow Cooker Mongolian Beef is the perfect solution! This recipe combines tender slices of beef with a sweet, savory sauce that pairs beautifully with rice or noodles. The best part? You can toss everything into the slow cooker and let it do the work, making this dish both simple and delicious.

Step-by-Step Instructions

Step 1: Prepare the Beef

1. Slice the Beef Thinly: Slice your flank steak against the grain into thin strips. This helps the beef become tender as it cooks.
2. Coat the Beef in Cornstarch: Place the beef strips in a large bowl, add the cornstarch, and toss to coat evenly. This will help the beef develop a slightly crispy exterior and thicken the sauce as it cooks.

Step 2: Make the Sauce

1. Combine the Ingredients: In a mixing bowl, whisk together the soy sauce, brown sugar, garlic, ginger, water, and sesame oil. If you like a bit of heat, sprinkle in some red pepper flakes.
2. Stir Well: Make sure the sugar dissolves completely and the ingredients are well combined.

Step 3: Slow Cook the Beef

1. Add Beef to the Slow Cooker: Place the cornstarch-coated beef strips into the slow cooker.
2. Pour the Sauce Over the Beef: Pour the soy sauce mixture over the beef, ensuring it’s evenly coated.
3. Cook on Low: Cover and cook on the low setting for 4-5 hours, or until the beef is tender. If you’re short on time, you can cook it on high for 2-3 hours, but low and slow is best for this recipe.

Step 4: Thicken the Sauce

1. Check Consistency: About 30 minutes before serving, check the sauce’s consistency. If it’s too thin, you can mix a tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this into the sauce and let it cook for an additional 20-30 minutes to thicken.

Step 5: Serve and Garnish

1. Serve Hot: Once the beef is tender and the sauce has thickened to your liking, it’s ready to serve.
2. Garnish with Green Onions and Sesame Seeds: For added flavor and presentation, sprinkle sliced green onions and sesame seeds over the top before serving.

Tips for Making the Best Slow Cooker Mongolian Beef

• Slice the Beef Thin: Slicing the beef against the grain into thin strips ensures it becomes tender during slow cooking.
• Adjust Sweetness: If you prefer a less sweet dish, reduce the brown sugar slightly to fit your taste.
• Optional Heat: Add red pepper flakes or Sriracha if you enjoy a spicy kick. Mongolian beef is traditionally more on the sweet side, but spice lovers can easily adjust the heat level.
• Don’t Skip the Cornstarch: The cornstarch coating is key to achieving a nice texture and helps thicken the sauce as it cooks.
• Use Low Sodium Soy Sauce: For those watching their salt intake, use low-sodium soy sauce to control the dish’s saltiness.

Why You’ll Love Slow Cooker Mongolian Beef

• Effortless Cooking: With minimal prep and the magic of a slow cooker, you can have a restaurant-quality dish with hardly any hands-on effort.
• Tender Beef: The slow cooking process makes the beef incredibly tender, absorbing all the flavors of the savory sauce.
• Family-Friendly: The sweet, savory flavors of Mongolian beef appeal to both kids and adults, making it a perfect family dinner.
• Make-Ahead Friendly: This recipe is great for meal prepping. The flavors only get better with time, so you can make it ahead and enjoy it throughout the week.

Serving Suggestions for Slow Cooker Mongolian Beef

• Steamed Rice: Serve your Mongolian beef over a bed of steamed white or brown rice to soak up all that delicious sauce.
• Noodles: For a twist, try serving this dish over lo mein or egg noodles for a satisfying meal.
• Stir-Fried Vegetables: Add a side of stir-fried broccoli, bell peppers, or snap peas for extra color and nutrition.
• Cauliflower Rice: For a low-carb option, cauliflower rice is a great alternative to traditional rice.

Storing and Reheating

Storing:

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days.

Reheating:

• Microwave: Reheat individual portions in the microwave for 1-2 minutes.
• Stovetop: You can also reheat the beef on the stovetop over low heat, adding a splash of water or beef broth to keep the sauce from drying out.

Freezing:

• Freezer-Friendly: Slow cooker Mongolian beef freezes well! Allow it to cool completely before transferring to a freezer-safe container or zip-lock bag. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and reheat in a skillet or microwave.

Conclusion

This Slow Cooker Mongolian Beef recipe is a simple, yet incredibly satisfying meal that will become a regular on your dinner menu. With tender beef and a rich, savory sauce that is both sweet and garlicky, this dish pairs beautifully with rice, noodles, or veggies. Whether you’re cooking for a busy weeknight or meal prepping for the week, this slow cooker recipe is your go-to for a comforting and flavorful meal with minimal effort.

FAQs

1. Can I use a different cut of beef?
   Yes, you can use cuts like chuck roast or sirloin, but flank steak is preferred for its tenderness when slow-cooked.
2. Can I add vegetables to this recipe?
   Absolutely! You can add bell peppers, carrots, or broccoli during the last hour of cooking for a more balanced meal.
3. How can I make the sauce thicker?
   If the sauce is too thin, mix a tablespoon of cornstarch with a little water to make a slurry, and stir it into the slow cooker during the last 20-30 minutes.
4. Is this dish spicy?
   The base recipe is not spicy, but you can add red pepper flakes or hot sauce to adjust the heat level.
5. Can I cook this on the stovetop?
   Yes, but the slow cooker method is preferred for tenderness. If using the stovetop, simmer on low heat for about 1.5-2 hours until the beef is tender.
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   Yield: 4

   Slow Cooker Mongolian Beef Recipe

   

   Print

   Are you craving a flavorful, tender beef dish that melts in your mouth and can be effortlessly made at home? Slow Cooker Mongolian Beef is the perfect solution! This recipe combines tender slices of beef with a sweet, savory sauce that pairs beautifully with rice or noodles. The best part? You can toss everything into the slow cooker and let it do the work, making this dish both simple and delicious.

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   Prep Time 10 minutes

   Cook Time 4 hours

   Ingredients

   • 1 1/2 lbs flank steak or sirloin, thinly sliced against the grain
   • 1/4 cup cornstarch
   • 1 tablespoon olive oil
   • 3/4 cup low-sodium soy sauce
   • 1/2 cup brown sugar, packed
   • 1/2 cup water
   • 3 garlic cloves, minced
   • 1 tablespoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
   • 1/2 teaspoon red pepper flakes (optional, for heat)
   • 4 green onions, sliced (for garnish)
   • 1 tablespoon sesame seeds (optional, for garnish)

   Instructions

   1. Prep the Beef:

   In a large bowl, toss the thinly sliced steak with the cornstarch until each piece is well coated. Shake off any excess cornstarch.

   2. Sear the Beef (Optional):

   Heat olive oil in a skillet over medium-high heat.

   Lightly sear the beef slices for 1-2 minutes on each side, just to give them a slight brown crust. This step is optional but adds extra flavor. Transfer the beef to the slow cooker.

   3. Make the Sauce:

   In a medium bowl, whisk together the soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes (if using).

   4. Slow Cook:

   Pour the sauce over the beef in the slow cooker.

   Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the beef is tender and the sauce has thickened slightly.

   5. Garnish and Serve:

   Once the beef is done, give it a good stir and taste for seasoning. Adjust with more soy sauce or sugar if necessary.

   Garnish with sliced green onions and sesame seeds.

   Serve hot over steamed rice or noodles.

   Notes

   Beef: Flank steak works best for this recipe, but you can also use sirloin or skirt steak.

   Thickening the Sauce: If the sauce is too thin, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry and stir it into the slow cooker during the last 30 minutes of cooking.

   Vegetables: Feel free to add vegetables like broccoli, bell peppers, or carrots for a more complete meal.

   Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.