Description
Tender, saucy, and packed with sweet-savory flavor, this Slow Cooker Mongolian Beef combines thinly sliced beef with garlic, ginger, soy sauce, and brown sugar. The slow cooker does most of the work, making it an easy family dinner that’s delicious served over steamed rice with broccoli.
Ingredients
Scale
- 2 pounds flank steak or top sirloin, thinly sliced against the grain
- 6 tablespoons cornstarch
- 3 tablespoons vegetable or avocado oil, optional
- 3/4 cup low-sodium soy sauce
- 3/4 cup packed brown sugar
- 3/4 cup water
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons freshly grated ginger, or 1/2 teaspoon ground ginger
- 1 tablespoon minced garlic
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 cup grated carrot
- 2 teaspoons sesame oil
- 1–2 teaspoons rice vinegar, for finishing
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Prepare the beef: Thinly slice the flank steak or top sirloin against the grain. Place the beef in a large mixing bowl, add the cornstarch, and toss until evenly coated.
- Make the sauce: In a separate bowl, whisk together the low-sodium soy sauce, brown sugar, water, 1 1/2 tablespoons rice vinegar, grated ginger, minced garlic, and crushed red pepper flakes, if using.
- Fill the slow cooker: Add the coated beef to the slow cooker. Pour the prepared sauce over the beef and gently stir to coat. Drizzle with vegetable or avocado oil, if using.
- Slow cook: Cover and cook on Low for 4 hours or High for 2 hours, until the beef is tender and the sauce has thickened.
- Add the finishing ingredients: During the final 15–20 minutes, stir in the grated carrot, sesame oil, and 1–2 teaspoons rice vinegar.
- Serve: Spoon the Mongolian beef over steamed rice or noodles. Garnish with sliced green onions and toasted sesame seeds. Serve with steamed broccoli, if desired.
Notes
- Slice against the grain: This helps keep the beef tender instead of chewy.
- Use low-sodium soy sauce: Regular soy sauce may make the finished dish considerably saltier.
- For easier slicing: Place the beef in the freezer for 20–30 minutes before slicing. Slightly firm beef is easier to cut thinly.
- Adjust the heat: Leave out the crushed red pepper flakes for a mild version or increase them for more spice.
- Don’t overcook: Thin strips of beef cook faster than a large roast, so check for tenderness around the recommended cooking time.
- Rice and broccoli: These make excellent sides, but they are not included in the recipe’s ingredient amounts or estimated nutrition below.
- Storage: Refrigerate leftovers in an airtight container and use within 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 560 kcal
- Sugar: 29 g
- Sodium: 1300 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 100 mg