Slow Cooker Mongolian Beef Recipe
Tender, flavorful and oh-so-easy to make, this Slow Cooker Mongolian Beef Recipe is the ultimate comfort food. A simply delicious meal that you can set and forget.
I don’t know about you, but I absolutely love takeout from a good Mongoli Grill. It makes life so easy! I don’t have to meal prep or clean up.
Not to mention the variety of foods to choose from! Sadly, I know that it isn’t a cost effective or healthy choice to eat takeout all the time.
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That’s why I love finding and creating recipes that I can easily make at home, to replace some of our favorite takeout dishes. I also use my slow cooker a lot.
Slow cooker meals are perfect for busy weeknights. If a recipe fits both of these categories, like this Mongolian beef, I have hit the jackpot.
This easy slow cooker Mongolian beef recipe makes such a delicious meal. It has tons of flavor, with a nice balance of sweet and salty.
You can add a few chili flakes for a bit of heat too. Your whole family will love the bold flavors, and you will love how quick and easy it is.
Ingredients:
- 1 lbs. flank steak
- 3 garlic cloves
- 1 inch fresh ginger
- 1 scallion
- ½ cup low sodium soy sauce
- 1/3 cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Salt, to taste
- Black pepper, to taste
Instructions:
- Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
2. Season flank steak with salt and pepper, to taste, and coat with cornstarch. Mix until well combined.
3. Mince your ginger and garlic.
4. At the bottom of the slow cooker, add the vegetable oil, and then the steak.
5. Then add the garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Mix until well combined.
6. Turn the slow cooker on high and cook for 2-3 hours or 4-5 hours on a low setting. Give everything a good stir once it is done cooking.
7. Slice the scallion.
8. Garnish the Mongolian beef with green onions and sesame seeds and serve over garlic rice.
Substitutions:
- If you aren’t able to find flank steak, you can substitute it with skirt steak, hanger steak, or sirloin steak.
- Add some red pepper flakes in with the rest of the seasonings, if you like it a little bit spicy.
- Coconut aminos can be used instead of soy sauce.
- Serve this popular dish with brown rice, white rice, or even cauliflower rice.
Tips and tricks:
- Try this recipe in your Instant Pot or stir fry it on the stove top.
- This recipe is a great choice for meal prepping. Cook up your rice and beef and divide each evenly into containers. You will have four individual servings to use for lunches or dinners throughout the week.
- Cooking in a Crock Pot is my favorite way to save money. I can use less expensive cuts of meat and still get juicy, tender results from the slow cooking process.
- Store leftovers in an airtight container, in the fridge, for up to five days.
Give this easy slow cooker recipe for Mongolian beef a try this week. Enjoy!
If you love this slow cooker mongolian beef recipe, please give it a five star review and help me share it to Facebook and Pinterest.
slow Cooker Mongolian Beef
Ingredients
- 1 lbs. flank steak
- 3 garlic cloves
- 1 inch fresh ginger
- 1 scallion
- ½ cup low sodium soy sauce
- 1/3 cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Salt to taste
- Black pepper to taste
Instructions
- Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
- Season flank steak with salt and pepper, to taste, and coat with cornstarch. Mix until well combined.
- Mince your ginger and garlic.
- At the bottom of the slow cooker, add the vegetable oil, and then the steak.
- Then add the garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Mix until well combined.
- Turn the slow cooker on high and cook for 2-3 hours or 4-5 hours on a low setting. Give everything a good stir once it is done cooking.
- Slice the scallion.
- Garnish the Mongolian beef with green onions and sesame seeds and serve over rice.
Notes
Nutrition
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