Description
Slow Cooker Mongolian Beef is a flavorful and tender beef dish that combines sweet soy sauce, garlic, and ginger into a rich, savory glaze. This easy, hands-off recipe is perfect for busy weeknights or meal prep, delivering melt-in-your-mouth beef without hours at the stove. Customizable and family-friendly, it pairs wonderfully with rice or steamed vegetables.
Ingredients
Scale
Beef
- 1 lb thinly sliced flank steak
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil (for searing)
Sauce
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/3 cup brown sugar (or honey/maple syrup)
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1/4 cup water or beef broth
Garnishes and Extras
- 4 green onions, chopped (plus extra for garnish)
- Optional: red pepper flakes or Sriracha for spice
- Optional: toasted sesame seeds for garnish
- Optional vegetables: bell peppers, snap peas, or broccoli
Instructions
- Prepare the Beef: Slice the flank steak thinly against the grain for maximum tenderness. Toss the beef slices in cornstarch to coat lightly, which helps create a crispy texture when seared.
- Sear the Beef: Heat vegetable oil in a skillet over medium-high heat. Quickly sear the beef strips just until browned on the outside to lock in juices and enhance flavor, then transfer to the slow cooker.
- Make the Sauce: In a bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger until the sugar is fully dissolved, forming a flavorful, aromatic sauce.
- Combine Ingredients in Slow Cooker: Pour the sauce over the seared beef in the slow cooker. Add water or beef broth to keep the beef moist throughout cooking. Sprinkle chopped green onions on top for freshness and color.
- Cook Low and Slow: Cover and cook on low for 3 to 4 hours. This slow cooking tenderizes the beef and allows the sauce to thicken and caramelize beautifully.
- Finish and Thicken: If the sauce needs thickening, mix additional cornstarch with water, stir into the slow cooker, and cook on high for an extra 15 minutes until the sauce becomes glossy and coats the meat well.
Notes
- Freeze the beef for 15 minutes before slicing to get very thin slices easily.
- Don’t overcook the beef; 3 to 4 hours on low is ideal to keep it tender.
- Searing beef prior to slow cooking locks in flavor and prevents mushiness.
- Use fresh garlic and ginger for the best flavor instead of powders.
- Taste the sauce before cooking and adjust the brown sugar to balance sweetness as desired.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg