Slow Cooker Mongolian Beef
Tender flank steak slow cooked in a sweet and savory sauce with brown sugar, soy sauce, garlic, and ginger. This easy Mongolian Beef is perfect served over rice for a family-friendly dinner that comes together with just 10 minutes of prep.
Servings: 4
Ingredients
- 1 1/2 pounds flank steak thinly sliced against the grain
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 4 cloves garlic minced
- 1 teaspoon ground ginger
- 1/2 cup low-sodium beef broth (or water)
- 3/4 cup low-sodium soy sauce
- 1/2 cup brown sugar packed
- 1 teaspoon garlic chili paste
- 1 teaspoon rice vinegar
- 1 cup shredded carrots
- ½ cup green onions cut into 1-inch pieces
- Sesame seeds for garnish
Instructions
- Add the sliced flank steak and cornstarch to a large resealable plastic bag. Seal and shake to coat evenly.
- To the bottom of the slow cooker, add the sesame oil, garlic, ginger, broth, soy sauce, brown sugar, garlic chili paste, and rice vinegar. Whisk to combine.
- Add the coated flank steak and shredded carrots to the slow cooker. Stir to coat the beef in the sauce.
- Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, until the steak is tender and the sauce has thickened.
- Stir in the green onions. Serve over white rice and garnish with sesame seeds.
Notes
- Slice against the grain. This is the most important step for tender beef. Look for the lines running through the steak and cut across them, not with them. Aim for ¼-inch thick strips.
- Freezer trick for easier slicing. Place the flank steak in the freezer for 15 to 20 minutes before slicing. It firms up just enough for thin, even cuts.
- Use low-sodium soy sauce. The sauce concentrates during cooking, so regular soy sauce can make the dish too salty.
- Cornstarch coating is key. It tenderizes the beef surface and thickens the sauce for that sticky, restaurant-style glaze.
- Make it mild. Reduce or skip the garlic chili paste for less heat. The dish is still packed with flavor from the brown sugar, soy sauce, and ginger.
- Sauce too thin? Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the slow cooker and cook uncovered for 10 to 15 minutes.
- Add green onions last. Stir them in at the very end so they keep their color and a slight crunch.
- Best rice pairing: Steamed jasmine or long-grain white rice works best. The slightly sticky texture of jasmine rice holds the sauce well.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in a skillet with a splash of water or broth.
- Freezing: Cool completely and freeze in an airtight container for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 450kcal | Carbohydrates: 44g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 1772mg | Potassium: 911mg | Fiber: 1g | Sugar: 29g | Vitamin A: 5470IU | Vitamin C: 5.2mg | Calcium: 92mg | Iron: 4.2mg
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