Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Servings: 6
Mongolian Beef is one of my favorite take-out dishes. To be able to make this at home any time and easily is a game changer for me. This easy Slow Cooker recipe makes life so much easier. To make this Mongolian Beef all you need are a few simple ingredients. Set to cook either on high or low. To boost the flavors, add more ginger and Sriracha.
Enjoy a melt-in-your-mouth tender beef coated in an incredibly silky, sweet, and spicy sauce. Serve this luscious dish over rice with a side of broccoli for a filling, complete weeknight meal that your entire family will surely love!
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Ingredients
3-4 cloves garlic, minced
1 1/2 pounds thinly sliced flank steak (1/4” thick)
1 tablespoon vegetable oil
2 teaspoons fresh ginger, minced
1/4 c. cornstarch
3/4 c. reduced-sodium soy sauce
3/4 c. light brown sugar, packed
4-6 green onions, thinly sliced
1 cup shredded carrots
3/4 c. water
sesame seeds, for garnish
1-2 teaspoons Sriracha sauce (or swap with red pepper flakes or cayenne)
How to make Easy Slow Cooker Mongolian Beef
Step 1: Into a large resealable plastic bag, add the sliced flank steak and cornstarch. Seal the bag and shake to coat. Alternatively, you can place them in a large mixing bowl and mix well.
Step 2: Add the vegetable oil to the bottom of a slow cooker along with the garlic, ginger, water, soy sauce, brown sugar, and Sriracha sauce. Mix well until combined. Then, add the coated flank steak and carrots. Mix until well-coated.
Step 3: Put the lid on and set to cook for 2 to 3 hours on high or 4 hours on low until the steak is completely cooked and tender.
Step 4: When done, serve the Mongolian Beef right away over rice. If desired, garnish with some green onions and sesame seeds. Enjoy!
Ingredients
- 3-4 cloves garlic, minced
- 1 1/2 pounds thinly sliced flank steak (1/4” thick)
- 1 tablespoon vegetable oil
- 2 teaspoons fresh ginger, minced
- 1/4 c. cornstarch
- 3/4 c. reduced-sodium soy sauce
- 3/4 c. light brown sugar, packed
- 4-6 green onions, thinly sliced
- 1 cup shredded carrots
- 3/4 c. water
- sesame seeds, for garnish
- 1-2 teaspoons Sriracha sauce (or swap with red pepper flakes or cayenne)
Instructions
Step 1: Into a large resealable plastic bag, add the sliced flank steak and cornstarch. Seal the bag and shake to coat. Alternatively, you can place them in a large mixing bowl and mix well.
Step 2: Add the vegetable oil to the bottom of a slow cooker along with the garlic, ginger, water, soy sauce, brown sugar, and Sriracha sauce. Mix well until combined. Then, add the coated flank steak and carrots. Mix until well-coated.
Step 3: Put the lid on and set to cook for 2 to 3 hours on high or 4 hours on low until the steak is completely cooked and tender.
Step 4: When done, serve the Mongolian Beef right away over rice. If desired, garnish with some green onions and sesame seeds. Enjoy!
