Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Servings: 6
Meltingly tender beef with a silky, spicy, and sweet sauce. The ultimate mouthwatering Mongolian Beef is made easy in a slow cooker. Prep this in just ten minutes and let your trusty slow cooker do the rest of the work for you. This is the perfect recipe for the busiest people like myself.
Go home to a savoury, filling meal and end your day with a bang! No more Chinese take out, simply dump the ingredients in the slow cooker, no extra steps needed and set to cook. A bowl of this easy Slow Cooker Mongolian Beef is a powerhouse of incredible flavours.
Ingredients
1 1/2 pounds thinly sliced flank steak (1/4” thick)
1/4 c. cornstarch
1 tablespoon vegetable oil
3-4 cloves garlic, minced
2 teaspoons fresh ginger, minced
3/4 c. water
3/4 c. reduced-sodium soy sauce
3/4 c. light brown sugar, packed
1 – 2 teaspoons Sriracha sauce (can substitute with red pepper flakes or cayenne instead – in whatever amount you prefer)
1 c. shredded carrots
4-6 green onions, thinly sliced
sesame seeds, for garnish
How to make Easy Slow Cooker Mongolian Beef
Step 1: To a large resealable plastic bag, add the sliced flank steak and cornstarch. Close the bag, then shake to coat the steak well. Alternately, you can do this in a large mixing bowl as well.
Step 2: Add the vegetable oil, garlic, ginger, water, soy sauce, brown sugar, and Sriracha sauce to the bottom of a slow cooker. Stir well to combine.
Step 3: To the slow cooker, add in the coated flank steak and carrots. Stir to coat with the sauce.
Step 4: Cover the slow cooker, set on high, and cook for 2 to 3 hours. Or set on low to cook for 4 hours until the steak is tender.
Step 5: When done, serve the Mongolian Beef over white rice, garnished with some green onions and sesame seeds. Enjoy!
Ingredients
- 1 1/2 pounds thinly sliced flank steak (1/4” thick)
- 1/4 c. cornstarch
- 1 tablespoon vegetable oil
- 3-4 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 3/4 c. water
- 3/4 c. reduced-sodium soy sauce
- 3/4 c. light brown sugar, packed
- 1 - 2 teaspoons Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)
- 1 c. shredded carrots
- 4-6 green onions, thinly sliced
- sesame seeds, for garnish
Instructions
Step 1: To a large resealable plastic bag, add the sliced flank steak and cornstarch. Close the bag, then shake to coat the steak well. Alternately, you can do this in a large mixing bowl as well.
Step 2: Add the vegetable oil, garlic, ginger, water, soy sauce, brown sugar, and Sriracha sauce to the bottom of a slow cooker. Stir well to combine.
Step 3: To the slow cooker, add in the coated flank steak and carrots. Stir to coat with the sauce.
Step 4: Cover the slow cooker, set on high, and cook for 2 to 3 hours. Or set on low to cook for 4 hours until the steak is tender.
Step 5: When done, serve the Mongolian Beef over white rice, garnished with some green onions and sesame seeds. Enjoy!
