Slow Cooker Mongolian Beef
Tender beef, crisp onions and a thick, rich sauce with sweet, savory and spicy elements make up this delicious slow cooker Mongolian beef.
Servings: 6
Equipment
- Slow Cooker 7-Quart
Ingredients
- 2 Pounds flank steak in thin strips
- ½ Cup beef broth or water
- ½ Teaspoon black pepper
- 6 green onions in 2-inch pieces
- ¼ Cup cornstarch
- 1 yellow onion large, sliced
- 3 to 5 Cloves garlic freshly minced
- 1 Teaspoon ginger freshly minced
- ¾ Cup soy sauce low sodium
- 2 Tablespoons sesame oil toasted
- ⅓ Cup brown sugar
- 6 dried red chilies optional
- sesame seeds optional, for garnish
Instructions
- Add the sliced steak strips to your slow cooker and sprinkle cornstarch over them, stirring to coat.
- Add the sliced onions.
- Whisk the garlic, ginger, soy sauce, sesame oil, broth or water, and black pepper.
- Pour this mixture over the steak and onions in the Crockpot.
- Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low, or until the beef is tender.
- Stir in the chilies (if using) and the green onions.
- Serve hot, garnished with sesame seeds.
Notes
Slice against the grain: Slice your beef across the grain, not with it, for the most tender result.
Cook it low and slow: If you have time, cooking for longer over a low heat is best, as it makes the flavors meld perfectly and the meat extra-tender. If you're cooking it on high, check it often in case the sauce gets too thick or burns around the edges.
Onion doneness: If you prefer your yellow onion with a little "bite" add it halfway through the cooking time.
Toasted sesame seeds: I like to toast the sesame seeds in a dry skillet over a low-medium heat, shaking often, until fragrant and golden brown in places. This gives them a bolder flavor.
Cook it low and slow: If you have time, cooking for longer over a low heat is best, as it makes the flavors meld perfectly and the meat extra-tender. If you're cooking it on high, check it often in case the sauce gets too thick or burns around the edges.
Onion doneness: If you prefer your yellow onion with a little "bite" add it halfway through the cooking time.
Toasted sesame seeds: I like to toast the sesame seeds in a dry skillet over a low-medium heat, shaking often, until fragrant and golden brown in places. This gives them a bolder flavor.
Nutrition
Calories: 348kcal | Carbohydrates: 22g | Protein: 36g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 1781mg | Potassium: 674mg | Fiber: 1g | Sugar: 13g | Vitamin A: 121IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 3mg
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