Description
Slow Cooker Mongolian Beef is a tender and flavorful dish where thinly sliced beef is slow-cooked in a rich, sweet, and savory sauce made with soy sauce, brown sugar, garlic, and ginger. Perfect for an easy, hands-off meal that delivers deep flavors with minimal effort.
Ingredients
Scale
Beef
- 2 pounds flank steak or beef chuck roast, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 green onions, sliced
Instructions
- Prepare the beef: Slice your beef thinly against the grain to ensure tender and easy-to-eat pieces. Toss the sliced beef with cornstarch in a large bowl until all pieces are evenly coated. This helps thicken the sauce and gives the beef a nice texture.
- Mix the sauce: In a separate bowl, whisk together soy sauce, brown sugar, water, minced garlic, grated ginger, and red pepper flakes if using. This mixture will create the signature sweet and savory flavor of the dish.
- Layer in the slow cooker: Place the cornstarch-coated beef in the bottom of your slow cooker. Pour the prepared sauce evenly over the beef, making sure all slices are covered to infuse maximum flavor during cooking.
- Cook: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Cooking times may vary depending on your model, so check for tenderness towards the shorter end of the timing. The beef will become tender and the sauce will meld beautifully.
- Finish and serve: Once the beef is tender, stir the contents well. If the sauce appears too thin, combine 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then stir it into the slow cooker. Cook on high for an additional 15 minutes or until the sauce thickens to your desired consistency. Garnish with sliced green onions before serving.
Notes
- For best results, slice the beef while it is partially frozen to get thinner slices.
- You can adjust the sweetness of the sauce by adding more or less brown sugar to taste.
- Use low-sodium soy sauce to control the saltiness of the dish.
- If you prefer a spicier version, increase the amount of red pepper flakes or add a dash of sriracha.
- This dish pairs wonderfully with steamed rice or sautéed vegetables.
- Leftovers store well in the refrigerator for up to 3 days and freeze up to 2 months.
