Description
Easy Slow Cooker Mongolian Beef features tender flank steak cooked low and slow in a rich, savory-sweet sauce with garlic, ginger, and soy, perfect for a comforting homemade meal.
Ingredients
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1 cup low-sodium soy sauce
- 3/4 cup brown sugar
- 1 cup water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons hoisin sauce
- 1/2 teaspoon black pepper
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds (optional)
- 3 cups cooked white or jasmine rice
- Optional: steamed broccoli or snap peas
Instructions
1. Slice flank steak thinly against the grain and toss with cornstarch until evenly coated.
2. Place coated beef into the slow cooker and spread evenly.
3. In a bowl, mix soy sauce, brown sugar, water, garlic, ginger, hoisin sauce, and black pepper.
4. Pour sauce over the beef, ensuring all pieces are covered.
5. Cover and cook on low for 4–5 hours or high for 2–3 hours.
6. About 20 minutes before serving, thicken sauce if needed using cornstarch slurry.
7. Stir in most of the green onions, reserving some for garnish.
8. Serve over warm rice and garnish with remaining green onions and sesame seeds.
Notes
- Reduce brown sugar for a less sweet flavor.
- Add red pepper flakes for heat if desired.
- Substitute flank steak with sirloin or skirt steak.
- Add vegetables like broccoli or snap peas during the last 30 minutes.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 20g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg