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Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef
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Slow Cooker Mongolian Beef features tender flank steak or sirloin cooked low and slow in a perfectly balanced sweet and savory sauce made with soy sauce, brown sugar, garlic, and ginger. This easy and flavorful recipe delivers melt-in-your-mouth beef with minimal prep, making it ideal for weeknight dinners, meal prep, or family gatherings. The sauce is thickened to a luscious consistency, garnished with fresh green onions and sesame seeds, and pairs beautifully with rice or vegetables.

Ingredients

Scale

Beef and Coating

  • 1.5 to 2 pounds flank steak or sirloin, thinly sliced against the grain
  • 1 tablespoon vegetable oil
  • 2 tablespoons cornstarch (plus additional for slurry)

Sauce

  • 1/2 cup soy sauce (or tamari for gluten-free)
  • 1/2 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Garnish

  • 3 green onions, sliced
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Prepare the Beef: Slice the beef thinly against the grain for maximum tenderness. Toss the sliced beef with vegetable oil and 2 tablespoons of cornstarch to coat evenly, which helps create a light crispy texture when slow cooked.
  2. Mix the Sauce: In a separate bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger. Stir well until the sugar dissolves and the mixture becomes fragrant.
  3. Combine in the Slow Cooker: Place the coated beef into the slow cooker. Pour the prepared sauce evenly over the beef and toss gently to make sure all pieces are well coated.
  4. Cook Low and Slow: Set the slow cooker to low heat and cook for 4 to 6 hours. This slow cooking method tenderizes the beef and allows the flavors to meld beautifully.
  5. Thicken the Sauce: About 30 minutes before serving, mix 1 to 2 tablespoons of cornstarch with a little cold water to form a slurry. Stir this slurry into the slow cooker to thicken the sauce to a glossy, restaurant-quality finish.

Notes

  • Use thinly sliced beef against the grain to ensure tenderness.
  • Mix the brown sugar thoroughly into the soy sauce to prevent graininess.
  • Fresh garlic and ginger enhance the flavor complexity significantly.
  • Adding the cornstarch slurry near the end guarantees a thick, glossy sauce.
  • Serve immediately after thickening, as the sauce thickens more upon cooling.

Nutrition

Keywords: Mongolian beef, slow cooker beef recipe, sweet and savory beef, easy dinner, slow cooker Asian recipes, gluten free Mongolian beef

Find it online: https://mealsbymary.com/slow-cooker-mongolian-beef/