Slow Cooker Mongolian Beef
A no-fuss, hands-off dish of tender beef simmered in a sweet soy sauce-based glaze, perfect for family dinners and special occasions.
Ingredients
Essential Ingredients
- 1 1/2 pounds flank steak, thinly sliced against the grain Make sure it’s well-marbled for better flavor.
- 1/4 cup cornstarch Coats the beef for perfect texture.
- 1 tablespoon toasted sesame oil Use a high-quality brand like Kadoya.
- 1 teaspoon minced garlic Fresh is ideal.
- 1 teaspoon minced ginger Fresh is best, but squeeze tubes work for convenience.
- 1/2 cup low sodium soy sauce Helps manage sodium levels without sacrificing flavor.
- 1/3 cup brown sugar Balances the saltiness of the soy sauce.
- 1/2 cup water Helps create the sauce while the meat cooks.
- 1/2 cup green onions For garnish and added flavor before serving.
Instructions
Preparation
- Ensure your flank steak is at room temperature before slicing.
- In a mixing bowl, toss the flank steak with cornstarch until evenly coated.
- Place the coated steak in the slow cooker and add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
Cooking
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
- The beef is done when tender enough to fall apart easily with a fork.
- Just before serving, stir in green onions.
Notes
Leftovers can be refrigerated in an airtight container for up to 3 days. Can also be frozen for up to 3 months.