Slow Cooker Mongolian Beef Recipe – Tender, Flavorful & Easy

Introduction

If you’re searching for a savory, tender, and flavorful beef dish, look no further than Slow Cooker Mongolian Beef. This recipe is not only easy to prepare, but it also lets your slow cooker do all the work, creating a dish packed with authentic Asian-inspired flavors. Whether you’re a home cook looking for a quick meal prep idea or someone who loves delicious, slow-cooked meals, this Mongolian beef recipe is a must-try!

With simple ingredients like flank steak, soy sauce, garlic, and ginger, this dish achieves a rich umami taste that pairs perfectly with steamed rice or noodles. Plus, by using a slow cooker, you allow the flavors to fully develop, resulting in juicy, fall-apart beef that’s infused with a sweet and savory sauce.

In this article, we’ll dive deep into how to make this perfect Slow Cooker Mongolian Beef, step-by-step instructions, expert tips, ingredient substitutions, variations, storage tips, and frequently asked questions.

Why You’ll Love This Recipe

• Effortless Preparation – Minimal hands-on time; the slow cooker does all the work!
• Tender and Juicy Beef – Slow-cooked flank steak absorbs all the delicious flavors.
• Better Than Takeout – A healthier, homemade version of a restaurant favorite.
• Perfect for Meal Prep – Make ahead and enjoy throughout the week.
• Customizable – Adjust the sweetness, spice, and seasoning to your liking.

Ingredients Breakdown

Essential Ingredients

Each ingredient in this Slow Cooker Mongolian Beef recipe plays a crucial role in building layers of flavor:

• 1 1/2 pounds flank steak – Thinly sliced against the grain for maximum tenderness.
• 1/4 cup cornstarch – Helps coat the beef and creates a slightly thickened sauce.
• 1 tablespoon toasted sesame oil – Adds a rich, nutty depth of flavor.
• 1 teaspoon minced garlic – Provides a pungent and aromatic base.
• 1 teaspoon minced ginger – Enhances the dish with a warm, slightly spicy kick.
• 1/2 cup low sodium soy sauce – The umami-packed foundation of the sauce.
• 1/3 cup brown sugar – Balances the saltiness of the soy sauce with a hint of sweetness.
• 1/2 cup water – Helps blend and dilute the sauce ingredients perfectly.
• 1/2 cup green onions – Adds freshness and a mild onion flavor at the end.

Step-by-Step Cooking Instructions

Step 1: Prep the Beef

• Slice the flank steak thinly against the grain to ensure tenderness.
• In a bowl, toss the sliced beef with cornstarch, ensuring even coating.

Step 2: Assemble in the Slow Cooker

• Place the coated steak into the slow cooker.
• Add sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water.
• Stir well to ensure the beef is fully coated in the flavorful sauce.

Step 3: Slow Cook

• Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours.
• The beef should be tender and infused with flavor.

Step 4: Add the Green Onions

• Stir in the green onions during the last 10 minutes of cooking to keep them fresh and crisp.

Step 5: Serve & Enjoy!

• Serve hot over steamed rice, noodles, or stir-fried vegetables.

Pro Tips for the Best Mongolian Beef

• Use Flank Steak or Sirloin: Flank steak is ideal, but sirloin or skirt steak can also work.
• Coat the Beef Evenly: Tossing the steak in cornstarch helps thicken the sauce naturally.
• Don’t Overcook: Cooking too long can make the meat fall apart too much.
• Customize the Sauce: Want a bit more spice? Add red pepper flakes or sriracha.
• Thicker Sauce? Remove the lid in the last 30 minutes to help the sauce reduce.

Variations & Substitutions

• Make it Spicy: Add chili flakes or sriracha for a spicy kick.
• Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce.
• Vegetable Additions: Include broccoli, bell peppers, or snap peas for extra nutrition.
• Sweeter Taste? Adjust the brown sugar or add honey.

How to Store and Reheat

Storing Leftovers

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw in the refrigerator before reheating.

Reheating

• Stovetop: Reheat in a pan over medium heat with a splash of water.
• Microwave: Heat in 30-second intervals, stirring occasionally.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef?

Yes! While flank steak is ideal, you can also use sirloin, ribeye, or even chuck roast.

2. Is Mongolian beef spicy?

No, the traditional recipe is mild. If you prefer spice, add red pepper flakes or chili paste.

3. Can I make this recipe without a slow cooker?

Yes! You can cook it in a skillet over medium heat until the beef is tender.

4. How do I thicken the sauce more?

If you want a thicker sauce, mix 1 tablespoon of cornstarch with water and add it in the last 15 minutes.

5. What are the best side dishes?

Steamed rice, noodles, stir-fried vegetables, or a fresh salad pair wonderfully with Mongolian beef.

Conclusion

Making Slow Cooker Mongolian Beef at home is a game-changer. It’s simple, packed with bold flavors, and better than takeout. Whether you’re meal prepping for the week or making a comforting family dinner, this recipe is sure to become a favorite.

With tender beef, a sweet-savory sauce, and an effortless slow cooker method, this dish is bound to impress. Try it today and enjoy the best homemade Mongolian beef!

Happy cooking!

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