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–+ servings

Slow Cooker Mongolian Beef

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A delightful and easy-to-make dish that combines tender beef with savory flavors, perfect for weeknight dinners or special gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the beef
  • 1.5 pounds flank steak or beef roast, thinly sliced You can use different cuts of beef, but cooking times may vary.
  • 1/4 cup cornstarch Helps coat the beef and thicken the sauce.
For the sauce
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 cup low sodium soy sauce Use tamari or coconut aminos for a gluten-free option.
  • 1/3 cup brown sugar Adjust to taste.
  • 1/2 cup water
  • 1/2 cup green onions, plus more for garnish Chop green onions for sauce and garnish.
  • to taste sesame seeds for garnish For serving.

Method
 

Preparation
  1. Coat the beef: Place the thinly sliced flank steak in a large bowl, add the cornstarch, and toss until the beef is well-coated.
  2. Add to slow cooker: Transfer the coated beef into your slow cooker, spreading it out evenly.
  3. Mix the sauce: In a separate bowl, combine toasted sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, chopped green onions, and water. Stir well to mix everything together.
  4. Cook: Pour the sauce over the beef in the slow cooker. Cover and cook on high for about 3 hours or low for 4-6 hours, until the beef is incredibly tender.
  5. Serve: Once cooked, top with additional green onions and sesame seeds. Serve hot over white rice.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 1gSugar: 15g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze portions for longer storage. Thaw overnight and reheat until warmed through.
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