Slow Cooker Mongolian Beef
A tender and savory dish full of bold flavors, perfect for busy weeknights or special gatherings.
Ingredients
Main Ingredients
- 1.5 pounds flank steak, thinly sliced against the grain Slicing against the grain ensures tenderness.
- 1/4 cup cornstarch Coat the beef with cornstarch for a delightful texture.
- 1 tablespoon toasted sesame oil Adds rich flavor.
- 1 teaspoon minced garlic Enhances the flavor profile.
- 1 teaspoon minced ginger Provides a warm flavor.
- 1/2 cup low sodium soy sauce Keeps the dish lower in sodium.
- 1/3 cup brown sugar Adjust for sweetness to taste.
- 1/2 cup water
- 1/2 cup green onions, for garnish Adds a pop of color and crunch.
Instructions
Preparation
- Slice the flank steak thinly against the grain.
- Coat the sliced beef pieces generously with cornstarch.
Cooking
- Place the coated beef into the slow cooker.
- Pour in the toasted sesame oil, minced garlic, and ginger.
- Add the low sodium soy sauce, brown sugar, and water to the slow cooker; stir gently to combine.
- Set the slow cooker to HIGH for 2-3 hours or LOW for 4-5 hours.
- Stir in the sliced green onions 15 minutes before serving.
Notes
For a healthier version, use less sugar and add more vegetables. Store leftovers in the fridge for up to 3-4 days or freeze for 2-3 months.