Mongolian Beef - Slow Cooker II

Tender strips of Beef slow-cooked in a rich, glossy Mongolian-style sauce. Sweet, savory, and packed with flavor. This easy recipe delivers restaurant-style taste when served over Rice.

Difficulty: Easy

Course Dinner

Cuisine Chinese

Keyword Beef

Method Slow Cooker

Prep Time 15

Cook Time 4

Total Time 4 15

Equipment

Slow Cooker
Whisk
Medium Skillet

INGREDIENTS

For the Beef:

1 ½ lbs. Flank Steak - sliced into thin strips
¼ cup Cornstarch
2 tbsp Vegetable Oil

For the Sauce:

¾ cup Low-sodium Soy Sauce
½ cup Brown Sugar
½ cup Water
1 Medium Onion
4 cloves Garlic - minced
1 tsp. Fresh Ginger - grated (optional)
1 Tbsp. Hoisin Sauce - (optional)
½ tsp. Red Pepper Flakes - (optional)

For garnish

3 Green Onions
1 tsp. Sesame Seeds - (optional)

INSTRUCTIONS

Slice the Steak into thin strips across the grain. Toss the Beef with Cornstarch until evenly coated.
Heat Vegetable Oil in a skillet over medium-high heat. Sear the Beef strips for 1–2 minutes until lightly brown.
In a bowl, whisk together Low-Sodium Soy Sauce, Brown Sugar, Water, Garlic, Fresh Ginger, Hoisin Sauce, and Red Pepper Flakes.
Peel and chop the medium Onion into large squares.
Place the Beef in the slow cooker. Add Onion squares and the Sauce. Stir gently to coat.
Cook on LOW for 3–4 hours or HIGH for 2 hours, until the Beef is tender and the Sauce thickens.
Slice the whites of the Green Onion into 1" long pieces on the bias and crosscut the green ends into narrow pieces.
Stir in the Onion pieces before serving over White Rice. Sprinkle with Sesame Seeds, if desired.

Notes

Serving Suggestions:
Serve over Steamed Jasmine Rice or pair with Lo Mein Noodles or Fried Rice.
Add Steamed Broccoli &/or Snap Peas for a complete dish.