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Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef
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Slow Cooker Mongolian Beef is an effortless, tender, and flavorful dish perfect for busy weeknights. The slow cooking process infuses thinly sliced beef with a balanced sweet and savory sauce made from soy sauce, brown sugar, garlic, and ginger. This family-friendly recipe is versatile, easy to customize, and pairs beautifully with rice, noodles, or veggies for a comforting and satisfying meal.

Ingredients

Scale

Beef and Coating

  • 1.5 pounds beef flank steak or sirloin, thinly sliced across the grain
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil or sesame oil

Sauce

  • 1/2 cup soy sauce (or tamari/coconut aminos for gluten-free)
  • 1/3 cup brown sugar (or coconut sugar, honey, or maple syrup as alternative)
  • 3 garlic cloves, freshly minced
  • 1 tablespoon grated fresh ginger root
  • 1/4 to 1/3 cup water or beef broth

Garnish and Optional

  • 3–4 green onions, sliced
  • Optional vegetables (bell peppers, broccoli, snap peas) – added during last hour of cooking
  • Toasted sesame seeds (for garnish)
  • Red chili flakes or sriracha (optional for spice)

Instructions

  1. Prepare the Beef: Slice beef thinly across the grain to ensure tenderness and quicker cooking. Toss the beef strips briefly in cornstarch to coat, which helps the sauce stick and creates a slight crisp edge after cooking.
  2. Mix the Sauce: Whisk together soy sauce, brown sugar, minced garlic, grated ginger, and a splash of water or beef broth to create the sweet and savory Mongolian sauce.
  3. Layer Ingredients in Slow Cooker: Place the coated beef strips into the slow cooker. Pour the prepared sauce evenly over the beef, making sure all pieces are coated. No need to stir at this point.
  4. Cook Low and Slow: Set the slow cooker to low heat and cook for 4 to 6 hours. This slow cooking breaks down the meat fibers, making the beef tender and flavorful without drying it out.
  5. Finish and Garnish: About 15 minutes before serving, gently stir the beef. Add sliced green onions and any optional vegetables if desired. Allow flavors to meld before plating. Garnish with toasted sesame seeds as a final touch.

Notes

  • Use thin slices of beef to ensure tenderness and quick cooking.
  • Coating beef with cornstarch is essential for thickening the sauce and improving texture.
  • Taste the sauce before cooking and adjust the sweetness by altering brown sugar quantities.
  • Place beef at the bottom of the slow cooker for better saucing; if adding vegetables, layer them on top.
  • Avoid stirring too often during cooking to develop the best texture and flavor.
  • For gluten-free versions, swap soy sauce for tamari or coconut aminos.
  • This dish pairs well with steamed jasmine rice, noodles, quinoa, or cauliflower rice.
  • Leftovers keep well refrigerated up to 3 days or frozen up to 3 months.
  • Reheat gently with a splash of water or broth to keep sauce moist.

Nutrition

Keywords: slow cooker, Mongolian beef, easy dinner, beef recipe, gluten-free, weeknight meal, Asian cuisine, tender beef, sweet and savory sauce

Find it online: https://mealsbysarah.com/slow-cooker-mongolian-beef/