Description
This Slow Cooker Mongolian Beef is a lazy day hero, tasting like you worked much harder than you did. It’s perfect for when you want a comforting, flavorful meal without much effort, making your kitchen smell amazing.
Ingredients
Scale
- 1 1/2 pounds flank steak, thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3/4 cup low-sodium soy sauce
- 3/4 cup brown sugar, packed
- 1/2 cup water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 green onions, sliced (for garnish)
Instructions
- Toss the sliced flank steak with cornstarch in a large bowl until evenly coated.
- Heat vegetable oil in a skillet over medium-high heat. Sear the beef slices for 1-2 minutes per side until browned, then transfer to the slow cooker.
- In a medium bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and crushed red pepper flakes.
- Pour the sauce mixture over the beef in the slow cooker. Stir to combine.
- Cover and cook on low for 4 hours, or until the beef is tender and the sauce has thickened.
- Serve hot over steamed rice, garnished with sliced green onions.
Notes
- For a less sweet version, reduce the brown sugar.
- If the sauce appears thin, it will thicken more as it cools.
- Broccoli can be added for the last 30 minutes of cooking.
- Chicken breast can be used as a substitute for beef, but cook time will be shorter.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 38g
- Sodium: 1400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg