Description
This Crockpot Mongolian Beef recipe delivers tender, flavorful beef slow-cooked to perfection with a savory and sweet sauce made from soy sauce, brown sugar, garlic, and ginger. Perfect for a hands-off meal, it’s simple to prepare and ideal for serving over rice with a garnish of fresh scallions and toasted sesame seeds.
Ingredients
Beef and Coating
- 1 lbs. flank steak
- ¼ cup cornstarch
- Salt, to taste
- Black pepper, to taste
Sauce and Aromatics
- 3 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- ½ cup reduced salt soy sauce
- 1/3 cup brown sugar
- ¼ cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
Garnish
- 1 scallion, sliced thin
- 1 tbsp sesame seeds
Instructions
- Prepare the beef: Slice the flank steak thinly against the grain, then cut into small bite-sized pieces. Place them in a bowl.
- Season and coat: Season the beef pieces with salt and black pepper to taste, then evenly coat them with cornstarch by tossing until fully covered.
- Chop aromatics: Finely mince the ginger and garlic cloves carefully for the sauce.
- Layer in slow cooker: Pour vegetable oil into the bottom of the slow cooker, then add the coated steak pieces over the oil.
- Add sauce ingredients: Add the chopped garlic, ginger, brown sugar, sesame oil, soy sauce, and water to the slow cooker. Stir gently to combine all ingredients.
- Slow cook the beef: Set the slow cooker to cook on high for 2.5 hours or on low for 4-5 hours. Once cooking is complete, stir the mixture to ensure the sauce is well distributed.
- Prepare garnish: Slice the scallion into thin pieces while the beef cooks.
- Serve: Serve the Mongolian beef hot over cooked rice. Garnish with the sliced scallions and sprinkle with sesame seeds for added flavor and texture.
Notes
- Be sure to slice the beef thinly against the grain for maximum tenderness.
- Using reduced salt soy sauce helps keep sodium levels lower without compromising flavor.
- Adjust cooking time based on your slow cooker’s performance; low and slow produces tender results.
- Serve immediately after cooking for best texture; the sauce thickens as it cools.
- Great paired with steamed white or brown rice, or even cauliflower rice for a low-carb option.
