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Slow Cooker Mongolian Beef

An easy and flavorful dish that brings the taste of takeout to your home kitchen, perfect for busy days.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds flank steak (thinly sliced against the grain) Use flank steak or another cut suitable for slow cooking.
  • 1/4 cup cornstarch
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 cup low sodium soy sauce Gluten-free version available using gluten-free soy sauce.
  • 1/3 cup brown sugar Adjust sweetness to taste.
  • 1/2 cup water
  • 1/2 cup green onions (for garnish) Add extra green onions for color and flavor.

Method
 

Preparation
  1. In a mixing bowl, toss the flank steak with cornstarch until evenly coated, then place it in the slow cooker.
Cooking
  1. Add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
  2. Cover and cook on high for 2–3 hours or low for 4–5 hours, until the beef is tender.
Serving
  1. Stir in sliced green onions just before serving. Serve warm over rice or noodles for a complete meal.

Notes

If storing leftovers, allow the Mongolian beef to cool before placing it in an airtight container, keeping it in the refrigerator for up to 3 days. Can also be frozen for longer storage.