Description
A tender, savory, and slightly sweet slow cooker Mongolian beef that rivals restaurant quality. This easy weeknight dinner requires minimal prep and delivers deep umami flavors with a glossy glaze.
Ingredients
Scale
- 2 lbs flank steak, sliced thinly against the grain
- 1 cup low-sodium soy sauce
- 1/2 cup dark brown sugar, packed
- 2 tablespoons fresh ginger, grated
- 4–5 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup water
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 1 bunch green onions, thinly sliced
- 1 teaspoon toasted sesame oil
Instructions
- Place flank steak in the freezer for 15-20 minutes to firm up, then slice thinly against the grain into 1/4 inch strips.
- In a large bowl, whisk together soy sauce, brown sugar, ginger, garlic, red pepper flakes, and water until sugar is dissolved.
- Place sliced beef in the slow cooker insert and pour the sauce mixture over it. Toss gently to coat.
- Cover and cook on LOW for 4 to 5 hours (or HIGH for up to 3 hours).
- About 30 minutes before serving, mix cornstarch and cold water in a small bowl until smooth.
- Remove lid from slow cooker, stir in the cornstarch slurry, and cook on HIGH for 30 minutes until sauce thickens.
- Turn off heat, stir in sesame oil and half of the green onions. Let sit for 5 minutes.
- Serve hot over steamed jasmine rice, garnished with remaining green onions.
Notes
Slice beef against the grain to ensure tenderness. Use cold water for the cornstarch slurry to prevent clumping. The sauce should coat the back of a spoon. Leftovers store well for up to 4 days and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Served over steamed
- Calories: 450
- Sugar: 28
- Sodium: 1200
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 1
- Protein: 38
Keywords: slow cooker mongolian beef, crockpot recipe, easy dinner, meal prep, asian beef, slow cooker beef, weeknight dinner