Description
This Slow Cooker Mongolian Beef is rich, sweet, savory, and tender. Flank steak is slow-cooked in a flavorful garlic soy sauce until melt-in-your-mouth perfection. A better-than-takeout meal made right at home!
Ingredients
1 ½ lbs flank steak, thinly sliced against the grain
¼ cup cornstarch
1 tablespoon sesame oil
3 cloves garlic, minced
2 teaspoons fresh ginger, grated
¾ cup low-sodium soy sauce
¾ cup brown sugar
¾ cup water
1 teaspoon Sriracha (optional, for heat)
1 cup shredded carrots
4 green onions, sliced
1 tablespoon sesame seeds (optional garnish)
Instructions
Add sliced flank steak and cornstarch to a large bowl or resealable bag. Toss to coat evenly.
In the slow cooker, whisk together sesame oil, garlic, ginger, soy sauce, brown sugar, water, and Sriracha.
Add the coated beef and shredded carrots to the sauce. Stir to combine well.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until beef is tender.
Stir in green onions just before serving.
Serve hot over rice or noodles, garnished with sesame seeds if desired.
Notes
For easy slicing, freeze the steak for 20–30 minutes before cutting.
Flank steak can be substituted with skirt steak or sirloin.
Add broccoli, bell peppers, or snap peas during the last hour for extra veggies.
To thicken sauce further, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) 30 minutes before it’s done.
Use tamari to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 17g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
Keywords: slow cooker Mongolian beef, crockpot Mongolian beef, garlic soy beef, Asian beef recipe, takeout at home