Slow Cooker Mongolian Beef

Tender flank steak is cooked in the slow cooker amongst a delicious soy sauce based sauce. Serve this amazing meat over a bed of rice and garnish with green onions for a decadent and delicious meal.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 289kcal

Author Whitney Wright

Equipment

slow cooker

Ingredients

2 lbs flank steak thinly sliced (about 1/4") against the grain
1/3 cup cornstarch
1 1/2 tablespoons toasted sesame oil
1 1/2 teaspoons garlic minced
2 teaspoons fresh ginger grated
1 cup low sodium soy sauce
2/3 cup light brown sugar packed
1 1/4 cups water
4 green onions sliced

Instructions

Place the cornstarch in a large ziplock bag. Add the flank steak slices, seal the bag, and toss to coat.
Place the coated flank steak in the slow cooker.
Add the sesame oil, garlic, ginger, soy sauce, brown sugar, and water the slow cooker. Stir everything together. Cover and cook on LOW for 4-5 hours.
Right before serving stir in the green onions. Serve over a bed of rice.

Notes

When cutting flank steak, cut against the grain (perpendicular to it). It helps make the meat more tender when cooked and easier to chew. Putting the steaks in the freezer for 15-20 minutes before cutting can make it easier to cut.

Skirt steak is the best substitution for flank steak.

You can use the ginger in the ginger squeeze tubes if you are looking to cut time so you don't have to grate fresh ginger but still want the flavor of the fresh ginger. If using dried ginger, 1/2 teaspoon = 2 teaspoons freshly grated ginger.

Make Ahead, Storing, and Freezing

Store the Mongolian beef in an airtight container in the fridge for 3-4 days. Note: the beef will be the most tender the day of since reheating the beef after being cooled can make the meat get dry or tough.

To freeze, prepare the meat (raw) and the sauce and store it together in an airtight container or Ziplock bag in the freezer for up to 3 months. Remove from the fridge and thaw, then transfer to the slow cooker. Skip the cornstarch. When the meal is starting to boil in the slow cooker, take some of the sauce and put it in a bowl and add the cornstarch to make a cornstarch slurry. Then add that to the slow cooker and mix.

Nutrition