Mongolian Beef Slow Cooker (Print)
Tender beef in rich, savory-sweet sauce with garlic, ginger, and soy. Perfect over rice.
# Ingredient List:
→ Beef
01 - 2 pounds flank steak, thinly sliced across the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce
03 - 3/4 cup brown sugar, packed
04 - 1/2 cup water
05 - 1/4 cup hoisin sauce
06 - 1 tablespoon sesame oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1/2 teaspoon crushed red pepper flakes
→ Slurry
10 - 1/4 cup cornstarch
11 - 1/4 cup cold water
→ Garnish
12 - 4 green onions, sliced
13 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - Whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until sugar dissolves completely.
02 - Place sliced flank steak in a large zip-top bag, add cornstarch, seal tightly, and shake vigorously to coat all pieces evenly with the starch.
03 - Transfer the coated beef to the slow cooker insert. Pour the prepared sauce over the beef and stir thoroughly to ensure all pieces are submerged.
04 - Cover and cook on low setting for 4 hours until the beef becomes fork-tender and easily pulls apart.
05 - During the final 30 minutes of cooking, stir together cornstarch and cold water in a small bowl until smooth. Pour the slurry into the slow cooker and mix well to incorporate.
06 - Spoon the beef and thickened sauce over steamed rice or noodles. Top generously with sliced green onions and toasted sesame seeds before serving.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender without any fancy techniques or constant monitoring
- That sauce thickens into the most incredible glossy coating youve ever tasted
- Your entire house will smell like an Asian takeout place but better
02 -
- Slicing the beef when slightly frozen makes those thin, even cuts so much easier and safer
- Do not skip the slurry step. I tried once and ended up with soup instead of sauce
- The beef will continue releasing liquid, so trust the thickening process even if it looks thin at first
03 -
- Avoid opening the lid too frequently. Every time you peek, you add 15-20 minutes to the cooking time
- Toast your sesame seeds in a dry pan for 2 minutes beforehand for exponentially better flavor