Slow Cooker Mongolian Beef offers a tender, flavorful meal with minimal effort. This sweet and savory beef dish is perfect for a weeknight dinner, making your slow cooker a weeknight hero. You’ll love how easy it is to create a restaurant-quality experience right in your kitchen.
Key Ingredients & Substitutions:
- Flank Steak: You can substitute with sirloin steak or chuck roast, thinly sliced against the grain.
- Soy Sauce: Use tamari for a gluten-free option.
- Brown Sugar: Coconut sugar works as a less refined alternative.
- Fresh Ginger & Garlic: Ground ginger and garlic powder can be used in a pinch, but fresh provides the best flavor.
Ingredients:
- 1.5 lbs flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1 tablespoon olive oil
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar, packed
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Cooked rice or noodles, for serving
How Much Time Will You Need?
- Total Time: 4 hours 15 minutes
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low), 2-3 hours (high)
- Servings: 4
- Calories per serving: Approximately 450 (without rice/noodles)
- Tools Needed: Slow cooker, whisk
Step-by-Step Instructions:
1. Prepare the Beef
First, slice your flank steak thinly against the grain. This helps ensure tender results. Toss the sliced beef with cornstarch until each piece is lightly coated.
2. Sear the Beef (Optional)
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches for 1-2 minutes per side until lightly browned. This step adds a deeper flavor, but you can skip it if you’re short on time.
3. Combine Sauce Ingredients
In a medium bowl, whisk together the soy sauce, water, brown sugar, grated ginger, minced garlic, and red pepper flakes (if using). Ensure the brown sugar is fully dissolved.
4. Add to Slow Cooker
Transfer the seared or raw beef to your slow cooker. Pour the prepared sauce evenly over the beef. You’re almost done with the prep for this amazing slow cooker dinner recipe.
5. Cook Until Tender
Cover your slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The beef should be incredibly tender and easily shreddable.
6. Thicken and Garnish
If the sauce is too thin, you can remove the beef and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water directly into the hot sauce in the slow cooker. Cook for another 15-20 minutes until thickened. Garnish with fresh green onions before serving.
Variation Ideas:
- Add steamed broccoli or snap peas during the last 30 minutes of cooking for added vegetables.
- For a spicier kick, increase the red pepper flakes or add a dash of sriracha to the sauce.
- A sprinkle of sesame seeds before serving adds a nice nutty flavor and texture.
Storage Instructions:
Store leftover Slow Cooker Mongolian Beef in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of water or broth if the sauce has thickened too much.
Frequently Asked Questions (FAQ):
Can you put raw beef in a slow cooker?
Yes, you can absolutely put raw beef directly into your slow cooker. Searing beforehand is optional for flavor.
Why is my slow cooker Mongolian beef tough?
This usually happens if the beef wasn’t sliced against the grain or if it was overcooked on too high a setting for too long. Ensure you slice correctly and follow the cook times.
What do you serve with Slow Cooker Mongolian Beef?
It’s excellent served over steamed white or brown rice, or with noodles. A side of stir-fried vegetables also complements the dish well.
Can I make this ahead of time?
Yes, you can assemble the sauce ingredients and slice the beef the day before. Store them separately in the refrigerator, then combine in the slow cooker when you’re ready to cook.
How do I make the sauce thicker?
If the sauce is too thin after cooking, remove the beef and stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the hot sauce in the slow cooker. Continue to cook for another 15-20 minutes until thickened.
Is this a good slow cooker dinner recipe for meal prep?
Absolutely! This dish reheats beautifully, making it perfect for meal prepping your lunches or dinners for the week.