Description
This Slow Cooker Mongolian Beef recipe features tender slices of beef cooked low and slow in a flavorful blend of soy sauce, brown sugar, garlic, and ginger. Perfectly coated with cornstarch and simmered until melt-in-your-mouth tender, this easy-to-make dish is ideal for a comforting weeknight dinner served over rice or noodles.
Ingredients
Scale
Beef
- 2 pounds flank steak or beef chuck roast, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 green onions, sliced
Instructions
- Prepare the beef: Slice the beef thinly against the grain for maximum tenderness. Toss the sliced beef with cornstarch in a large bowl until all pieces are evenly coated, which will help thicken the sauce during cooking.
- Mix the sauce: In a separate bowl, whisk together soy sauce, brown sugar, water, minced garlic, grated ginger, and red pepper flakes if using, creating a well-balanced sweet and savory sauce.
- Layer in the slow cooker: Place the cornstarch-coated beef in the bottom of the slow cooker in an even layer. Pour the sauce mixture over the beef, ensuring every piece is covered to infuse flavor throughout the cooking process.
- Cook: Cover the slow cooker with its lid and set to low heat for 6-8 hours, or alternatively on high for 3-4 hours. Cooking times vary depending on your slow cooker model, so start checking for tenderness at the lower end of the time range.
- Finish and serve: Once the beef is tender and fully cooked, stir the mixture well. If the sauce appears too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Cook on high heat for an additional 15 minutes or until the sauce thickens to your desired consistency. Garnish with sliced green onions before serving.
Notes
- Slice the beef against the grain to ensure tenderness.
- Adjust red pepper flakes quantity based on your spice preference or omit for milder flavor.
- If the sauce thickens too much after cornstarch addition, add a splash of water to loosen it.
- This dish pairs well with steamed rice or noodles.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
