Ultimate Slow Cooker Mongolian Beef (Printable)
Tender beef simmered in rich, savory-sweet sauce with garlic, ginger and soy. Perfect over rice in just 4 hours.
# What You Need:
→ 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.
02 - Place sliced flank steak in a large zip-top bag. Add cornstarch, seal bag, and shake vigorously until beef is evenly coated.
03 - Transfer coated beef to slow cooker. Pour prepared sauce over beef and stir gently to distribute evenly.
04 - Cover and cook on low setting for 4 hours until beef is fork-tender.
05 - During the last 30 minutes of cooking, whisk cornstarch and cold water in a small bowl to create slurry. Stir into slow cooker and continue cooking until sauce thickens.
06 - Serve hot over steamed rice, garnished with sliced green onions and toasted sesame seeds.
# Helpful Tips:
01 -
- The beef becomes impossibly tender without any fancy techniques or hands-on time
- That sauce strikes the perfect balance between sweet and savory, clinging to every bite
02 -
- Cutting the beef against the grain is non-negotiable or youll end up with tough, chewy pieces instead of tender melting bites
- The slurry needs to be added at the right time or the sauce wont have enough heat to thicken properly
03 -
- Partially freeze the flank steak for 30 minutes before slicing to get those thin, even pieces effortlessly
- Use tamari and gluten-free hoisin if you need this to be gluten-free without sacrificing flavor