Here’s a flavorful, slow cooker Mongolian beef recipe that’s tender, savory, and slightly sweet—perfect over rice or noodles.
Ingredients
For the Beef:
- 1.5–2 lbs (680–900 g) flank steak or sirloin, thinly sliced against the grain
- 2–3 tbsp cornstarch
- 1–2 tbsp vegetable oil (for optional searing)
For the Sauce:
- 1/2 cup soy sauce (regular or low-sodium)
- 1/2 cup brown sugar (packed)
- 1/4 cup water or beef broth
- 3–4 garlic cloves, minced
- 1 tsp ginger, freshly grated (or 1/2 tsp ground ginger)
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
For Garnish:
- 3–4 green onions, sliced
- Sesame seeds (optional)
Instructions
1. Prep the Beef:
- Slice beef thinly against the grain.
- Toss beef slices in cornstarch until lightly coated. This helps thicken the sauce later.
2. Optional Sear:
- For extra flavor, heat oil in a skillet over medium-high heat and quickly sear beef slices 1–2 minutes per side. They don’t need to cook through; the slow cooker will finish them.
3. Combine in Slow Cooker:
- Place beef in the slow cooker.
- In a small bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes.
- Pour sauce over beef and toss to coat evenly.
4. Cook:
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until beef is tender.
5. Thicken Sauce (Optional):
- If the sauce is thin, remove beef and pour sauce into a small saucepan. Mix 1–2 tsp cornstarch with cold water to make a slurry and whisk into the sauce. Simmer 2–3 minutes until thickened, then return beef to the sauce.
6. Serve:
- Serve over steamed white or brown rice, or noodles.
- Garnish with sliced green onions and sesame seeds.
💡 Tips:
- For best flavor, slice the beef very thin—it absorbs the sauce better.
- If you like a sweeter glaze, increase brown sugar slightly.
- Add broccoli or bell peppers in the last 30–60 minutes for extra veggies.
If you want, I can also give a “5-minute prep version” for Mongolian beef that’s slow cooker-friendly but requires almost no chopping.
Do you want me to provide that?
