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Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef: Effortless Flavor for Busy Nights

This Slow Cooker Mongolian Beef delivers a taste that rivals your favorite Asian restaurant while being easy to prepare for busy nights.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Flank Steak Thinly sliced against the grain
For the Sauce
  • 1/2 cup Soy Sauce Swap for gluten-free soy sauce if needed
  • 1/3 cup Brown Sugar Coconut sugar can be used as a healthier alternative
  • 4 cloves Garlic Minced for best results
  • 1 tablespoon Fresh Ginger Grated; ground ginger can be used if fresh isn't available
  • 2 tablespoons Cornstarch Omit for a thinner sauce
  • 1/2 cup Water

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by thinly slicing the flank steak against the grain to ensure tenderness; aim for strips about 1/4 inch thick. Next, mince the garlic and grate the ginger.
  2. In a medium bowl, combine soy sauce, brown sugar, minced garlic, and ginger. Add cornstarch and whisk until smooth.
  3. Place sliced flank steak in the slow cooker, pour the sauce mixture over it, and stir gently. Set the slow cooker to low and let it cook for about 3 hours.
  4. After 3 hours, check the beef for tenderness; it should be fork-tender. If tough, continue cooking for an additional 30 minutes to an hour.
  5. Spoon the Mongolian Beef over rice or noodles, garnish with chopped green onions, and serve warm.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 35gProtein: 28gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gCalcium: 30mgIron: 3mg

Notes

Ensure your flank steak is sliced against the grain for maximum tenderness. Add fresh veggies for extra nutrition and flavor. Store leftovers in airtight containers for up to 3-4 days.

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