Crockpot Mongolian Beef
This Crockpot Mongolian Beef is a tender, flavorful slow-cooked dish featuring juicy beef strips simmered in a rich, savory-sweet sauce, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
Ingredients
Scale
- 2 pounds beef flank steak, thinly sliced
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- 3 tablespoons cornstarch
- 1/4 cup cold water
- 3 green onions, sliced
- 2 tablespoons vegetable oil
- Steamed rice, for serving
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Add the sliced beef and quickly sear for 1-2 minutes until browned but not cooked through. Transfer beef to the crockpot.
- In a bowl, whisk together soy sauce, 1/2 cup water, brown sugar, garlic, ginger, and red pepper flakes.
- Pour the sauce mixture over the beef in the crockpot. Cover and cook on low for 4-6 hours or on high for 2-3 hours until beef is tender.
- About 15 minutes before serving, mix cornstarch with cold water until smooth to create a slurry.
- Stir the slurry into the crockpot to thicken the sauce. Cook uncovered on high for an additional 15 minutes until sauce thickens.
- Garnish with sliced green onions and serve over steamed rice.
Notes
For extra flavor, add steamed broccoli or snap peas during the last hour of cooking to make it a complete meal.
Find it online: https://seasonedrecipe.com/crockpot-mongolian-beef/