Mongolian Beef Slow Cooker (Print Version)
Tender beef in rich savory-sweet sauce with garlic, ginger, and soy. Perfect over rice in 4 hours.
# What You'll 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 packed brown sugar
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 Make It:
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 completely.
02 - Place sliced flank steak in a large zip-top bag. Add cornstarch, seal bag tightly, and shake vigorously to coat all beef pieces evenly with cornstarch.
03 - Transfer coated beef to the slow cooker insert. Pour prepared sauce over the beef and stir thoroughly to ensure all pieces are submerged in the liquid.
04 - Cover and cook on low setting for 4 hours until beef becomes fork-tender. Avoid lifting lid during cooking to maintain consistent temperature.
05 - During the final 30 minutes of cooking, whisk cornstarch with cold water in a small bowl until smooth. Stir slurry into the slow cooker and continue cooking until sauce thickens.
06 - Serve immediately over steamed jasmine or basmati rice. Top generously with sliced green onions and toasted sesame seeds before serving.
# Expert Advice:
01 -
- The beef becomes impossibly tender without you hovering over a hot stove
- That sweet and savory sauce makes everyone ask whats for dinner again tomorrow
02 -
- Slicing the beef when its slightly frozen makes getting those thin, consistent slices so much easier
- The sauce will look thin for most of the cooking time and only thickens properly after the slurry is added
03 -
- Pat the beef dry before coating with cornstarch for better adhesion and more even cooking
- Toast your sesame seeds in a dry pan for two minutes to unlock their full nutty potential