Description
Tender Mongolian-style beef simmered to perfection in a sweet and savory sauce made with garlic, soy sauce, and ginger. This easy slow cooker recipe captures the flavors of takeout at home, delivering a comforting and flavorful main dish that’s perfect over steamed rice.
Ingredients
Beef and Marinade
- 1.5 pounds flank steak, sliced thin
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 cup beef broth
- 2 tablespoons cornstarch
Garnish
- Green onions for garnish
Instructions
- Prepare the Beef: Toss the thinly sliced flank steak with cornstarch until each piece is evenly coated. This will help thicken the sauce as it cooks.
- Combine Ingredients in Slow Cooker: Place the coated beef into the slow cooker, then add soy sauce, brown sugar, minced garlic, minced ginger, and beef broth. Stir lightly to combine.
- Cook the Beef: Cover and cook on low heat for 4 to 5 hours, or on high heat for 2 to 3 hours, allowing the beef to become tender and the flavors to meld.
- Garnish and Serve: Once cooking is complete, stir the sauce, garnish with chopped green onions, and serve the Mongolian beef over steamed rice for a complete meal.
Notes
- Add broccoli or bell peppers during the last hour of cooking for added vegetables.
- Use gluten-free soy sauce to make the dish gluten free.
- The sauce will thicken during cooking thanks to the cornstarch coating on the beef.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian Inspired
