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Slow Cooker Mongolian Beef
No need to waste money eating out! This Slow Cooker Mongolian Beef is so easy to make, so fresh and so much better than take-out!
Course
Main Course
Cuisine
Chinese
Prep Time
15
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
4
Calories
274
kcal
Author
Jennifer Draper
Ingredients
1 1/2
pounds
flank steak
1/4
cup
of soy sauce
1/4
cup
of beef broth
1/4
cup
of dark brown sugar
1
teaspoon
of jarred minced garlic
1/4
teaspoon
powdered ginger
1
teaspoon
of Sriracha sauce
2
tablespoon
of corn starch
1/2
bunch green onions
Instructions
Add flank steak to slow cooker
Whisk together soy sauce, beef broth, sugar, garlic, ginger and Sriracha
In a separate small bowl whisk the cornstarch with 2 tablespoons of water
Whisk the cornstarch mixture into the soy sauce mixture
Pour over chicken in slow cooker
Cover and cook on low for 6-8 hours until fork tender
Remove meat and shred with fork or if using skirt steak
Add onions and let cook for about 15-20 more minutes
Serve with steamed rice or as desired
Notes
Thicken the sauce even more if desired by pouring into a small saucepan and bringing to a simmer for 5-7 minutes.
Nutrition
Calories:
274
kcal
|
Carbohydrates:
19
g
|
Protein:
38
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
109
mg
|
Sodium:
1092
mg
|
Potassium:
703
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
68
IU
|
Vitamin C:
4
mg
|
Calcium:
27
mg
|
Iron:
1
mg