Slow Cooker Mongolian Beef
Craving takeout but not the hassle of going out? Slow Cooker Mongolian Beef is a perfect substitute. Tender steak, bold ginger and garlic flavors, and a rich sauce will convince you to stay in - and save the money ordering out!
Servings 4
Calories 274kcal
Equipment
- Slow Cooker
- whisk
Ingredients
- 1 1/2 pounds flank steak
- 1/4 cup soy sauce
- 1/4 cup beef broth
- 1/4 cup dark brown sugar
- 1 teaspoon jarred minced garlic
- 1/4 teaspoon powdered ginger
- 1 teaspoon Sriracha sauce
- 2 tablespoons cornstarch
- 1/2 bunch green onions
Instructions
- Add whole flank steak to slow cooker
- Whisk together soy sauce, beef broth, sugar, garlic, ginger, and Sriracha
- In separate small bowl, whisk cornstarch with 2 tablespoons of water
- Whisk cornstarch slurry into soy sauce mixture
- Pour mix over beef in slow cooker
- Cover and cook on low for 6-8 hours until beef is fork tender
- Remove meat and shred it with a fork, or if you are using skirt steak, slice it thinly
- Add roughly chopped green onions to slow cooker and let it cook for about 15-20 more minutes
- Serve with steamed rice or as desired
Notes
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or a skillet. Use flank steak or skirt steak.
- To thicken the sauce even more, pour into a small saucepan and bring to a simmer for 5-7 minutes.
- Garnish with sesame seeds as desired.
- Use tamari instead of soy sauce for a gluten-free version.
- Try Mongolian Beef in the Instant Pot to make your meal in less time!
Nutrition
Calories: 274kcal | Carbohydrates: 19g | Protein: 38g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1092mg | Potassium: 703mg | Fiber: 1g | Sugar: 14g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg