Slow-Cooker Mongolian Beef
Tender and flavorful beef coated in a rich, sticky sweet and savory sauce, made easily in your slow cooker. A simplified version of a restaurant favorite, perfect for busy weeknights.
Ingredients
- 1.5 - 2 pounds flank steak or sirloin thinly sliced against the grain
- 1/4 cup cornstarch
- 1/2 cup soy sauce
- 1/2 cup packed brown sugar
- 1/4 cup water
- 1 tablespoon minced fresh ginger
- 2 cloves minced garlic
- 1 teaspoon sesame oil
- Green onions thinly sliced for garnish
- Optional: Red pepper flakes for heat
Instructions
- Thinly slice flank steak or sirloin against the grain into 1/4 inch thick slices.
- Place sliced beef in a zip-top bag or bowl. Add cornstarch and toss to coat evenly.
- In a separate bowl, whisk together soy sauce, brown sugar, water, minced ginger, minced garlic, and sesame oil until brown sugar is dissolved.
- Place coated beef in your slow cooker. Pour sauce over beef, ensuring beef is submerged.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until beef is very tender.
- Optionally shred beef with two forks in the slow cooker during the last 30 minutes of cooking.
- Stir in chopped green onions right before serving. Sprinkle red pepper flakes if desired.