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Slow Cooker Mongolian Beef

A comforting and flavorful dish featuring tender beef slow-cooked in a sweet and savory sauce, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Chinese, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds flank steak, sliced thinly against the grain Choose high-quality flank steak for the best flavor.
  • 0.25 cup cornstarch To coat the beef and thicken the sauce.
  • 0.75 cup low-sodium soy sauce Brands like Kikkoman or San-J are recommended.
  • 0.67 cup light brown sugar Adds sweetness to the sauce.
  • 4 cloves garlic, minced For aromatic flavor.
  • 1 tablespoon fresh ginger, minced Enhances the savory taste.
  • 0.25 cup water Balances the sauce consistency.
  • 2 large carrots, thinly sliced Adds color and nutrition.
  • 3 stalks green onions, sliced for garnish For a fresh garnish.
  • 2 teaspoons sesame oil Toasted sesame oil adds extra depth.
  • 1 sheet fish gelatin, softened in water (optional) Helps thicken the sauce.
  • Red pepper flakes (optional) For a spicy kick.

Method
 

Preparation
  1. Slice the flank steak thinly against the grain and toss with cornstarch in a bowl.
  2. In the slow cooker, whisk together the soy sauce, brown sugar, garlic, ginger, water, and sesame oil.
  3. Add the coated beef slices and carrots into the slow cooker and stir to coat evenly.
Cooking
  1. Cover and cook on low for 4-5 hours or on high for 2-3 hours until the beef is tender.
  2. If using fish gelatin, mix it with warm water and stir into the slow cooker during the last 30 minutes of cooking.
Serving
  1. Once cooked, stir gently, garnish with sliced green onions, and serve over rice or noodles.

Notes

Refrigerate leftovers in an airtight container for up to 3 days or freeze for 2 months. Can be made gluten-free with tamari.