Description
Slow Cooker Mongolian Beef: Tender flank steak cooked in a savory-sweet garlic and ginger sauce. Easy, flavorful, and perfect for busy days.
Ingredients
- 1 ½ pounds flank steak, thinly sliced against the grain
- ¼ cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ cup low sodium soy sauce
- ⅓ cup brown sugar
- ½ cup water
- ½ cup green onions, cut into 1/2 inch pieces
Instructions
- Place the thinly sliced flank steak in a bowl, add the cornstarch, and toss to coat evenly.
- Transfer the coated flank steak to the slow cooker.
- In a small bowl, combine the toasted sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water. Stir until well combined.
- Pour the sauce mixture over the flank steak in the slow cooker, ensuring that the meat is evenly coated.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours, until the beef is tender and the sauce has thickened.
- Once cooked, stir in the green onions, then serve the Mongolian beef over cooked rice or noodles.
Notes
- Slice flank steak thinly for the most tender results.
- Use low sodium soy sauce to control saltiness.
- Can be served with steamed rice, noodles, or vegetables.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
