Slow Cooker Mongolian Beef

Slow cooker recipes have a special place in my heart, and this Slow Cooker Mongolian Beef is no exception. With its tender, flavorful beef coating every bite, it’s a fantastic option for busy weeknights or those moments when you just want to throw everything into one pot and relax while it cooks. The sweet-and-savory sauce combines with hearty flank steak, and there’s just something about the way the flavors meld over time that makes each bite comforting and delicious.

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I’ll never forget the first time I made this dish. It was a chilly evening, and the aroma of sesame oil and garlic wafting through my kitchen felt like a warm hug. As I stirred the mixture of soy sauce, brown sugar, and spices into the slow cooker, I knew this would become a staple in my home. You see, Slow Cooker Mongolian Beef not only tastes incredible but also requires minimal effort, making it a perfect weeknight dinner that your family will adore. So, let’s roll up our sleeves and get started!

Why You’ll Love This Recipe

• Simple & Quick: Prep takes only 10 minutes, and then let the slow cooker work its magic.
• Irresistible Flavor: Sweet, savory, and slightly spicy, each bite is a flavorful explosion.
• Eye-Catching Appeal: The vibrant colors of the carrots and green onions make this dish as beautiful as it is tasty.
• Flexible Serving: Perfect over rice or noodles, and great for leftovers.
• Diet-Friendly Options: Easily adaptable for gluten-free diets with tamari or coconut aminos.

Ingredients You’ll Need

• 1 1/2 pounds flank steak: This cut is ideal because it becomes incredibly tender when slow-cooked. If you can’t find flank steak, you can substitute with sirloin or skirt steak.
• 1/4 cup cornstarch: Coating the steak with cornstarch before cooking helps thicken the sauce beautifully.
• 1 tablespoon toasted sesame oil: It adds a distinctive nutty flavor that enhances the overall dish.
• 4 cloves garlic, minced: Fresh garlic brings a rich aroma and depth to the sauce.
• 1 teaspoon ground ginger: A little zing adds complexity; feel free to use fresh ginger if you have it!
• 1/2 cup low-sodium beef broth: This adds moisture and enhances the beefy flavor without being too salty. You can use water if you’re out.
• 3/4 cup low-sodium soy sauce: The backbone of the sauce, which balances sweet and savory flavors. If gluten-free, swap this with tamari.
• 1/2 cup brown sugar, packed: It caramelizes during cooking to create a rich sweetness. Coconut sugar can be a great alternative if you’re looking for a healthier option.
• 1 teaspoon garlic chili paste: For just the right amount of heat. Adjust the quantity according to your spice preference.
• 1 teaspoon rice vinegar: Adds acidity to balance the sweetness.
• 1 cup shredded carrots: They not only lend sweetness but also a lovely texture to the dish.
• 1/2 cup green onions, cut into 1-inch pieces: For a fresh burst of flavor when served.
• Sesame seeds for garnish: They add a delightful crunch and a finishing touch.

How to Make Slow Cooker Mongolian Beef

1. Coat the Steak: Add 1 1/2 pounds of thinly sliced flank steak and 1/4 cup of cornstarch to a large resealable plastic bag. Seal the bag tightly and shake until the beef is evenly coated.
2. Prepare the Sauce: In the bottom of your slow cooker, pour in 1 tablespoon toasted sesame oil, add 4 cloves of minced garlic, 1 teaspoon of ground ginger, 1/2 cup low-sodium beef broth, 3/4 cup low-sodium soy sauce, 1/2 cup packed brown sugar, 1 teaspoon garlic chili paste, and 1 teaspoon rice vinegar. Whisk everything together until well combined.
3. Combine Ingredients: Pour the cornstarch-coated flank steak and 1 cup of shredded carrots into the slow cooker. Gently stir to ensure the beef is well-coated in the sauce.
4. Cook: Cover and set your slow cooker to HIGH for 2 to 3 hours, or LOW for 4 to 5 hours. The steak will become tender, and the sauce should thicken beautifully.
5. Finish: Once cooking time is complete, stir in 1/2 cup of cut green onions. Serve your Slow Cooker Mongolian Beef over white rice, and sprinkle with sesame seeds for a delightful touch.

Storing & Reheating

Once your Slow Cooker Mongolian Beef has cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it longer, you can freeze it for up to 3 months; just be sure to let it cool completely before transferring it to a freezer-safe container. When it’s time to enjoy again, reheat it in the microwave or on the stovetop until heated through. The flavors will remain delicious, although the texture of the carrots may soften more after freezing. Refresh the dish with a sprinkle of green onions before serving!

Chef’s Helpful Tips

• Make sure to slice the flank steak against the grain to ensure maximum tenderness.
• For an even thicker sauce, consider adding a slurry of cornstarch and cold water at the end of the cooking process.
• If you’re short on time, you can also use pre-sliced beef strips designed for stir-fry.
• Want to elevate your dish? Serve with a side of steamed broccoli or snap peas for added color and nutrition.
• Don’t skip garnishing with sesame seeds; it’s a flourishes of flavor and texture!

Slow Cooker Mongolian Beef is a dish that combines mouthwatering flavors with the satisfaction of a hearty meal. It’s a recipe that encourages creativity—feel free to tweak the spices or add veggies according to your taste. Whether you’re cooking for family or hosting a casual gathering, this dish is sure to impress.

Recipe FAQs

Can I use other cuts of beef?

Absolutely! While flank steak is preferred for its tenderness, you can use sirloin, chuck, or even brisket. Just be sure to adjust cooking times accordingly, as tougher cuts may need more time to become tender.

How can I make this dish spicier?

If you’re looking for a bit more heat, you can add extra garlic chili paste, or even toss in some red pepper flakes or sliced fresh chilies when cooking. Adjust it slowly until you reach your desired level of spice!

Can I make this in advance?

Certainly! You can prepare everything the night before and just store it in the refrigerator until you’re ready to cook. Just remember to bring the cooking vessel to room temperature for a faster cooking time in the slow cooker.

What should I serve with it?

Slow Cooker Mongolian Beef is divine over white rice or noodles. You can also pair it with steamed vegetables, like broccoli or bok choy, for a balanced meal. Enjoy experimenting with sides that suit your tastes!

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