Savory Slow Cooker Mongolian Beef Recipe

Are you craving the bold flavors of Mongolian beef but don’t want to spend hours in the kitchen?

You’re in luck! This Slow Cooker Mongolian Beef recipe is here to save the day.

Did you know that slow cooking can increase the tenderness of beef by up to 40%?

It’s true! Get ready to tantalize your taste buds with this incredibly easy and delicious Asian-inspired dinner.

I’ll show you how to transform simple ingredients into a restaurant-quality meal that’ll have your family begging for seconds!

What Makes Slow Cooker Mongolian Beef So Irresistible?

Slow cooker Mongolian beef has become a favorite in kitchens across the country, and for good reason!

This dish offers a perfect blend of flavors and textures that will make your mouth water.

Here’s why it’s so irresistible:

1. Melt-in-your-mouth tenderness: The slow cooking process breaks down the tough fibers in the beef, resulting in incredibly tender meat that practically melts in your mouth.
2. Rich, savory-sweet sauce: The combination of soy sauce, brown sugar, garlic, and ginger creates a sauce that’s the perfect balance of savory and sweet. It coats every bite of beef, infusing it with incredible flavor.
3. Convenience: With a slow cooker, you can set it and forget it. Just throw in your ingredients, and let the magic happen while you go about your day.
4. Authentic flavors without the fuss: You don’t need a wok or any special equipment to achieve restaurant-quality Mongolian beef. Your trusty slow cooker does all the work!

Ingredients You’ll Need for Perfect Mongolian Beef

To make this mouthwatering dish, you’ll need:

• 2 pounds of flank steak or beef chuck roast, thinly sliced against the grain
• 1/4 cup cornstarch
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 1/4 cup water
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon red pepper flakes (optional)
• 2 green onions, sliced (for garnish)

For the best results, choose a cut of beef that’s well-marbled and suitable for slow cooking.

Flank steak or beef chuck roast work wonderfully in this recipe.

Tips for Elevating Your Slow Cooker Mongolian Beef

Want to take your Mongolian beef to the next level? Try these pro tips:

1. Achieve the perfect sauce consistency: If you prefer a thicker sauce, use the cornstarch slurry method mentioned above. For a thinner sauce, add a bit more water or beef broth.
2. Add vegetables: Toss in some broccoli florets, sliced bell peppers, or snap peas during the last 30 minutes of cooking for a complete meal.
3. Garnish like a pro: Sprinkle sliced green onions and sesame seeds over your Mongolian beef for a restaurant-style presentation.
4. Pair it right: Serve over steamed rice, lo mein noodles, or cauliflower rice for a low-carb option.

Common Mistakes to Avoid When Making Mongolian Beef

Even the best cooks can make mistakes. Here are some pitfalls to watch out for:

1. Overcooking the beef: While slow cooking is forgiving, leaving it too long can result in dry, stringy meat. Stick to the recommended cooking times.
2. Using the wrong cut of meat: Lean cuts like sirloin can become tough in the slow cooker. Stick with well-marbled cuts for the best results.
3. Neglecting to taste and adjust: Always taste your dish before serving. You may need to add a touch more soy sauce for saltiness or brown sugar for sweetness.
4. Skipping the cornstarch: The initial cornstarch coating helps the sauce cling to the meat, while the slurry at the end thickens the sauce perfectly.

Storing and Reheating Your Slow Cooker Mongolian Beef

Made too much? No problem! Mongolian beef stores and reheats beautifully:

• Storage: Cool the beef completely, then store in an airtight container in the refrigerator for up to 3 days.
• Reheating: The microwave works in a pinch, but for best results, reheat in a skillet over medium heat, stirring occasionally until warmed through.
• Freezing: Mongolian beef freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Repurposing leftovers: Use leftover Mongolian beef in wraps, tacos, or as a topping for a hearty salad.

Recipe FAQ’s

Can I use a different cut of beef for this recipe?

While flank steak or beef chuck roast are ideal, you can also use sirloin or beef round. Just remember that leaner cuts may not be as tender, so adjust cooking time accordingly.

Can I add vegetables to the slow cooker from the beginning?

It’s best to add most vegetables in the last 30-60 minutes of cooking to prevent them from becoming mushy. However, onions and carrots can be added at the start.

How can I thicken the sauce if it’s too watery?

Make a cornstarch slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir this into the slow cooker and cook on high for an additional 15 minutes.