Slow Cooker Mongolian Beef
This slow cooker Mongolian beef recipe is perfect for busy families or anyone who loves the flavors of Chinese-American cuisine without the fuss.It's a hearty, protein-rich meal that's surprisingly low in calories, making it a great option for those watching their calorie intake while still enjoying flavorful meals.
Ingredients
- 2 pounds of flank steak or beef chuck roast thinly sliced against the grain
- ¼ cup cornstarch
- ½ cup low-sodium soy sauce
- ½ cup brown sugar
- ¼ cup water
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- ¼ teaspoon red pepper flakes optional
- 2 green onions sliced (for garnish)
Instructions
- Prepare the beef:Slice your beef thinly against the grain. This ensures tender, easy-to-eat pieces. Toss the sliced beef with cornstarch in a large bowl until evenly coated.
- Mix the sauce:In a separate bowl, whisk together soy sauce, brown sugar, water, minced garlic, grated ginger, and red pepper flakes (if using).
- Layer in the slow cooker:Place the coated beef in the bottom of your slow cooker. Pour the sauce mixture over the beef, making sure all pieces are covered.
- Cook:Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The cooking time may vary depending on your slow cooker model, so check for doneness at the lower end of the time range.
- Finish and serve:Once the beef is tender, give it a good stir. If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Cook on high for an additional 15 minutes or until the sauce thickens.