Slow Cooker Mongolian Beef - Super Tasty Recipes

Prep Time:20

Cook Time:5

Total Time:5 20

Step 1: Coat the beef - Add the thinly sliced flank steak to a large bowl and sprinkle the cornstarch over the top. Toss everything together until the beef is lightly coated. This step helps thicken the sauce later and gives the beef that glossy finish everyone loves.
Step 2: Sear the beef - Heat the oil in a skillet over medium high heat. Add the beef in batches and sear briefly on both sides. You are not cooking it through, just giving it a little color and flavor. This step is optional if you are short on time, but it adds a nice depth to the final dish.
Step 3: Add beef to the slow cooker - Transfer the seared beef into the slow cooker. Spread it out a bit so it cooks evenly.
Step 4: Mix the sauce - In a bowl, whisk together the soy sauce, brown sugar, beef broth, garlic, and ground ginger. Pour this mixture over the beef in the slow cooker. Sprinkle the shredded carrots on top.
Step 5: Cook low and slow - Cover and cook on low for 4 to 5 hours. The beef will become tender and the sauce will slowly thicken as it cooks.
Step 6: Garnish and serve - Once the beef is tender and the sauce is glossy, give everything a gentle stir. Garnish with green onions and scallions before serving. If you like sesame seeds, this is a good moment to sprinkle those on too.

Sirloin steak: A leaner cut that still becomes tender when cooked low and slow.
Coconut aminos: A great option if you want a slightly less salty and slightly sweeter sauce.
Honey: Can replace brown sugar for a lighter sweetness with a hint of floral flavor.

Add broccoli: Toss in fresh or frozen broccoli during the last hour for a classic pairing.
Make it spicy: Stir in red pepper flakes or a splash of chili sauce if you like heat.
Serve over noodles: Swap the rice for noodles to change things up and make it feel like takeout night.

Slice against the grain: This keeps the beef tender instead of chewy.
Do not skip the cornstarch: This is what gives the sauce that thick glossy texture.
Let it rest before serving: The sauce thickens slightly as it cools for a few minutes.
Double the sauce if needed: If your family loves extra sauce for rice, make a little more.
Taste before serving: Adjust sweetness or saltiness at the end if needed.

Steamed white rice: The classic choice that soaks up every drop of sauce.
Brown rice: A heartier option with a little extra texture.
Fried rice: Turn leftovers into a whole new meal.
Stir fried veggies: Add a simple veggie side to round things out.
Asian style slaw: Something fresh and crunchy on the side balances the richness.

Refrigerate leftovers: Store in an airtight container for 3 to 4 days.
Freeze for later: Freeze for up to 2 months for easy future dinners.
Reheat gently: Warm on the stove or microwave with a splash of broth if needed.
Make ahead for busy weeks: This dish tastes even better the next day.
Portion before freezing: Makes grabbing single servings easier on busy nights.

Servings: servings