Ultimate Slow Cooker Mongolian Beef (Printable Version)
Tender beef simmered in a rich savory-sweet sauce with Asian-inspired flavors. Perfect served over rice or noodles.
# What You Need:
→ Beef
01 - 2 pounds flank steak, thinly sliced across the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce
03 - 3/4 cup brown sugar, packed
04 - 1/2 cup water
05 - 1/4 cup hoisin sauce
06 - 1 tablespoon sesame oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1/2 teaspoon crushed red pepper flakes
→ Slurry
10 - 1/4 cup cornstarch
11 - 1/4 cup cold water
→ Garnish
12 - 4 green onions, sliced
13 - 1 tablespoon toasted sesame seeds
# How to Make It:
01 - Whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until sugar dissolves completely.
02 - Place sliced flank steak in a large zip-top bag, add cornstarch, seal tightly, and shake vigorously until all beef pieces are evenly coated with starch.
03 - Transfer coated beef to the slow cooker insert, pour prepared sauce over the meat, and stir thoroughly to ensure all pieces are submerged in liquid.
04 - Cover and cook on low setting for 4 hours until beef becomes fork-tender and easily pulls apart.
05 - Whisk cornstarch and cold water in a small bowl until smooth, then stir into the slow cooker during the final 30 minutes of cooking to achieve a glossy, thickened consistency.
06 - Spoon beef and sauce over steamed rice or noodles, then sprinkle generously with sliced green onions and toasted sesame seeds immediately before serving.
# Expert Tips:
01 -
- The beef becomes impossibly tender without any fancy techniques or equipment
- That glossy sauce clings to everything it touches and makes even plain rice feel special
02 -
- Cornstarch needs to be cold when you add it or it will clump up immediately
- Adding vegetables too early makes them disappear into mush
03 -
- Freeze the flank steak for 20 minutes before slicing. It becomes firm enough to cut paper-thin slices.
- Use tamari instead of soy sauce if you need this gluten-free. The flavor is nearly identical.