Slow Cooker Mongolian Beef
Slow cooker Mongolian beef features tender chunks of steak slow-cooked with a zesty Asian-inspired sauce!
Servings: 4
Calories: 384
Equipment
Ingredients
- 1 pound flank steak
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¼ cup cornstarch
- 2 Tablespoons oil
- 3 cloves garlic minced
- 1 Tablespoon fresh ginger root fresh, minced
- ⅓ cup brown sugar
- 1 Tablespoon sesame oil
- ½ cup reduced-sodium soy sauce
- ¼ cup water
Garnish
- 1 stalk green onion sliced
- 1 tablespoon sesame seeds
Instructions
- Thinly cut flank steak against the grain, then dice.
- In a medium bowl, sprinkle beef with salt and pepper, and toss with cornstarch until well combined.
- To the bottom of the slow cooker, add oil. Add beef, garlic, ginger, brown sugar, sesame oil, soy sauce, and water and mix until well combined.
- Turn the slow cooker on 4-5 hours on low, or 2½ hours on high.
- Stir before serving. Serve over rice. Garnish with green onions and sesame seeds.
Notes
Pro Tip: Place steak in the freezer for about 20 minutes to make it easy to slice.
Pro Tip: Cut across the grain in the meat to get the most tender pieces.
- Keep leftover Mongolian beef in a covered container in the refrigerator for up to 4 days. Freeze in individual portions in zip top bags for up to 4 months.
- Reheat in the microwave or stovetop.
Nutrition
Calories: 384 | Carbohydrates: 29g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 1506mg | Potassium: 561mg | Fiber: 1g | Sugar: 18g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 3mg