Slow Cooker Mongolian Beef is one of those comforting dishes that feels both familiar and exotic at the same time. The mouthwatering aroma that fills your kitchen as it simmers in the slow cooker is enough to make your heart sing. Tender strips of flank steak bathed in a sweet and savory sauce create a meal that’s as delicious as it is easy to prepare. With a few simple ingredients, you can create a restaurant-quality dish right in the comfort of your own home.
When I first stumbled upon this recipe, I was captivated by how effortlessly it brought together the bold flavors of soy sauce, ginger, and a hint of sriracha. The combination of sweet and salty creates an unforgettable taste that dances on your palate. Plus, using a slow cooker means you can set it and forget it, making your life a little easier while treating yourself and your loved ones to something special. I can’t wait for you to try this recipe and enjoy the delightful satisfaction it brings.
Why You’ll Love This Recipe
- Simple & Quick: Toss everything in the slow cooker and let it do the work for you.
- Irresistible Flavor: The blend of sweet, savory, and spicy creates an incredibly satisfying taste.
- Eye-Catching Appeal: The vibrant colors of the dish make it look as good as it tastes.
- Flexible Serving: Perfect for weeknight dinners or special occasions—just serve it over rice or in lettuce wraps.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with tamari soy sauce.
Ingredients You’ll Need
- 1 1/2 pounds flank steak: Flank steak is ideal here for its flavor and tenderness when cooked slowly. If unavailable, you can substitute with skirt steak or sirloin.
- 1/4 cup soy sauce: Adds that classic umami flavor. For a gluten-free option, use tamari sauce.
- 1/4 cup beef broth: Enhances the depth of flavor in the sauce.
- 1/4 cup dark brown sugar: Provides sweetness and a rich molasses undertone. You can also use coconut sugar for a different flavor.
- 1 teaspoon jarred minced garlic: Convenient and packs a punch. Fresh garlic can be used if you prefer.
- 1/4 teaspoon powdered ginger: Adds a subtle spiciness; fresh ginger is also a great alternative.
- 1 teaspoon sriracha sauce: Just enough heat to elevate the dish without overpowering it. Adjust to taste based on your spice preference.
- 2 tablespoons cornstarch: Used to thicken the sauce, making it satisfyingly sticky.
- 1/2 bunch green onions: Adds a fresh touch and vibrant color; you can substitute with chives if needed.
How to Make Slow Cooker Mongolian Beef
- Add the Steak: Place the whole 1 1/2 pounds flank steak into the slow cooker. There’s no need to slice it just yet; it will become tender during the cooking process.
- Mix the Sauce: In a separate bowl, whisk together 1/4 cup soy sauce, 1/4 cup beef broth, 1/4 cup dark brown sugar, 1 teaspoon jarred minced garlic, 1/4 teaspoon powdered ginger, and 1 teaspoon sriracha sauce until well combined. This mixture will infuse your beef with incredible flavor.
- Prepare the Cornstarch Slurry: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. This step is essential for achieving that perfect, thick sauce.
- Combine Sauces: Add the cornstarch slurry to your soy sauce mixture and whisk until smooth. This will ensure your dish has that lovely glossy finish.
- Cook the Beef: Pour the sauce over the flank steak in the slow cooker. Cover and cook on low for 6-8 hours, or until the beef is fork-tender and smilingly falls apart.
- Shred the Beef: Once cooked, remove the steak from the slow cooker and shred it using two forks. If you prefer, slice the skirt steak thinly against the grain for a different texture.
- Add the Green Onions: Roughly chop the green onions and add them back to the slow cooker, letting them cook for an additional 15-20 minutes. This quick step will enhance both flavor and presentation.
- Serve: Dish out your slow cooker Mongolian Beef over a bed of steamed rice or as part of a lettuce wrap for a refreshing crunch.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. If you want to keep the dish longer, you can freeze it for up to three months. When reheating, gently warm the beef on the stovetop over low heat until heated through, or use the microwave, ensuring it reaches an internal temperature of 165°F. Keep in mind that the sauce may thicken in the fridge; add a splash of water or broth when reheating to regain that lovely consistency.
Chef’s Helpful Tips
- To avoid tough meat, don’t rush the cooking process; let it cook low and slow for peak tenderness.
- Make sure your flank steak is trimmed of excess fat for better texture.
- For an extra flavor boost, marinate the steak in the sauce for a couple of hours before slow cooking.
- If you want more heat, don’t hesitate to up the sriracha or even add a pinch of red pepper flakes.
- Make ahead the sauce and store in the fridge to save time on busy days!
Mongolian beef is more than just a meal; it’s an experience that brings joy around the dinner table. The sweet and savory combination creates a memorable flavor that will have you reaching for seconds (or thirds!). I encourage you to try your hand at this recipe, experimenting with the spices and levels of sweetness to make it your own. Because everyone deserves a little comfort food in their lives, especially when it’s this good!
Recipe FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is recommended for its tenderness, you can also use skirt steak, sirloin, or even chuck roast. Keep in mind that the cooking time may vary depending on the cut you choose.
Is this recipe gluten-free?
Yes, you can make this dish gluten-free by using tamari instead of soy sauce. Make sure to check the ingredient labels on your broth and any other sauces you may use, as some can contain gluten.
Can I add vegetables to this dish?
Definitely! Feel free to add veggies like bell peppers or broccoli when you add the green onions for a complete meal. Just ensure they’re chopped into bite-sized pieces to cook in the remaining time.
How do I adjust the sweetness or heat of the sauce?
You can easily customize the flavor by adjusting the amount of dark brown sugar and sriracha. For a sweeter sauce, add more sugar, and for more heat, increase the sriracha or add a sprinkle of red pepper flakes according to your taste.
Print
Slow Cooker Mongolian Beef
Slow Cooker Mongolian Beef is a delightful dish featuring tender flank steak cooked in a savory sauce made with soy sauce, brown sugar, and spices. Ideal for those weeknight meals when you want something quick yet bursting with flavor, this recipe is both simple to prepare and utterly satisfying.
- Total Time: 0 hours
- Yield: 4 servings 1x
Ingredients
- 1 1/2 pounds flank steak
- 1/4 cup soy sauce
- 1/4 cup beef broth
- 1/4 cup dark brown sugar
- 1 teaspoon jarred minced garlic
- 1/4 teaspoon powdered ginger
- 1 teaspoon sriracha sauce
- 2 tablespoons cornstarch
- 1/2 bunch green onions
Instructions
- Place the whole flank steak into the slow cooker.
- In a mixing bowl, whisk together the soy sauce, beef broth, dark brown sugar, minced garlic, powdered ginger, and sriracha sauce.
- In a small bowl, combine the cornstarch with 2 tablespoons of water and whisk until smooth.
- Stir the cornstarch slurry into the soy sauce mixture until fully incorporated.
- Pour the sauce over the flank steak in the slow cooker.
- Cover and cook on low for 6-8 hours, or until the beef is tender and easily shredded.
- Once cooked, remove the beef and shred it with a fork or slice thinly if using skirt steak.
- Add the roughly chopped green onions into the slow cooker and allow to cook for an additional 15-20 minutes.
- Serve with steamed rice or as desired.
Notes
For best results, use flank steak; it will yield very tender meat after slow cooking.
You can adjust the spiciness by varying the amount of sriracha sauce based on your preference.
This dish freezes well; store in an airtight container for future meals.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
