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Slow Cooker Mongolian Beef

A savory and sweet dish featuring tender flank steak simmered in a rich sauce of soy sauce and brown sugar, perfect for family gatherings and cozy nights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound flank steak, sliced against the grain Saw the steak across the grain for tenderness.
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar Can adjust based on preference for sweetness.
  • 1/4 cup water
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 teaspoon crushed red pepper flakes Optional for added spice.
  • 2 tablespoons cornstarch To thicken the sauce.
  • 2 pieces green onions, chopped for garnish Adds a fresh crunch.
  • as needed cooked rice for serving Serves as a base for the beef.

Method
 

Preparation
  1. Start by slicing the flank steak against the grain into thin strips.
  2. In a mixing bowl, combine the soy sauce, brown sugar, water, minced garlic, minced ginger, and optional red pepper flakes. Whisk together until well blended.
  3. Place the sliced beef in the slow cooker and pour the sauce mixture over the top. Give it a gentle stir to ensure the beef is well coated.
Cooking
  1. Cover the slow cooker and set it to cook for 4-5 hours on low or 2-3 hours on high.
  2. You’ll know it’s ready when the beef is tender and the sauce is bubbly.
  3. About 30 minutes before serving, mix the cornstarch with a couple of tablespoons of cold water to create a slurry. Stir this into the slow cooker to thicken the sauce.
Serving
  1. When it’s done, serve over freshly cooked rice and garnish with chopped green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to three months. To reheat, warm in a saucepan or microwave, adding a splash of water or beef broth to maintain moisture.