Description
This savory slow cooker Mongolian beef recipe features tender flank steak infused with fresh ginger, garlic, and a rich soy-based sauce. Slowly cooked to perfection, the beef melts in your mouth, making it an effortless and delicious meal perfect for busy days.
Ingredients
Scale
Beef and Marinade
- 1 pound Flank Steak (sliced against the grain)
- 1 tablespoon Grated Ginger (fresh)
- 3 cloves Minced Garlic (fresh)
- 1/2 cup Soy Sauce (quality brand)
- 1/4 cup Brown Sugar (or coconut sugar for a healthier option)
- 2 tablespoons Sesame Oil (authentic flavor)
Finishing
- 2 tablespoons Cornstarch (or arrowroot powder for gluten-free option)
- 2 tablespoons Green Onions (chopped)
- Water (for cornstarch slurry, as needed)
Instructions
- Slice the Beef: Begin by slicing the flank steak against the grain into thin strips, about ¼ inch thick. This helps ensure tenderness after slow cooking.
- Combine Marinade Ingredients: In a large mixing bowl, combine the sliced beef with grated ginger, minced garlic, soy sauce, brown sugar, and sesame oil. Mix thoroughly to coat the beef evenly.
- Transfer to Slow Cooker: Pour the marinated beef mixture into your slow cooker, spreading it out evenly to ensure uniform cooking.
- Cook the Beef: Set your slow cooker to low and cook the Mongolian beef for 6 to 7 hours, or alternatively, cook on high for 3 to 4 hours until the beef is tender and flavors meld.
- Prepare the Thickener: About 30 minutes before serving, mix cornstarch with a small amount of water to create a smooth slurry. This will thicken the sauce.
- Thicken the Sauce: Stir the cornstarch slurry into the slow cooker, mixing well. Let it cook for the remaining 30 minutes to allow the sauce to reach the desired consistency.
- Serve: Once cooking is complete, carefully plate the tender beef, drizzle extra sauce on top, and garnish with chopped green onions for a fresh, flavorful finish.
Notes
- For a gluten-free version, substitute soy sauce with tamari and cornstarch with arrowroot powder.
- Slice the beef against the grain to maximize tenderness after slow cooking.
- Use fresh ginger and garlic to deepen the flavor profile.
- The slow cooker method allows the beef to become extremely tender without drying out.
- Adjust sweetness by using brown sugar or coconut sugar according to your preference.
- Serve over steamed rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Keywords: Mongolian beef, slow cooker recipe, flank steak, tender beef, Asian slow cooker, easy dinner
