Slow Cooker Mongolian Beef
User Reviews
4.7
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Prep Time
10 mins
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Slow Cooker
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6 Servings
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Calories
348 kcal
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Course
Main Course, Dinner
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Cuisine
Asian-American Fusion
Slow Cooker Mongolian Beef
Description
Slow Cooker Mongolian Beef combines flank steak strips with a sauce of soy sauce, brown sugar, garlic, and water, thickened lightly by cornstarch coating. The grated carrots incorporated into the sauce lend a mild sweetness and delicate texture. Cooking in a slow cooker on low or high heat allows the beef to become tender and absorb the sauce flavors fully. Green onions and sesame seeds added at serving give a fresh, nutty finish to the dish.
The cooking method yields beef that is soft and not overcooked due to the gentle heat over several hours. The sauce balances savory and sweet components, complemented by the aromatic garlic.
This Mongolian beef is suited to serving over plain rice so the rich sauce can be soaked up. It works well as a main for a weekday meal when you want to prepare ahead and have a hot dish ready with minimal active time.
The cornstarch coating on the beef helps thicken the sauce slightly and gives the meat a silky texture. Stirring to coat all ingredients in the slow cooker ensures even flavor distribution. Garnishing just before serving preserves the brightness of the green onions and crunch of the sesame seeds.
Ingredients
- 1 ½ pounds flank steak
- ¼ cup cornstarch
- 2 tablespoons olive oil
- 1 teaspoon garlic minced
- ¾ cup soy sauce
- ¾ cup water
- ¾ cup brown sugar
- 1 cup carrot grated
- green onions for garnish
- sesame seeds for garnish
Instructions
- Cut 1 ½ pounds flank steak into thin strips. In a ziplock bag, add flank steak pieces and ¼ cup cornstarch. Shake to coat.
- In a medium-sized bowl, add 2 tablespoons olive oil, 1 teaspoon garlic, ¾ cup soy sauce, ¾ cup water, and ¾ cup brown sugar. Whisk to combine and add to the slow cooker.
- Add 1 cup carrots, and coated flank steak to the slow cooker and stir until coated in the sauce.
- Cover and cook on high for 2-3 hours or on low for 4-5 hours.
- Serve over rice and garnish with green onions and sesame seeds,.
Notes
- Coating the flank steak with cornstarch before cooking helps thicken the sauce and gives a smooth texture to the beef.
- Cooking time can be adjusted between 2-3 hours on high or 4-5 hours on low to achieve desired tenderness.
- This dish is best served fresh over rice and garnished immediately with green onions and sesame seeds.
- Grated carrots add subtle sweetness; do not substitute with sliced carrots as texture and cooking time will vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 68mg | 23% |
| Sodium | 1705mg | 71% |
| Potassium | 555mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 3564IU | 71% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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