Mongolian Beef Slow Cooker

$- 2 lbs flank steak, thinly sliced - 1/4 cup soy sauce - 1/4 cup brown sugar - 1/2 cup beef broth - 2 teaspoons minced ginger - 4 cloves garlic, minced - 1 large onion, sliced - 1 bell pepper, sliced (red or green) - 1/4 teaspoon black pepper - 1 tablespoon cornstarch - 2 tablespoons water - 3 green onions, chopped - Sesame seeds This recipe uses simple yet flavorful ingredients. The flank steak is key. It cooks well and becomes tender. The soy sauce adds savory depth. Brown sugar brings a touch of sweetness. The beef broth gives the dish body. Minced ginger and garlic add warmth and aroma. Onions and bell peppers add color and crunch. I love using fresh ingredients for the best taste. You can swap in fresh ginger if you prefer. Just remember, fresh ginger has a stronger flavor. Adjust the amount based on your taste. For the garnish, the green onions add freshness. The sesame seeds give a nice crunch. Together, they make the dish pop. You can also experiment with other toppings if you like. To get started, you need to make the sauce. In a small bowl, combine: - 1/4 cup soy sauce - 1/4 cup brown sugar - 1/2 cup beef broth - 2 teaspoons minced ginger - 4 cloves garlic, minced - 1/4 teaspoon black pepper Stir all the ingredients together until they blend well. This sauce is the heart of your Mongolian beef. It brings out the flavors and makes the dish shine. Now, it's time to layer your ingredients in the slow cooker. First, take 2 lbs of flank steak, thinly sliced. Place it in the slow cooker and coat it with the sauce you just made. Make sure every piece of beef is covered. Next, add the sliced veggies on top: - 1 large onion, sliced - 1 bell pepper, sliced (you can use red or green) This adds color and crunch to your dish. Cover the slow cooker and set it to cook. You have two options: - Cook on low for 4-5 hours - Cook on high for 2-3 hours Choose whichever works best for you. The meat should be tender when done. In the last 30 minutes of cooking, thicken the sauce. Mix together: - 1 tablespoon cornstarch - 2 tablespoons water Stir this mixture into the slow cooker. This step will give your sauce a nice, rich texture. Once everything is ready, serve your Mongolian beef hot. Enjoy! - Choose the right cut of beef: I recommend flank steak. It is tender and flavorful. Slice it thinly against the grain for the best texture. - Marinade options for extra flavor: You can add more depth by marinating the beef. Mix soy sauce, ginger, and garlic. Let it sit for 30 minutes before cooking. - Differences between low and high settings: Low settings cook the meat slowly over 4-5 hours. High settings cook faster, taking 2-3 hours. Both make the beef tender, but low gives better flavor. - How to adjust for slower cookers: If your slow cooker runs hot, check the meat sooner. You may need to use the lower setting to avoid overcooking. - Accompaniments that complement Mongolian beef: Serve with steamed broccoli or snap peas. These add color and crunch. - Best rice or noodle options: I love serving this dish over jasmine rice or egg noodles. Both soak up the sauce well and balance the flavors. {{image_2}} You can always switch up cuts of beef for this recipe. Flank steak works great, but you can use sirloin or chuck roast too. Each cut offers a different taste and texture. For a veggie boost, add carrots or snow peas. They add color and crunch, making the dish more fun and tasty. Want to spice it up? Add red pepper flakes to give your Mongolian beef some heat. If you prefer sweet, try adding pineapple or hoisin sauce. These options create a new twist while keeping the core flavors intact. Experimenting with spices can turn a simple dish into something special. How you serve this dish can change the experience. You can use lettuce wraps for a fresh, crunchy bite. Or, serve it over rice for a hearty meal. If you want a Western spin, consider making tacos or burritos using the beef. Each style brings a unique flair to your table! To store leftover Mongolian beef, let it cool first. Place it in an airtight container. This will keep it fresh and safe. I like using glass or plastic containers with tight lids. They help prevent spills and keep smells in check. For freezing, place the beef in freezer-safe bags. Squeeze out as much air as you can. This helps avoid freezer burn. Label the bags with the date. When you're ready to eat, thaw it in the fridge overnight. Reheat it in a pan or microwave until hot. Mongolian beef lasts about 3 to 4 days in the fridge. If you freeze it, it can last up to 3 months. Check for signs of spoilage, like off smells or changes in color. If it smells weird or looks slimy, it's best to toss it out. Yes, you can use chicken or pork instead of beef. The cooking times may change. Chicken cooks faster, so check for doneness at around 2 hours on high. Pork may need a bit longer, similar to beef. Choose cuts that are tender and flavorful for best results. To make a smaller portion, cut the ingredients in half. Use 1 lb of flank steak and reduce the sauce ingredients accordingly. This will keep the taste strong while serving about three people. You can also freeze leftovers for later. The best way to reheat Mongolian beef is on the stove. Use a pan over medium heat. Stir often until heated through. You can also microwave it in short bursts, stirring in between. Add a splash of beef broth to keep it moist. Yes, you can use fresh ginger. Just peel and grate it finely. Use about 1 tablespoon of fresh ginger instead of 2 teaspoons of minced. Fresh ginger will give a brighter flavor to the dish. Yes, you can make a vegetarian version. Use tofu or seitan as the main protein. Replace the beef broth with vegetable broth. All other ingredients can stay the same. This way, you still get that tasty Mongolian flavor without meat. Mongolian beef is a tasty dish you can easily make at home. We covered the main ingredients, sauce preparation, and slow-cooking tips. You learned about perfecting the recipe and helpful variations. Remember, you can add your favorite veggies or swap proteins for fun twists. With the right storage and reheating methods, you can enjoy this meal anytime. I hope you feel ready to cook and customize your own delicious Mongolian beef!$

Mongolian Beef Slow Cooker

Discover the savory delight of Mongolian Beef Bliss, a mouthwatering slow cooker recipe that will impress your family and friends! With tender flank steak and a deliciously rich sauce made from soy sauce, brown sugar, and ginger, this dish is perfect for busy days. Ready in just a few hours, it's sure to become a favorite at your dinner table. Click now to explore the full recipe and bring this flavorful meal to life! #MongolianBeef #SlowCookerRecipes #EasyDinner #DeliciousMeals

Print Recipe Save Recipe

Ingredients

2 lbs flank steak, thinly sliced

1/4 cup soy sauce

1/4 cup brown sugar

1/2 cup beef broth

2 teaspoons minced ginger

4 cloves garlic, minced

1 large onion, sliced

1 bell pepper, sliced (red or green)

1/4 teaspoon black pepper

1 tablespoon cornstarch

2 tablespoons water

3 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions

In a small mixing bowl, combine soy sauce, brown sugar, beef broth, minced ginger, minced garlic, and black pepper. Stir well to create the sauce.

Place the sliced flank steak in the slow cooker and pour the sauce over it, making sure the meat is well-coated.

Add the sliced onion and bell peppers on top of the meat.

Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours until the meat is tender.

In the last 30 minutes of cooking, mix the cornstarch and water in a small bowl to create a slurry. Stir this mixture into the slow cooker to thicken the sauce.

Once done, taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions and sesame seeds on top.

Prep Time, Total Time, Servings: 15 mins | 5 hours (low) or 3 hours (high) | Serves 6