Savory Slow Cooker Mongolian Beef Recipe Made Easy

Are you ready to impress your family with a delicious meal? This Savory Slow Cooker Mongolian Beef Recipe is simple, takes little prep time, and packs big flavor! You'll learn how to cook juicy flank steak in a rich sauce made with soy sauce and brown sugar. Whether you're a busy parent or a culinary novice, this recipe makes it easy to enjoy a tasty dinner without the stress. Let’s get started!

Ingredients

Main Ingredients

- 2 lbs flank steak, sliced into thin strips

- 1/2 cup soy sauce (low sodium recommended)

- 1/4 cup brown sugar

- 1/4 cup hoisin sauce

Optional Ingredients

- 1/2 teaspoon red pepper flakes

- Green onions for garnish

Serving Suggestions

- Cooked jasmine rice

- Additional soy sauce for serving

I love using flank steak for this dish. It cooks well in the slow cooker and gets super tender. The soy sauce adds a nice salty touch. Brown sugar brings sweetness, and hoisin sauce adds depth. If you want some heat, add red pepper flakes. Green onions add a fresh touch when serving.

For serving, jasmine rice pairs well with the beef. You can drizzle more soy sauce over the dish if you like. This recipe is simple, but it packs a lot of flavor!

Step-by-Step Instructions

Preparing the Beef

Start by slicing 2 lbs of flank steak into thin strips. Place the beef in a large bowl. Add 1 tablespoon of cornstarch and toss it well. This coating helps the sauce stick and makes the beef tender. Make sure each piece is coated evenly.

Making the Sauce

In a separate bowl, gather your sauce ingredients. Whisk together 1/2 cup of soy sauce, 1/4 cup of brown sugar, 1/4 cup of hoisin sauce, 1 tablespoon of minced ginger, and 4 minced garlic cloves. If you like heat, add 1/2 teaspoon of red pepper flakes. Mix until the sugar dissolves completely.

Cooking in the Slow Cooker

Now, combine the beef and sauce. Place the coated beef strips in the slow cooker. Pour the sauce over the beef and stir well. Make sure every piece is covered. Set the slow cooker to low for 5-6 hours or high for 3-4 hours. The beef will become very tender and flavorful. Near the end of cooking, mix 1 tablespoon of cornstarch with 1/4 cup of water to make a slurry. Stir this into the slow cooker for the last 15-30 minutes to thicken the sauce. Enjoy your meal!

Tips & Tricks

Achieving Tender Beef

To get tender beef, cooking time matters. Use low heat for 5-6 hours or high for 3-4 hours. This slow cooking breaks down the meat fibers. It turns the flank steak soft and juicy. Always check if the beef is fork-tender before serving.

Thickening the Sauce

To thicken the sauce, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1/4 cup of water. Stir this mixture into the slow cooker near the end of cooking. Cook for 15-30 more minutes on high. This will give you a nice, thick sauce.

Enhancing Flavor

Add extra spices for more flavor. Try a pinch of black pepper or a dash of sesame oil. You can also mix in some extra ginger or garlic. This can make the dish even better. For a sweet touch, add more brown sugar or hoisin sauce.

Variations

Alternative Proteins

You can swap the flank steak for chicken or tofu. Chicken thighs work well; they stay juicy. Cut them into strips like the beef. For tofu, use firm tofu and press it to remove extra water. Then, cube it and follow the same steps. This gives a nice twist to the dish and fits different diets.

Different Flavor Profiles

You can adjust the sauce for a unique taste. Try adding sesame oil for a nutty flavor. A splash of rice vinegar adds brightness. If you enjoy sweetness, increase the brown sugar. To make it spicy, add more red pepper flakes. Play around with these ingredients to find your favorite mix.

Adding Vegetables

Incorporating veggies makes this dish even better. Bell peppers add color and crunch. Slice them and toss them in with the beef. Broccoli is another great option; it soaks up the sauce and adds nutrition. You can add these veggies near the end of cooking for the best texture.

Storage Info

Storing Leftovers

You can store your Mongolian beef in airtight containers. This keeps the beef fresh. I recommend glass containers or plastic ones that seal well. Make sure to let it cool before sealing. Store in the fridge for up to three days. If you plan to eat it later, portion it out. This way, you can grab just what you need.

Reheating Instructions

To reheat Mongolian beef, the best method is on the stove. Place it in a pan over medium heat. Stir it often to avoid burning. You can add a splash of water or broth to keep it moist. If you prefer the microwave, use a microwave-safe dish. Cover it loosely with a lid or plastic wrap. Heat in one-minute intervals, stirring in between, until hot.

Freezing Options

You can freeze Mongolian beef for up to three months. Divide it into smaller portions for easy meals later. Place it in freezer-safe bags or containers. Press out any extra air to avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. You can also use the microwave's defrost setting if you're in a hurry. After thawing, reheat it on the stove for the best taste and texture.

FAQs

What can I substitute for flank steak?

You can use several cuts of beef if you cannot find flank steak. Here are some good options:

- Skirt steak: This cut is similar in texture and flavor.

- Sirloin steak: A tender option that works well in this dish.

- Chuck roast: This cut is more affordable and can be very tender when cooked low and slow.

Each cut will give a slightly different taste, but they all work well in a slow cooker.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free with some simple swaps. Use gluten-free soy sauce instead of regular soy sauce. Many brands offer a gluten-free option that tastes great. Look for tamari sauce as well. It has a similar flavor and works perfectly in this dish.

How long can I store leftovers?

You can store leftovers of Mongolian beef in the fridge for up to 3-4 days. Make sure to keep it in an airtight container. This helps keep the flavors fresh and prevents odors from other foods in the fridge.

In this blog post, we explored the key ingredients and steps for making Mongolian beef. You learned how to prepare flank steak, create a tasty sauce, and cook everything in a slow cooker. We also covered helpful tips for tender beef, flavor enhancement, and variations to suit your taste. Remember to store leftovers properly and reheating them can bring back that delicious flavor. With these insights, you're set to make a fantastic dish that you and others will enjoy. Now, it's time to cook and savor your creation!