Savory Slow Cooker Mongolian Beef

$- 2 pounds flank steak, sliced against the grain - 1 cup soy sauce (low sodium recommended) - 1 cup brown sugar - ½ cup vegetable oil - 1 tablespoon minced garlic - 1 tablespoon minced ginger - 1 teaspoon red pepper flakes (adjust for spice preference) - 4 green onions, chopped (reserve some for garnish) - 1 cup beef broth - 2 tablespoons cornstarch - Cooked rice for serving Gathering the right ingredients is key for making this dish shine. Flank steak is the star here. It is flavorful and tender when cooked low and slow. Soy sauce adds a rich, salty taste. Brown sugar brings a touch of sweetness that balances the salt. Vegetable oil gives a nice base for the marinade. I add garlic and ginger for warmth and depth. They also help make the dish smell amazing while it cooks. Red pepper flakes let you control the heat level. You can add more or less based on your taste. Green onions add freshness and a pop of color. Save some for the top when serving. You can enhance your dish with optional items. Beef broth adds a deeper flavor, making the sauce richer. Cornstarch helps thicken it up later. Serve it over cooked rice for a complete meal. {{ingredient_image_1}} To start, you need to make the marinade. In a large bowl, combine: - 1 cup soy sauce - 1 cup brown sugar - ½ cup vegetable oil - 1 tablespoon minced garlic - 1 tablespoon minced ginger - 1 teaspoon red pepper flakes Whisk all these ingredients together until the sugar dissolves. This mix brings a sweet and savory flavor to the beef. The red pepper flakes add a nice kick. If you want less heat, use fewer flakes. Next, take 2 pounds of flank steak, sliced against the grain. Toss the beef in the marinade. Make sure each piece is well coated. This step helps the beef soak up all those great flavors. Once mixed, transfer everything into the slow cooker. It should look delicious already! Now it’s time to cook. Set your slow cooker to low for 6-8 hours or high for 3-4 hours. Before closing the lid, add 1 cup of beef broth. This adds moisture and richness. The longer you cook, the more tender the beef gets. About 30 minutes before you plan to eat, mix 2 tablespoons of cornstarch with 3 tablespoons of water to form a slurry. Stir this into the slow cooker. This will thicken the sauce and make it glossy. Once everything looks good, stir in the chopped green onions. Reserve some for garnish. Serve the Mongolian beef over warm cooked rice. Enjoy your flavorful meal! For slow cooking, flank steak is the best choice. It is tender and flavorful. Always slice against the grain. This makes the meat softer and easier to chew. If you use a different cut, like chuck roast, it will also work. Just be sure to adjust the cooking time since it is thicker. If you want more heat, add more red pepper flakes. Start with a little, then taste. You can also use fresh chili peppers or sriracha sauce for heat. If you prefer milder flavors, reduce the red pepper flakes. You can also skip them entirely if you like it sweet. To boost the flavor, add herbs or spices. Consider adding crushed black pepper or sesame seeds. Fresh ingredients are always best for taste. Use fresh ginger and garlic for more punch. Dried herbs can work too but may lack some freshness. Feel free to experiment and find your favorite mix! Pro Tips Choose the Right Cut: Flank steak is ideal for this recipe due to its tenderness when cooked low and slow. Make sure to slice it against the grain for maximum tenderness. Marinate for Flavor: If time allows, marinating the beef for a few hours or overnight can enhance the flavor significantly. Just ensure to keep it refrigerated. Adjust the Spice Level: The red pepper flakes can be adjusted based on your heat preference. Start with less if you're unsure and add more later. Leftovers Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the beef's tenderness. {{image_2}} You can swap flank steak for chicken. Use boneless, skinless thighs or breasts. The cooking time stays the same. This gives a lighter taste, but still keeps the dish flavorful. For a vegetarian version, try using tofu. You can use firm or extra-firm tofu for best results. Press the tofu to remove excess water, then cut it into cubes. You can marinate it just like the beef. This will soak up all the yummy flavors. To add more depth, consider using sesame oil. This oil gives a warm, nutty taste that pairs well with the sweet sauce. A tablespoon or two will elevate your dish. You can also add hoisin sauce for a hint of sweetness and tang. Just mix it in with the soy sauce before marinating. Adding vegetables can also enhance your meal. Try bell peppers or broccoli. These veggies cook well and add color. Toss them into the slow cooker about an hour before serving. Serve your Mongolian beef over different types of rice. Jasmine rice is fragrant and pairs nicely. Brown rice offers a nutty flavor and more fiber. For a fun twist, try serving it with fried rice. You can also add a side of steamed vegetables. This balances the meal and adds nutrients. Consider a simple salad with a light dressing for freshness. To store your Slow Cooker Mongolian Beef, let it cool first. Place it in an airtight container. This keeps the beef fresh and safe. The cooked Mongolian beef lasts about 3 to 4 days in the fridge. You can freeze the Mongolian beef for later use. First, let it cool completely. Then, transfer it to a freezer-safe container or bag. Make sure to squeeze out any extra air. It can stay frozen for about 2 to 3 months. To thaw, place it in the fridge overnight. For reheating, warm it in a pot over low heat, stirring often. You can also microwave it in short bursts until hot. Leftover beef can be a great base for other meals. Try making beef tacos or stir-fries! You can also add it to salads for a quick lunch. To keep the sauce fresh, store it separately. This will prevent the beef from getting soggy. Enjoy your tasty leftovers in new and exciting ways! Cooking this dish is simple. On low, it takes about 6-8 hours. If you are short on time, the high setting cooks it in 3-4 hours. The low setting lets the meat get super tender. It also allows the flavors to blend well. The high setting is quicker but may not give as rich a taste. Choose based on your schedule! Yes, you can try other cuts. Flank steak is best for its tenderness. However, you can use chuck roast or sirloin too. Chuck is more affordable but may need longer to cook. Sirloin is also good and tender. Keep in mind, the cut you choose affects the taste and texture. This recipe is not gluten-free due to soy sauce. But you can easily make it gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that tastes great. Also, check your beef broth for gluten-free options. This way, you can enjoy the same great flavor without gluten! This article covered the key ingredients and steps for making Slow Cooker Mongolian Beef. You learned how to prepare the marinade, marinate the beef, and the cooking process. Tips on spice levels and variations expanded your options. Finally, remember that you can customize this dish to fit your taste. Experiment with flavors and enjoy the ease of slow cooking. Whether you serve it with rice or veggies, your meal will be delicious and comforting. Happy cooking!$

Savory Slow Cooker Mongolian Beef

A delicious and tender Mongolian beef dish made in a slow cooker, perfect for serving over rice.

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Prep Time 15

Cook Time 6

Total Time 7 15

Course Main Course

Cuisine Asian

Servings 6

Calories 400 kcal

Ingredients

2 pounds flank steak, sliced against the grain
1 cup soy sauce (low sodium recommended)
1 cup brown sugar
½ cup vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon red pepper flakes
4 pieces green onions, chopped (reserve some for garnish)
1 cup beef broth
2 tablespoons cornstarch
3 tablespoons water
as needed serving cooked rice

Instructions

In a large bowl, combine soy sauce, brown sugar, vegetable oil, minced garlic, minced ginger, and red pepper flakes. Whisk until sugar is dissolved and well mixed.
Add the sliced flank steak into the bowl and toss to coat all the pieces in the marinade.
Transfer the beef and marinade into the slow cooker along with the beef broth. Stir gently to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the meat is tender.
About 30 minutes before serving, mix cornstarch and water in a small bowl to form a slurry. Stir it into the slow cooker to thicken the sauce.
Once the sauce has thickened to your liking, stir in chopped green onions, reserving a few for garnish.
Serve the Mongolian beef over cooked rice, topping it with remaining green onions for garnish.

Notes

Adjust red pepper flakes for desired spice level.

Keyword beef, Mongolian, slow cooker