Crockpot Mongolian Beef Recipe
Mongolian Beef is a flavorful, tender dish that’s easy to prepare in a crockpot. With a sweet and savory sauce, it’s perfect for a comforting weeknight dinner served over steamed rice.
Ingredients
- 1 1/2 lbs flank steak, sliced thin
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 3 garlic cloves, minced
- 1 tsp ginger, minced
Instructions
- Step 1: Add the sliced flank steak, soy sauce, brown sugar, minced garlic, and minced ginger into the crockpot. Stir to combine all ingredients evenly.
- Step 2: Cook on low for 4 hours until the beef is tender and the flavors have melded together.
- Step 3: Mix the cornstarch with 1/4 cup of water in a small bowl to create a slurry. Stir this into the crockpot during the last 30 minutes of cooking to thicken the sauce.
- Step 4: Serve the Mongolian beef hot over steamed rice for a complete meal.
Tips & Variations
- For extra texture, add sliced green onions or toasted sesame seeds before serving.
- You can substitute flank steak with sirloin or skirt steak if preferred.
- If you like it spicier, add a pinch of red pepper flakes or a splash of chili garlic sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen beef in this recipe?
It’s best to use thawed beef sliced thinly for even cooking. Using frozen beef may result in uneven cooking and longer crockpot time.
What can I serve with Mongolian Beef?
This dish pairs well with steamed white or brown rice, cauliflower rice for a low-carb option, or even noodles for a hearty meal.
PrintCrockpot Mongolian Beef Recipe
This Crockpot Mongolian Beef recipe delivers tender, flavorful beef simmered in a savory-sweet sauce, perfect for an easy and comforting meal. Using a slow cooker allows the beef to become incredibly tender while the rich sauce melds beautifully with garlic and ginger, making it a hassle-free dinner option that pairs perfectly with steamed rice.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Ingredients
Beef and Marinade
- 1 1/2 lbs flank steak, sliced thin
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 garlic cloves, minced
- 1 tsp ginger, minced
Thickener
- 2 tbsp cornstarch
- 1/4 cup water (to mix with cornstarch)
Instructions
- Prepare the ingredients: Thinly slice the flank steak and mince the garlic and ginger to ensure even cooking and maximum flavor infusion during the slow cooking process.
- Combine in crockpot: Place the sliced beef, soy sauce, brown sugar, minced garlic, and ginger into the crockpot. Stir gently to combine all ingredients evenly.
- Slow cook the beef: Cook the mixture on low heat for 4 hours to allow the beef to become tender and the flavors to develop fully.
- Thicken the sauce: About 30 minutes before the cooking time ends, mix the cornstarch with 1/4 cup of water until smooth, then stir this slurry into the crockpot to thicken the sauce. Continue to cook for the remaining 30 minutes.
- Serve: Once the sauce has thickened and beef is tender, serve hot over steamed rice for a delicious, easy meal.
Notes
- Be sure to slice the flank steak thinly for best texture and tenderness.
- If you prefer a less sweet sauce, reduce the brown sugar slightly.
- For a gluten-free version, use tamari instead of soy sauce.
- Serve with steamed rice or your choice of vegetables for a complete meal.
- You can add sliced green onions or sesame seeds as garnish to enhance flavor and presentation.
Keywords: Mongolian beef, slow cooker recipe, crockpot beef, Asian slow cooker dinner, easy beef recipe
