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Mongolian Beef

Mongolian Beef: Easy Slow Cooker Delight for Busy Nights

Mongolian Beef offers a savory and delicious homemade meal that rivals takeout, ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Additional Cooking Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Flank Steak Thinly sliced against the grain
For the Sauce
  • 1/2 cup Soy Sauce Use tamari for gluten-free
  • 1/4 cup Brown Sugar Coconut sugar as an alternative
  • 3 cloves Garlic Fresh minced
  • 1 tablespoon Ginger Fresh, or ground if needed
  • 2 tablespoons Cornstarch Can be omitted for lighter sauce
Optional Additions
  • 1 cup Bell Peppers Sliced, optional
  • 1 cup Broccoli Florets, optional

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by placing your flank steak on a cutting board and slicing it thinly against the grain, ensuring maximum tenderness.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, ginger, and cornstarch until smooth.
  3. Transfer the sliced beef into the slow cooker and pour the prepared sauce over it. Toss the beef to coat.
  4. Set your slow cooker on low and cover to cook for 3-4 hours.
  5. Check the beef after 3-4 hours, it should be tender. If it's not, cook for an additional 30 minutes.
  6. Once cooked, stir the Mongolian Beef, serve over rice or noodles, and garnish with green onions.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 35gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 15mg

Notes

Keep leftovers in an airtight container for up to 3-4 days. You can freeze for 2-3 months for longer storage.

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