Name: Irresistibly Tender Crockpot Mongolian Beef
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Asian
Ingredients: 2 pounds flank steak (sliced against the grain); 1/2 cup soy sauce (use tamari for gluten-free); 1/2 cup brown sugar (coconut sugar works as a substitute); 1/4 cup water; 2 tablespoons cornstarch (mix with cold water for slurry); 2 tablespoons vegetable oil (for searing beef); 6 cloves garlic (minced); 1 teaspoon ginger (minced, fresh or ground); 1/2 teaspoon red pepper flakes (adjust for spice preference); 4 green onions (chopped, for garnish); Cooked rice (for serving)

why make this recipe

Crockpot Mongolian Beef is a delightful dish that brings an explosion of flavors to your table with minimal effort. This recipe is perfect for busy weeknights or for serving guests at a gathering. The slow cooker does all the hard work, allowing the flank steak to cook to tender perfection while absorbing the savory and sweet sauce. It’s a dish that pairs beautifully with rice, making it a complete meal. Plus, it’s incredibly simple to prepare—just a little bit of slicing and mixing, and your crockpot takes care of the rest!

how to make Irresistibly Tender Crockpot Mongolian Beef

Making Irresistibly Tender Crockpot Mongolian Beef is easier than you might think! Here’s a step-by-step guide to ensure your dish turns out perfect every time.

Ingredients :

2 pounds flank steak (sliced against the grain)
1/2 cup soy sauce (use tamari for gluten-free)
1/2 cup brown sugar (coconut sugar works as a substitute)
1/4 cup water (helps dissolve the sugar)
2 tablespoons cornstarch (mix with cold water for slurry)
2 tablespoons vegetable oil (for searing beef)
6 cloves garlic (minced)
1 teaspoon ginger (minced, fresh or ground)
1/2 teaspoon red pepper flakes (adjust for spice preference)
4 green onions (chopped, for garnish)
Cooked rice (for serving)

Directions :

Slice the Steak: First, cut the flank steak against the grain into thin strips, about 1/4-inch thick. Cutting against the grain helps to ensure that the beef remains incredibly tender.
Prepare the Sauce: In a medium bowl, combine the soy sauce, brown sugar, and water. Mix well until the brown sugar dissolves completely. This will create a sweet-savory glaze that adds amazing flavor to your beef.
Make the Cornstarch Slurry: In another small bowl, blend the cornstarch with a few tablespoons of cold water until smooth. This slurry will help thicken the sauce later.
Sear the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Add the steak strips in batches, making sure not to overcrowd the pan. Sear the steak until it is browned all over, which should take about 2-3 minutes per side. Browning the beef adds depth to the flavor.
Transfer to Crockpot: Once the beef is nicely browned, transfer it to the crockpot. Make sure to move all those delicious juices from the skillet into the crockpot as well.
Add the Sauce and Seasonings: Drizzle the prepared soy sauce mixture over the beef in the crockpot. Then add the minced garlic, ginger, and red pepper flakes. Stir gently to coat every piece of steak well with the sauce.
Cook: Close the lid of the crockpot and let it cook on low for about 4-6 hours or on high for 2-3 hours. The goal is to achieve fork-tender beef that melts in your mouth.
Thicken the Sauce: About 30 minutes before you plan to serve, stir in the cornstarch slurry to thicken the sauce. Re-cover the crockpot and let it cook until your desired sauce consistency is reached.
Garnish and Serve: Just before you’re ready to serve, sprinkle the chopped green onions over the whole dish for an added crunch and burst of color. Plate the Mongolian beef over a bed of fluffy cooked rice.

how to serve Irresistibly Tender Crockpot Mongolian Beef

To serve your Irresistibly Tender Crockpot Mongolian Beef, simply place a generous portion over a serving of white or brown rice. The rice will soak up the delicious sauce, enhancing the flavor of each bite. You can also add some steamed vegetables on the side for a balanced meal. Presentation matters, so consider serving it in a nice bowl with a sprinkle of green onions on top to make it visually appealing.

If you’re feeling extra fancy, you can garnish each plate with sesame seeds or serve it with warm pita or tortillas. Mongolian beef can also be served in lettuce wraps for a light, tasty twist. Enjoy the meal hot while sharing it with friends and family!

how to store Irresistibly Tender Crockpot Mongolian Beef

If you have leftovers, storing your Irresistibly Tender Crockpot Mongolian Beef is simple! Allow the beef to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for 3-4 days.

For longer storage, freeze any leftovers in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat on the stove or in the microwave. Just be sure to stir it well to help regain its original delicious consistency.

tips to make Irresistibly Tender Crockpot Mongolian Beef

Select the Right Cut of Meat: Flank steak is perfect for this recipe, but you can also use skirt steak or sirloin for similar results. Just make sure whatever beef you choose is sliced thinly against the grain for tenderness.
Marinate for Extra Flavor: If you have a bit of time, marinating the sliced meat in the soy sauce, brown sugar, garlic, and ginger for an hour or overnight in the refrigerator can enhance the flavor even further.
Adjust the Spice Level: If you prefer a spicier dish, you can increase the amount of red pepper flakes. Alternatively, for less heat, reduce or eliminate them.
Use Fresh Ingredients: Whenever possible, opt for fresh garlic and ginger. They pack more flavor compared to dried versions.
Customize Your Veggies: Feel free to add a variety of vegetables such as bell peppers, carrots, or broccoli into the slow cooker while the beef is cooking. This adds both nutrition and texture to the dish.

variation

If you want to switch things up a bit, consider trying these variations:

Vegetarian Version: Replace the beef with firm tofu or tempeh to make a delicious vegetarian Mongolian dish. Make sure to press and remove excess moisture from tofu before adding it to the crockpot.
Different Proteins: Chicken, pork, or even shrimp can be used instead of beef. Adjust the cooking time accordingly, as chicken and shrimp may cook faster than beef.
Noodle Dish: Serve the Mongolian beef over cooked noodles instead of rice. This gives a nice twist and adds a different culinary experience.
Sweet and Sour Variation: Change the sauce by adding pineapple juice or vinegar for a sweet and sour flavor profile.

FAQs

1. Can I use frozen flank steak?

Yes, you can use frozen flank steak. However, be sure to thaw it completely before slicing and cooking. This ensures even cooking and better tenderness.

2. Is Mongolian beef spicy?

Mongolian beef typically has a mild heat level, especially if you adjust the red pepper flakes. If you prefer it with more spice, feel free to add more red pepper flakes or even some sliced fresh chili peppers.

3. Can I cook this dish on the stovetop instead of a crockpot?

Yes, you can definitely make Mongolian beef on the stovetop. Sear the beef in a skillet, then add the sauce ingredients and let it simmer for about 20-30 minutes until the sauce thickens and the beef is tender.

4. How can I make the sauce less sweet?

If you prefer a less sweet sauce, simply reduce the amount of brown sugar. You can also add extra soy sauce to balance the flavors.

5. Can I double the recipe?

Absolutely! Just ensure your crockpot has enough space to accommodate the extra ingredients. If you have to, you can cook in batches. Doubling the sauce will also enhance the flavors across the larger amount of meat.

By following this straightforward guide, you’ll have a mouthwatering dish of Irresistibly Tender Crockpot Mongolian Beef that’s sure to impress anyone who tries it! Enjoy the rich flavors and joyful gatherings that come with sharing this delightful meal.