Description
A delightful Crockpot Mongolian Beef recipe that combines savory and sweet flavors for a tender meal with minimal effort.
Ingredients
Scale
- 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)
Instructions
- Slice the flank steak against the grain into thin strips, about 1/4-inch thick.
- Prepare the sauce by combining soy sauce, brown sugar, and water in a medium bowl.
- Make the cornstarch slurry by blending it with a few tablespoons of cold water in a small bowl.
- Sear the beef in a skillet with vegetable oil over medium-high heat until browned, about 2-3 minutes per side.
- Transfer the browned beef to the crockpot, including all juices.
- Add the prepared soy sauce mixture, garlic, ginger, and red pepper flakes to the crockpot.
- Cook on low for 4-6 hours or on high for 2-3 hours until the beef is fork-tender.
- Thicken the sauce by stirring in the cornstarch slurry 30 minutes before serving.
- Garnish with chopped green onions before serving.
Notes
For extra flavor, consider marinating the meat before cooking. Serve with steamed vegetables for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 15g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Mongolian Beef, Crockpot Recipe, Slow Cooker, Easy Dinner, Asian Cuisine