Ultimate Slow Cooker Mongolian Beef (Print View)
Tender beef simmered in a rich, savory-sweet sauce with aromatic ingredients, creating melt-in-your-mouth flavor in just 4 hours.
# What You'll Need:
→ Beef
01 - 2 pounds flank steak, thinly sliced across the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce
03 - 3/4 cup brown sugar, packed
04 - 1/2 cup water
05 - 1/4 cup hoisin sauce
06 - 1 tablespoon sesame oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1/2 teaspoon crushed red pepper flakes
→ Slurry
10 - 1/4 cup cornstarch
11 - 1/4 cup cold water
→ Garnish
12 - 4 green onions, sliced
13 - 1 tablespoon toasted sesame seeds
# Method:
01 - Whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until sugar dissolves completely.
02 - Place sliced flank steak in a large zip-top bag, add cornstarch, seal tightly, and shake vigorously to coat all pieces evenly with starch.
03 - Transfer coated beef to slow cooker, pour sauce over meat, and stir to distribute. Cover and cook on low setting for 4 hours until beef reaches fork-tender consistency.
04 - During final 30 minutes, whisk cornstarch with cold water in small bowl until smooth, then stir into slow cooker. Continue cooking until sauce thickens to coating consistency.
05 - Serve immediately over steamed rice or noodles, topped with sliced green onions and toasted sesame seeds.
# Insider Tips:
01 -
- The beef becomes impossibly tender without any fancy techniques or constant attention
- That sauce hits the perfect balance between savory and sweet, the kind that makes you want to spoon it over everything
02 -
- Adding the slurry too early can cause the sauce to become overly thick and gummy
- Cutting the beef while partially frozen makes slicing against the grain so much easier
03 -
- Pat the beef dry with paper towels before tossing with cornstarch for better adhesion
- Letting the beef rest for 10 minutes after serving helps the sauce cling even better to every piece