Description
Tender flank steak cooked slowly in a sweet and savory Mongolian sauce, this slow cooker Mongolian beef is a flavorful and easy dinner solution. The beef becomes melt-in-your-mouth tender while soaking up a perfect balance of soy, brown sugar, and garlic, finished with fresh carrots and garnished with green onions and sesame seeds. Ideal for a comforting weeknight meal served over rice.
Ingredients
Main Ingredients
- 1 ½ pounds flank steak
- ¼ cup cornstarch
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- ¾ cup soy sauce
- ¾ cup water
- ¾ cup brown sugar
- 1 cup carrots, grated
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Beef: Cut the 1 ½ pounds flank steak into thin strips. Place the beef strips in a ziplock bag and add ¼ cup cornstarch. Seal the bag and shake it vigorously to evenly coat the beef strips with cornstarch.
- Make the Sauce: In a medium-sized bowl, whisk together 2 tablespoons olive oil, 1 teaspoon minced garlic, ¾ cup soy sauce, ¾ cup water, and ¾ cup brown sugar until fully combined. This mixture will create the signature sweet and savory Mongolian sauce.
- Combine Ingredients in Slow Cooker: Add the grated carrots and the cornstarch-coated flank steak strips into the slow cooker. Pour the prepared sauce over the beef and carrots, then stir everything gently to ensure the beef and carrots are coated evenly with the sauce.
- Slow Cook the Beef: Cover the slow cooker with its lid. Cook on high heat for 2 to 3 hours, or alternatively on low heat for 4 to 5 hours. The beef should become tender and infused with the sauce.
- Serve and Garnish: Once cooked, serve the Mongolian beef over a bed of steamed rice. Garnish with chopped green onions and a sprinkle of sesame seeds to add freshness and a nutty crunch.
Notes
- Flank steak is ideal for this recipe due to its flavor and texture that work well with slow cooking and cornstarch coating.
- If you prefer a thicker sauce, you can remove the lid in the last 30 minutes of cooking to allow some liquid to reduce.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Use fresh garlic for the best flavor; garlic powder can be a quick alternative but fresh is preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.