Recipe Image

Servings:

Slow Cooker Mongolian Beef

Mongolian Beef gets an upgrade! Take just a few minutes in the morning to toss all the ingredients in a crockpot and by evening, melt-in-your-mouth Slow Cooker Mongolian Beef with the most incredible velvety sauce is ready to be served!

Total Time

4hr 15min

3.0

2 Ratings

Author: Wok & Skillet

Servings:

Ingredients

Mongolian Beef

•

2 lb

Flank Steak , thinly sliced

or Beef Tenderloin

•

2 Tbsp

Cooking Oil

•

1 tsp

Salt

•

as needed

Ground Black Pepper

•

1/3 cup

Corn Starch

•

to taste

Finely Chopped Scallions

Sauce

•

1/3 cup

Soy Sauce

•

1/3 cup

Water

•

4 Tbsp

Rice Vinegar

•

4 Tbsp

Brown Sugar

•

2 Tbsp

Thinly Sliced Fresh Ginger

Cooking Instructions

Place the Flank Steak (2 lb) in a bowl or a large Ziploc bag. Coat the beef in Cooking Oil (2 Tbsp) , Salt (1 tsp) , Ground Black Pepper (as needed) , and Corn Starch (1/3 cup) . Toss to coat evenly.

Pour Soy Sauce (1/3 cup) , Water (1/3 cup) , Rice Vinegar (4 Tbsp) , Brown Sugar (4 Tbsp) , and Fresh Ginger (2 Tbsp) into your slow cooker.

Give the sauce a stir, then add the sliced beef. Stir again to coat the beef in the sauce.

Place the lid on your crockpot, then cook on low for 5–6 hours, or on high for 3–4 hours.

Top with Scallions (to taste) , then serve with steamed white rice or brown rice.

Author's Notes

The sauce should be velvety and not gritty. If it is gritty, continue cooking (if the slow cooker wasn’t already on high, switch it to high) until the sauce has thickened up a bit more and the texture is silky smooth.

Nutrition Per Serving

CALORIES

313

FAT

14.5 g

PROTEIN

26.9 g

CARBS

18.2 g