Tender succulent Mongolian Beef is a perfectly simple dish to make using your slow cooker. The meat is very soft as it bursts with subtle flavors at each bite. Once you try this you will know why homecoming is often much better than eating out. The style of Mongolian Beef from most restaurants carry a healthy and almost over bearing salty flavor from using way too much soy sauce. This recipe provides a natural flavor of the beef that is gently enhanced by the green onions and other additives. Serve this fresh from the slow cooker and with your favorite rice. My family loved this and I am sure yours will too.
Watch the video and follow the simple instructions below to have the naturally developed flavors of Mongolian Beef on your table ready to eat. Like and share this or any of my recipes that you may find interesting from the growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all of my latest publications. Slow Cooker Mongolian Beef provides a gorgeous natural flavor profile that is both succulent and delicious.
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Clean and trim fat from the steak. Slice the steak against the grain.
Place the steak in a bowl. Add cornstarch & baking soda.
Mix well.
In the slow cooker: add soy sauce, dark soy sauce, brown sugar, shaoxing wine, oil, garlic and mix.
Add beef
Mix until uniformly coated.
Slow cook on high for 2 ½ – 3 hours (cook on low for 4-5 hours) or until the meat is tender.
Remove the lid and mix the beef until well coated with the sauce. Add green onions then mix again. Cover with the lid for 3 minutes or until the green onions have slightly wilted.
Garnish with sesame seeds. Serve with rice or vegetables. Enjoy!
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Slow Cooker Mongolian Beef
Equipment
- Slow Cooker
Ingredients
- 1 ½ lbs flank steak
- 2 tsp cornstarch
- 2 tsp baking soda
- 1 cup green onions cut into 1" long
Sauce
- 6 tbsp soy sauce
- 3 tbsp shaoxing wine or dry sherry
- 3 tbsp brown sugar
- 1 tbsp vegetable or canola oil
- 1 tsp dark soy sauce
- 4 garlic cloves minced
Instructions
- Clean and trim fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add cornstarch, baking soda and mix well.
- In the slow cooker: add soy sauce, dark soy sauce, brown sugar, shaoxing wine, oil, garlic and mix. Add beef and mix until uniformly coated.
- Slow cook on high for 2 ½ – 3 hours (cook on low for 5-6 hours) or until the meat is tender.
- Remove the lid and mix the beef until well coated with the sauce. Add green onions then mix again. Cover with the lid for 3 minutes or until the green onions have slightly wilted. Season with salt if needed.
Garnish with sesame seeds. Serve with rice or vegetables. Enjoy!
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