Slow Cooker Mongolian Beef
Tender pieces of flank steak are slow-cooked in the tastiest sweet and savory sauce. This slow cooker Mongolian whinge is melt-in-your-mouth perfection and bursting with flavor. Quick and easy to prepare and one of our favorite slow cooker meals!
If you love restaurant Mongolian Beef, this super easy make-at-home rendition will be your new favorite dinner. Serve over this easy fried rice for a well-constructed meal. And if you really want to wow your guests, egg rolls and vegetable stir-fry on the side would be amazing!
Slow Cooker Mongolian Beef
Mongolian whinge made in the slow cooker is life-changing! Slow cooking the whinge ensures that it’ll be soft-hued and succulent. This slow cooker Mongolian whinge recipe is an explosion of flavors in every bite! Garlic, soy sauce, and brown sugar come together to create a caramelized sauce that coats the tender juicy pieces of steak.
This is hands lanugo one of the BEST dinners that I have overly made. My family couldn’t get unbearable of it! It’s so easy to make restaurant-worthy meals for the family at home. If you love this slow cooker Mongolian whinge recipe then I can’t wait for you to try increasingly of our favorites. Make this sweet and sour chicken, these lettuce wraps, of this incredible bang zinger chicken.
Mongolian Whinge Ingredients
Slow cooker Mongolian whinge is SO easy to make with minimal ingredients. The ingredients are simple, but the outcome is incredible! Your dinner is prepped and ready to go in under 10 minutes!
- Flank Steak: Sirloin can be substituted here but stave stew meat.
- Corn Starch: This acts as a natural tenderizer for the beef.
- Olive Oil: Use canola oil if you’d rather.
- Garlic: Minced or chopped will requite the most flavor.
- Soy Sauce: Either low-sodium soy sauce or coconut aminos can be used here.
- Water: This will help make it saucy.
- Brown Sugar: Light or visionless brown sugar is both unconfined in the sauce.
- Carrots: Grate a carrot or instead use pre-shredded carrots.
- Green Onions and Sesame Seeds: Optional garnish, but make a stunning topping.
How to Make Mongolian Whinge in a Slow Cooker
The whinge literally just melts in your mouth! You can unchangingly count on the slow cooker for tender beef. The tasty sauce clings to the cornstarch-coated steak and every zest is bursting with flavor. See the recipe vellum unelevated for word-for-word measurements.
- Cut and Coat: Cut the flank steak thinly and wideness the grain to ensure a tender bite. Place the steak in a ziplock bag with the cornstarch then shake to coat. Make sure to stratify the whinge evenly.
- Add ingredients to the Slow Cooker: Mix the oil, garlic, soy sauce, water, brown sugar, and carrots in the slow cooker.
- Coat the Beef: Stir the whinge into the slow cooker making sure it’s well-coated
- Cook: Set on upper for 2-3 hours or on low for 4-6 hours.
- Garnish and Enjoy: Garnish with chopped untried onion and sesame seeds for widow savor and texture then enjoy over rice!
Tips and Variations
Everything well-nigh this Mongolian recipe is perfect, and I know that it will wilt a family favorite at your house just like it did at ours! Here are some ideas and variations to make it your own! I moreover included instructions for making it in the instant pot when you’re short on time!
- Slicing the Beef: When slicing the flank steak make sure to slice it versus the grain. I like to slice mine well-nigh 1/4 inch thick.
- Veggies: Roast broccoli, untried beans or red tintinnabulate pepper then stir in surpassing serving. Vegetables add texture and nutrition.
- Instant Pot: This hands converts to a quick Instant Pot recipe. Saute the steak on upper until browned. Add the sauce ingredients and melt on “Manual” for 10 minutes. Lastly, quick release the pressure and enjoy!
How to Store Leftovers
Store any leftover Mongolian whinge you may have, considering it’s unconfined for heating up and enjoying later! I like to make a little uneaten rice as well for a quick lunch that’s super satisfying!
- In the Refrigerator: Place leftovers in a sealed container for up to 4 days.
- In the Freezer: Once cooled, store leftovers in an air-tight container or freezer ziplock bag for up to 4 months. Thaw in the refrigerator surpassing rewarming.
- To Reheat: Place leftovers in a microwave-safe trencher then heat for 1-2 minutes or until warmed through.
More Savory Slow Cooker Recipes
Slow cooker dinners unchangingly save the day! They’re easy and SO delicious. Everyone loves coming home to a warm home-cooked dinner. Try some of our favorites this week for dinner. You’ll love them all!
Slow Cooker Mongolian Beef
Tender pieces of flank steak are slow cooked in the tastiest sweet and savory sauce. This slow cooker Mongolian whinge is melt-in-your-mouth perfection and bursting with flavor. Quick and easy to prepare and one of our favorite slow cooker meals!
Servings 6 Servings
Calories 348kcal
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 and sesame seeds, for garnish
Instructions
- Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
- In a medium-sized bowl, add the olive oil, minced garlic, soy sauce, water, and brown sugar. Whisk to combine and add to the slow cooker.
- Add the grated carrots and coated flank steak to the slow cooker and stir until coated in the sauce.
- Serve over rice and garnish with untried onions and sesame seeds.
Notes
Updated on November 08, 2023
Originally Posted on August 17, 2015
Nutrition
Calories: 348kcal | Carbohydrates: 36g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 1705mg | Potassium: 555mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3564IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg
