Description

This Ultimate Slow Cooker Mongolian Beef is a tender, sweet-and-savory dish made with just five simple ingredients. Flank steak slow cooks in a rich soy-garlic sauce until melt-in-your-mouth tender, creating a bold and comforting meal perfect for busy weeknights.

Ingredients

1 1/2 pounds flank steak, thinly sliced against the grain

1/2 cup soy sauce

1/2 cup brown sugar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons water (optional, for thickening)

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Instructions

Slice the flank steak thinly against the grain and set aside.
In a bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger. Stir until the sugar is mostly dissolved.
Place the sliced beef into the slow cooker and pour the sauce mixture over it, ensuring all pieces are coated.
Cover and cook on low for 4–6 hours or on high for 2–3 hours, stirring occasionally if possible.
If a thicker sauce is desired, mix cornstarch and water in a small bowl. Stir the mixture into the slow cooker about 30 minutes before serving and allow the sauce to thicken.
Once the beef is fork-tender and the sauce has reached the desired consistency, serve hot.

Notes

Garnish with sliced green onions or sesame seeds for added flavor and texture.

Add red pepper flakes or chili oil for a spicy kick.

Stir in broccoli florets or sliced bell peppers during the last hour of cooking for extra vegetables.

Substitute skirt steak or sirloin if flank steak is unavailable.

Use gluten-free soy sauce or tamari to make this recipe gluten-free.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 20g
Sodium: 900mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 28g
Cholesterol: 80mg