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The Slow Cooker Mongolian Beef Recipe is a simple yet flavorful dish that can be prepared easily in a slow cooker. This recipe requires only a few ingredients, including flank steak, cornstarch, soy sauce, hoisin sauce, brown sugar, garlic, ginger, red pepper flakes, water, vegetable oil, and green onions.
How To Make:
To start, the flank steak is sliced thinly against the grain and then coated in cornstarch. In a separate bowl, a sauce is prepared by mixing together soy sauce, hoisin sauce, brown sugar, garlic, ginger, red pepper flakes, and water.
Next, the coated steak is browned on all sides in a large skillet before being transferred to the slow cooker. The sauce is then poured over the beef in the slow cooker, and everything is stirred until the beef is fully coated.
The slow cooker is then set on low heat for 4-6 hours, or on high heat for 2-3 hours until the beef becomes tender and the sauce has thickened.
The final step is to serve the Mongolian beef over rice and garnish it with thinly sliced green onions. If desired, you can also mix in a tablespoon of cornstarch and cold water to the sauce during the last 30 minutes of cooking for a thicker consistency.
Overall, the Slow Cooker Mongolian Beef Recipe is a delicious and easy-to-make dish that is perfect for any occasion. It is a great meal to prepare for busy weeknights or for entertaining guests.
Tips and Variations:
Tips:
Use a good quality beef cut for the best results. Flank steak or sirloin steak works well.
To enhance the flavor, marinate the beef for a few hours in the fridge before adding it to the slow cooker. You can use a mixture of soy sauce, hoisin sauce, brown sugar, minced garlic, and grated ginger for the marinade.
Sear the beef in a pan before adding it to the slow cooker. This will help to seal in the flavor and create a nice crust on the meat.
To thicken the sauce, mix a tablespoon of cornstarch with water and add it to the slow cooker during the last hour of cooking.
Garnish with sliced green onions and sesame seeds for a flavorful finish.
Variations:
For a spicier version, add some red pepper flakes or Sriracha sauce to the sauce mixture.
Add some vegetables like sliced onions, bell peppers, or broccoli to the slow cooker to make it a complete meal.
Use chicken or pork instead of beef for a different flavor.
Replace the hoisin sauce with oyster sauce for a more authentic taste.
Serve over rice or noodles for a satisfying meal.
Ingredients:
- 2 lbs flank steak, sliced thinly against the grain
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1/2 tsp ginger, grated
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup water
- 1 tbsp vegetable oil
- 3 green onions, thinly sliced (for garnish)
Instructions:
Begin by slicing the flank steak into thin strips, and cutting against the grain. In a large bowl, toss the steak with cornstarch until fully coated.
In a separate bowl, whisk together soy sauce, hoisin sauce, brown sugar, garlic, ginger, red pepper flakes (if using), and water. Set aside.
Heat up a large skillet over medium-high heat, and add in vegetable oil. Once the oil is hot, add in the coated steak, shaking off any excess cornstarch before adding to the skillet. Cook until browned on all sides, then transfer the beef to your slow cooker.
Pour the sauce mixture over the beef in the slow cooker, stirring until the beef is fully coated.
Cook on low heat for 4-6 hours, or on high heat for 2-3 hours, until the beef is tender and the sauce has thickened.
Serve the Mongolian beef over rice, and garnish with thinly sliced green onions.
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