Slow Cooker Mongolian Beef
A tender and juicy flavor-packed dish made with simple ingredients, perfect for weeknights and meal prepping.
Ingredients
Main Ingredients
- 1 pound Flank Steak Tender and flavorful cut.
- 1/2 cup Soy Sauce Adds a savory depth.
- 1/2 cup Brown Sugar Sweetens the dish.
- 1/4 cup Water Helps thin out the sauce.
- 2 tablespoons Cornstarch Aids in thickening the sauce.
- 4 cloves Minced Garlic Infuses a rich flavor.
- 1 tablespoon Minced Ginger Adds warmth and spice.
- 2 Green Onions For garnish; adds crunch.
- 2 cups Cooked Rice Perfect base to soak up sauce.
Instructions
Preparation
- Slice the Flank Steak into thin strips.
- In a bowl, combine soy sauce, brown sugar, water, minced garlic, and ginger. Stir until the sugar dissolves.
- Sprinkle cornstarch into the mixture and stir until smooth.
Cooking
- Place the sliced flank steak in the slow cooker, spreading it evenly.
- Pour the soy sauce mixture over the steak, ensuring it is evenly coated.
- Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours.
Serving
- Taste the sauce and adjust the thickness if needed by adding a splash of water.
- Spoon the Mongolian beef over cooked rice.
- Garnish with sliced green onions.
Notes
Cut against the grain for the tenderest beef. Consider adding frozen stir-fry veggies for extra nutrition. Store leftovers in airtight containers and freeze for quick meals later.