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Slow cooker Mongolian beef served over steamed white rice topped with green onions

Slow Cooker Mongolian Beef

Tender flank steak simmered in a sweet-savory garlic ginger sauce — this Slow Cooker Mongolian Beef tastes just like your favorite Chinese takeout, made effortlessly at home in your crock pot.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak thinly sliced against the grain
  • 0.25 cup cornstarch
  • 1 tbsp toasted sesame oil
  • 1 tsp minced garlic fresh preferred
  • 1 tsp minced ginger fresh preferred
  • 0.5 cup low sodium soy sauce
  • 0.33 cup brown sugar
  • 0.5 cup water
  • 0.5 cup green onions cut into 1/2-inch pieces, for garnish

Equipment

  • Slow cooker (4-6 quart)
  • cutting board
  • sharp knife
  • mixing bowl
  • Measuring cups and spoons

Method
 

  1. Place the thinly sliced flank steak in a mixing bowl with the cornstarch. Toss thoroughly until every piece is evenly coated.
  2. Transfer the coated beef to your slow cooker. Pour the sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water over the meat. Stir gently to combine.
  3. Cover with the lid and cook on HIGH for 2-3 hours or LOW for 4-5 hours, until the beef is tender.
  4. Stir in the green onions just before serving. Let the dish rest for a couple of minutes, then serve over steamed rice or noodles.

Notes

For best results, slice the flank steak against the grain as thin as possible. Do not skip the cornstarch coating. Use low sodium soy sauce to avoid an overly salty dish. For gluten-free, use certified gluten-free soy sauce and cornstarch. Add heat with red pepper flakes or chili garlic paste if desired.
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