Description
Unlock the secrets to the best homemade Mongolian beef with this easy, set-it-and-forget-it slow cooker recipe. Enjoy tender beef in a rich, savory-sweet sauce that’s perfect for weeknight dinners.
Ingredients
- 2 lbs flank steak or sirloin steak, thinly sliced against the grain
- 1 tbsp olive oil or sesame oil, for searing
- 1 cup low-sodium soy sauce
- 1/2 cup packed light brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil (for sauce)
- 1/4 tsp red pepper flakes (optional, for heat)
- 2 tbsp cornstarch
- 3 tbsp cold water
- Sliced green onions, for garnish
- Sesame seeds, for garnish
- Steamed rice or noodles, for serving
Instructions
- Prep and Sear Beef: Pat beef dry and slice against the grain into thin strips. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear beef in batches until browned, about 2-3 minutes per side. Transfer to slow cooker.
- Whisk the Sauce: In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and 1 tsp sesame oil until sugar is dissolved. Add red pepper flakes if desired.
- Combine and Cook: Pour the sauce over the seared beef in the slow cooker. Stir to coat. Cover and cook on low for 3-4 hours, or on high for 2-3 hours, until beef is very tender.
- Thicken Sauce: In a small bowl, whisk cornstarch with cold water to form a slurry. Stir into the slow cooker. Cook on high for another 15-20 minutes, stirring occasionally, until the sauce has thickened and become glossy.
- Serve: Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.
- Prep Time: 20 mins
- Cook Time: 3-4 hours (low)