Slow Cooker Mongolian Beef (Printable View)

Tender beef simmered in a savory-sweet sauce with garlic, ginger, and soy, slow cooked to perfection.

# Ingredient List:

→ Beef

01 - 2 pounds flank steak, thinly sliced against the grain

→ Sauce

02 - 3/4 cup low-sodium soy sauce
03 - 1/2 cup dark brown sugar, packed
04 - 1/2 cup water
05 - 1/4 cup hoisin sauce
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 5 cloves garlic, minced
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes

→ Thickener

11 - 1/4 cup cornstarch

→ Vegetables & Garnish

12 - 5 green onions, sliced (white and green parts separated)
13 - 1 tablespoon toasted sesame seeds
14 - Steamed white or brown rice, for serving

# How to Prepare:

01 - Place sliced flank steak in a large bowl and toss with cornstarch until evenly coated. Shake off any excess powder before transferring to the slow cooker.
02 - Whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, ginger, garlic, black pepper, and crushed red pepper flakes in a separate bowl until sugar dissolves completely.
03 - Add the cornstarch-coated beef to the slow cooker. Pour the sauce mixture over the beef and toss gently to coat evenly. Scatter the white parts of the green onions on top.
04 - Cover and cook on low setting for 4 hours until beef becomes tender and sauce thickens slightly. Avoid lifting the lid frequently to maintain consistent temperature.
05 - Stir in the sliced green onion tops and cook for 10 more minutes. Serve hot over steamed rice, garnished with toasted sesame seeds and additional green onions if desired.

# Expert Suggestions:

01 -
  • The sauce develops this incredible depth that honestly beats most takeout places Ive tried
  • Set it and forget it cooking means you can binge-watch Netflix while dinner transforms itself
  • Leftovers reheat beautifully and somehow taste even better the next day
02 -
  • Slicing beef against the grain is non-negotiable. Look for the muscle fibers running in one direction and cut perpendicular to them. This shortens the fibers and gives you that buttery tenderness.
  • The sauce will look thin when you first pour it in. Dont panic. It thickens up beautifully as the cornstarch from the beef cooks into the liquid.
  • Resist the urge to crank the heat to high. Low and slow is what transforms tough flank steak into melt-in-your-mouth perfection.
03 -
  • If your beef is still slightly frozen when you start slicing, embrace it. The firm texture actually makes getting those thin, even slices way easier.
  • Line your slow cooker with a parchment paper sling for easier cleanup. The sugar in the sauce can create stubborn stuck-on bits.

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