Slow-Cooked Mongolian Beef

This Crockpot Mongolian Beef transforms budget-friendly flank steak into a restaurant-quality dish with minimal effort. The slow cooking process allows the meat to become incredibly tender while absorbing all the flavors of the sweet and savory sauce. It's become my go-to recipe for busy weeknights when I want something impressive without the fuss.

I discovered this recipe during a particularly hectic month when I needed more slow cooker meals in my rotation. My family was immediately hooked and now requests it almost weekly. The delicious aroma that fills the house as it cooks is almost as satisfying as the meal itself.

Ingredients

• Flank steak: Sliced thin across the grain ensures maximum tenderness. Look for meat with good marbling for the best results.
• Soy sauce: Provides the salty umami foundation. I recommend low sodium so you can control the salt level.
• Brown sugar: Balances the saltiness with necessary sweetness. Dark brown sugar adds deeper molasses notes.
• Cornstarch: Creates that signature thick glossy sauce that clings to every piece of meat.
• Fresh garlic cloves: Offer aromatic pungency that dried simply cannot match.
• Fresh ginger: Adds essential warmth and complexity. Store your ginger root in the freezer for easy grating.

Step-by-Step Instructions

Prepare the beef:

Slice your flank steak against the grain into very thin strips about 1/4 inch thick. Placing the meat in the freezer for 20 minutes before slicing makes this much easier and results in more even pieces. The thinner your slices the more tender your final dish will be.

Combine ingredients:

Place the sliced beef in the bottom of your slow cooker. Add the soy sauce brown sugar minced garlic and ginger directly on top of the meat. Gently stir everything to ensure the beef is evenly coated with the sauce ingredients. No need to marinate beforehand as the slow cooking process will infuse all the flavors.

Slow cook to perfection:

Cover the crockpot and set to cook on low heat for 4 hours. Avoid the temptation to open the lid during cooking as this releases heat and can extend cooking time. The meat will become increasingly tender as it slowly simmers in the sauce.

Thicken the sauce:

During the final 30 minutes of cooking create a slurry by mixing the cornstarch with 1/4 cup of cold water in a small bowl until completely smooth. Pour this mixture into the crockpot and gently stir to incorporate it throughout the sauce. Replace the lid and continue cooking for the remaining time. The sauce will gradually thicken to that perfect consistency that clings to the beef.

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The brown sugar might seem like a lot but trust me it is essential for authentic flavor. I once tried reducing it significantly and my family immediately noticed something was missing. The sweetness balances the saltiness of the soy sauce creating that distinct Mongolian beef flavor profile we all crave.

Serving Suggestions

This Mongolian beef pairs beautifully with steamed white rice which soaks up the delicious sauce. For a lower carb option consider serving it over cauliflower rice or alongside steamed broccoli. The vibrant green vegetable provides a nice color contrast and nutritional balance to the meal.

For an authentic restaurant experience garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds just before serving. The fresh crunch and subtle onion flavor cuts through the richness of the beef while adding visual appeal to your plate.

Customization Options

This recipe is incredibly versatile and can be adapted to suit your taste preferences. For a spicier version add 1/2 teaspoon of red pepper flakes or a tablespoon of sriracha to the sauce ingredients. If you prefer more vegetables consider adding thinly sliced bell peppers or snow peas during the last 30 minutes of cooking.

For an extra layer of flavor add 2 tablespoons of hoisin sauce along with the other sauce ingredients. This adds a complex sweetness that complements the dish beautifully. You can also substitute coconut aminos for the soy sauce if you need a gluten free option or prefer a slightly milder flavor profile.

Storage Instructions

The beauty of this Crockpot Mongolian Beef is that it actually tastes better the next day after the flavors have had more time to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of water or beef broth to loosen the sauce as it tends to thicken when chilled.

This dish also freezes exceptionally well. Portion cooled leftovers into freezer safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave. The texture remains remarkably good even after freezing making this an excellent option for batch cooking.

Recipe FAQs

→ What cut of beef works best for this Mongolian Beef?

Flank steak is ideal because it becomes tender when slow-cooked while still maintaining texture. You could substitute with skirt steak or sirloin in a pinch, but flank steak gives the most authentic result.

→ Can I make this dish spicy?

Absolutely! Add 1-2 teaspoons of red pepper flakes or 1-2 tablespoons of sriracha to the sauce ingredients for a spicy kick. You can also garnish with sliced fresh chilies before serving.

→ What vegetables can I add to this Mongolian Beef?

Bell peppers, broccoli, snow peas, or sliced carrots make excellent additions. Add sturdy vegetables like carrots during the last hour of cooking, and more delicate ones like snow peas during the final 30 minutes.

→ How should I slice the flank steak?

For maximum tenderness, slice the flank steak against the grain (perpendicular to the muscle fibers) into thin strips about 1/4 inch thick. Partially freezing the meat for 15-20 minutes before slicing makes this task much easier.

→ Can I prepare this dish ahead of time?

Yes! You can prepare all ingredients the night before and store them in the refrigerator. In the morning, simply add everything to your crockpot and start cooking. The dish also reheats well for leftovers.

→ What's the purpose of the cornstarch in this recipe?

Cornstarch acts as a thickening agent for the sauce. When added during the last 30 minutes, it transforms the thin cooking liquid into a glossy, restaurant-style sauce that coats the beef beautifully.