Slow Cooker for Mongolian Beef
Tender slices of beef simmered in a savory-sweet garlic ginger sauce, made effortlessly in your slow cooker. This homemade takeout favorite is perfect for busy weeknights or cozy weekends.
Ingredients
- 1½ pounds flank steak thinly sliced against the grain
- ¼ cup cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- ½ cup water
- ½ cup green onions cut into ½ inch pieces
Instructions
- In a medium bowl, toss sliced flank steak with cornstarch to coat evenly.
- Add sesame oil, garlic, ginger, soy sauce, brown sugar, and water into the slow cooker. Stir well.
- Add the coated steak to the slow cooker and stir to combine with the sauce.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours.
- Stir in green onions 10–15 minutes before serving.
- Serve hot over rice, noodles, or steamed vegetables.
Notes
- For easier slicing, partially freeze the steak for 30 minutes beforehand.
- For a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) during the last 20 minutes.
- Add broccoli, carrots, or bell peppers during the last hour for a veggie-packed version.
- Great for meal prep—refrigerate for up to 4 days or freeze for up to 3 months.
Nutritional Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 308 kcal |
| Carbohydrates | 23 g |
| Protein | 30 g |
| Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 81 mg |
| Sodium | 629 mg |
| Potassium | 557 mg |
| Sugar | 14 g |
| Vitamin A | 100 IU |
| Vitamin C | 1.9 mg |
| Calcium | 52 mg |
| Iron | 2.9 mg |