Ultimate Slow Cooker Mongolian Beef (Print version)
Tender beef slices simmered in a rich, sweet and savory sauce, made effortlessly in the slow cooker with minimal ingredients.
# Ingredient List:
→ Beef
01 - 2 pounds flank steak, thinly sliced against the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce (or tamari for gluten-free)
03 - 2/3 cup brown sugar, packed
04 - 1/2 cup hoisin sauce
05 - 4 cloves garlic, minced
# How To Make It:
01 - Lightly spray the inside of your slow cooker with nonstick cooking spray to prevent sticking.
02 - Place the sliced flank steak in the prepared slow cooker, arranging the pieces evenly.
03 - In a medium bowl, whisk together soy sauce, brown sugar, hoisin sauce, and minced garlic until the sugar is mostly dissolved and the mixture is well combined.
04 - Pour the sauce mixture over the beef and toss thoroughly to ensure all pieces are evenly coated.
05 - Cover and cook on LOW setting for 4 hours, or until the beef is tender and the sauce has slightly thickened.
06 - Stir well before serving. Serve hot over steamed rice or with steamed vegetables for a complete meal.
# Expert Advice:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though prep takes literally ten minutes
- Your slow cooker does all the heavy lifting while you go about your life
02 -
- Cornstarch mixed with cold water and added in the last 30 minutes creates that glossy thickened sauce you see in restaurants
- Slicing against the grain is not optional, it is what transforms potentially chewy meat into buttery tender bites
03 -
- Pat your beef dry before slicing for better sear if you decide to brown it first, though the slow cooker method works perfectly without this extra step
- Green onions and red pepper flakes added right before serving brighten up the dish and add fresh contrast to the rich sauce