Ultimate Slow Cooker Mongolian Beef (Print version)

Tender beef in a rich savory-sweet sauce with Asian-inspired flavors. Perfect slow cooker meal.

# 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 Make It:

01 - Toss the sliced flank steak with cornstarch in a large bowl until all pieces are evenly coated. Shake off any excess powder.
02 - Transfer the cornstarch-coated beef to the slow cooker insert.
03 - 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.
04 - Pour the sauce mixture over the beef in the slow cooker. Toss gently to ensure all pieces are coated.
05 - Scatter the white parts of the green onions over the beef and sauce mixture.
06 - Cover and cook on low setting for 4 hours, or until beef becomes tender and sauce thickens slightly.
07 - Stir in the sliced green onion tops and cook for an additional 10 minutes to wilt.
08 - Serve hot over steamed rice, garnished with toasted sesame seeds and additional green onions if desired.

# Expert Advice:

01 -
  • The beef becomes impossibly tender without any fancy techniques or active cooking time
  • The sauce balances sweet and salty perfectly, coating every bite in glossy perfection
  • Your whole house will smell like ginger, garlic, and caramelized soy sauce for hours
02 -
  • Slicing the beef when it is slightly frozen makes cutting thin, even slices much easier
  • Do not be tempted to cook on high, the low and slow method is what creates that silky texture
  • The sauce will look thin at first but thickens beautifully as the cornstarch coating cooks off
03 -
  • Pat the beef dry before tossing with cornstarch for better adhesion and browning
  • Use a sharp knife and slice at a slight angle against the grain for maximum tenderness

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