As the lingering aroma of soy sauce and ginger wafts through my kitchen, I can’t help but think how perfect this moment feels. Today, we’re diving into the delightful world of Slow Cooker Mongolian Beef, a dish that brings warmth and satisfaction to any dinner table. The beauty of this recipe lies in its simplicity: with just 15 minutes of prep time, you can have a deliciously tender and flavorful meal waiting for you after a long day. Plus, it’s a true crowd-pleaser, making it an ideal choice for gatherings or weeknight family dinners. As your slow cooker works its magic, you can savor the anticipation of a meal that feels both comforting and exotic. Ready to indulge in this savory journey? Let’s get cooking!
Why is Slow Cooker Mongolian Beef So Loved?
Irresistible Aromas: The sweet and savory blend of soy sauce and ginger creates an intoxicating scent that fills your home.
Effortless Prep: With only 15 minutes of prep work, this recipe is perfect for busy weeknights or meal prep.
Tender Perfection: Slow cooking transforms flank steak into melt-in-your-mouth deliciousness, making every bite unforgettable.
Versatile Serving Options: Enjoy it over rice or noodles, or even in tacos for a fun twist!
Crowd-Pleasing Delight: This dish is guaranteed to impress family and guests alike, turning any meal into a feast.
Slow Cooker Mongolian Beef Ingredients
• Here’s everything you need to whip up this delightful dish!
For the Beef
• Flank steak – this cut is perfect for slow cooking, ensuring tenderness and flavor.
For the Sauce
• Soy sauce – adds a rich umami flavor that's essential for authentic Slow Cooker Mongolian Beef.
• Brown sugar – enhances the dish's sweetness, balancing out the saltiness of the soy sauce.
• Minced garlic – infuses the sauce with aromatic depth, elevating the overall taste.
• Minced ginger – adds a little zing and warmth, harmonizing beautifully with the other flavors.
• Water – helps create a perfect sauce consistency as it cooks down.
For the Coating
• Cornstarch – ensures the beef is crispy on the outside and velvety inside after cooking.
For Cooking
• Vegetable oil – ideal for searing the beef, imparting additional flavor.
• Red pepper flakes (optional) – add these if you like a bit of heat to complement the sweetness.
For Garnish and Serving
• Green onions – sliced, for a fresh and crunchy garnish that brightens the dish.
• Cooked rice or noodles – serves as a wholesome base to soak up the savory sauce.
Now you’re ready to bring the delightful flavors of Slow Cooker Mongolian Beef to your table!
Step‑by‑Step Instructions for Slow Cooker Mongolian Beef
Step 1: Prepare the Beef
Begin by slicing 2 pounds of flank steak against the grain into thin strips, ensuring each piece is about a quarter-inch thick. This technique helps to maximize tenderness when cooked. Set the sliced beef aside in a large bowl, ready for the next steps and flavor infusion.
Step 2: Mix the Sauce
In a mixing bowl, combine ½ cup of soy sauce, ¼ cup of brown sugar, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, and ¼ cup of water. Stir the mixture vigorously until the brown sugar dissolves completely, creating a smooth and flavorful sauce that will coat the beef beautifully.
Step 3: Coat the Beef
Sprinkle ¼ cup of cornstarch over the sliced beef in the bowl. Toss the beef strips gently, ensuring each piece is evenly coated with cornstarch. This step enhances the texture during cooking, giving your Slow Cooker Mongolian Beef a delightful contrast between crispy and tender.
Step 4: Sear the Beef (Optional)
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat until shimmering. Add the beef in batches, searing it for about 2-3 minutes per side until browned but not fully cooked. This step, while optional, adds an extra layer of flavor to your dish. Transfer the seared beef to the slow cooker.
Step 5: Combine Meat and Sauce
Pour the prepared sauce mixture over the beef in the slow cooker, ensuring all pieces are well coated. The aroma of soy sauce and ginger will fill your kitchen! Stir gently to combine the ingredients, making sure the beef is submerged in the sauce for even cooking.
Step 6: Add Heat (Optional)
If you enjoy a bit of spice, sprinkle ½ teaspoon of red pepper flakes over the beef in the slow cooker. This optional addition brings warmth and complexity to your Slow Cooker Mongolian Beef, complementing the sweetness of the sauce.
Step 7: Slow Cook the Beef
Cover the slow cooker and set it on low for 4-6 hours or high for 2-3 hours. The goal is to cook until the beef is tender and delights the palate. You’ll know it’s ready when the meat easily shreds with a fork and absorbs the rich flavors of the sauce.
Step 8: Final Touches
Once cooked, stir the beef and sauce gently to combine and ensure everything is well mixed. The sauce should be thick and glossy. Serve the Slow Cooker Mongolian Beef over fluffy cooked rice or noodles, and garnish generously with sliced green onions for a fresh pop of flavor and color!
Slow Cooker Mongolian Beef Variations
Feel free to get creative with this recipe and customize the flavors to your taste!
- Dairy-Free: Substitute soy sauce with coconut aminos for a mildly sweet, soy-free sauce that everyone can enjoy.
- Spicy Kick: Add sliced jalapeños or a dash of sriracha to the slow cooker for an extra layer of heat that complements the sweetness beautifully.
- Vegetarian Option: Swap the beef for cubed tofu or tempeh, cooking it in the sauce until tender for a plant-based delight.
- Sweet and Tangy: Incorporate orange zest and juice to the sauce for a bright, citrusy flavor that balances the richness.
- Hearty Veggies: Toss in bell peppers, broccoli, or snap peas in the last hour of cooking for a colorful, nutritious upgrade.
These variations can introduce exciting elements, creating a unique spin on your Slow Cooker Mongolian Beef each time you make it!
Make Ahead Options
These Slow Cooker Mongolian Beef dishes are perfect for meal prep enthusiasts! You can slice the flank steak and coat it with cornstarch up to 24 hours in advance, ensuring it stays fresh and ready to cook. Additionally, you can mix the sauce ingredients ahead of time and refrigerate them for up to 3 days, which allows the flavors to meld beautifully. When you're ready to enjoy this comforting dish, simply combine the prepped beef and sauce in the slow cooker. Slow cook it as directed, and you'll have a delectable meal that's just as delicious, saving you time on busy weeknights!
What to Serve with Slow Cooker Mongolian Beef
Imagine gathering around the table with loved ones, savoring the warmth and flavors of a delightful meal.
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Fluffy Jasmine Rice: The subtle fragrance of jasmine rice perfectly absorbs the savory sauce, enhancing every bite of beef. It's a classic pairing that never disappoints.
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Vegetable Stir-Fry: Crisp veggies add a vibrant crunch and fresh flavor, balancing the tenderness of the beef. The colorful mix provides a delightful contrast, making your meal visually appealing.
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Egg Noodles: Rich, chewy egg noodles are a comforting base, perfect for soaking up the sauce. This pairing makes for an indulgent, satisfying experience that’s hard to resist.
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Garlic Green Beans: Sautéed with garlic, these beans add a tender, buttery element. Their earthy flavor complements the sweet notes of the Mongolian beef beautifully.
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Cucumber Salad: A refreshing mix of cucumber, vinegar, and sesame oil brightens the mouth with its tartness. This cool side contrasts nicely with the rich beef dish, providing a clean finish.
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Asian Slaw: Crunchy cabbage and carrots tossed in a sesame dressing bring a zesty crunch, adding texture and a burst of flavor that pairs wonderfully with the sticky sauce.
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Chilled Sake: This light, refreshing drink enhances the meal experience, making it feel more authentic. The gentle sweetness of sake can harmonize beautifully with the dish's flavors.
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Chocolate Mousse: A creamy, rich dessert that serves as a perfect ending. This indulgent treat balances the savory meal, leaving everyone content and satisfied.
Expert Tips for Slow Cooker Mongolian Beef
• Slice Against the Grain: Always cut the flank steak against the grain for maximum tenderness; this ensures that every bite is melt-in-your-mouth good.
• Coat Evenly: Make sure to toss the beef strips thoroughly in cornstarch. An even coating helps achieve that perfect crispy texture as it cooks.
• Sear for Flavor: Although optional, searing the beef adds a delightful caramelized flavor. Don’t rush this step; take your time to get a nice brown crust.
• Adjust Spice Level: If you prefer a milder dish, leave out the red pepper flakes. You can always serve the flakes on the side for guests who enjoy heat.
• Don’t Overcook: Check the beef occasionally to prevent it from becoming mushy. Tenderness is key; take it off the heat once it shreds easily.
• Garnish Generously: Don’t skip the green onions—they not only add a burst of color but also freshen up the rich flavors of the Slow Cooker Mongolian Beef.
How to Store and Freeze Slow Cooker Mongolian Beef
Fridge: Store any leftovers in an airtight container for up to 3 days. Make sure the beef is completely cooled before sealing to prevent moisture buildup.
Freezer: Freeze Slow Cooker Mongolian Beef in a labeled, airtight container for up to 3 months. For best results, divide into meal-sized portions before freezing.
Reheating: Thaw overnight in the fridge, then reheat on the stove over low heat or in the microwave until heated through. Add a splash of water or broth if needed to loosen the sauce.
Serving Tips: If you’re planning to serve the frozen beef later, combine it with freshly cooked rice or noodles for an easy, delicious meal in no time.
Slow Cooker Mongolian Beef Recipe FAQs
How do I choose the best flank steak for this recipe?
Absolutely! When selecting flank steak, look for a cut that is bright red in color and has a good amount of marbling for flavor. Avoid any pieces that have dark spots or excessive fat. Freshness is key to achieving that tender quality, so check for the sell-by date and choose a piece with a firm texture.
What’s the best way to store leftovers of Slow Cooker Mongolian Beef?
For optimal freshness, place any leftovers in an airtight container in the fridge. They should be good for up to 3 days! Make sure to allow the beef to cool completely before sealing to avoid moisture buildup, which can lead to spoilage.
Can I freeze Slow Cooker Mongolian Beef?
Yes, you can! After it’s cooled, transfer the beef to a labeled, airtight container. It will keep well in the freezer for about 3 months. To reheat, simply thaw it overnight in the fridge and warm it gently on the stovetop or microwave, adding a splash of water or broth to keep it moist.
What should I do if my sauce is too thin after cooking?
Very! If you find that your sauce hasn’t thickened as desired, you can easily remedy this. Simply transfer the beef and sauce to a saucepan and bring it to a simmer over medium heat. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the simmering sauce and cook for a few minutes until it thickens up nicely.
Are there any dietary considerations I should keep in mind?
It's wise to check for any food allergies before serving, especially for guests. This Slow Cooker Mongolian Beef contains soy sauce, so be mindful of those with soy allergies. For gluten-free diets, opt for gluten-free soy sauce, which works wonderfully as a substitute without affecting the taste.
How can I adjust the spiciness in this recipe?
If you’d like a milder dish, simply skip the red pepper flakes entirely. You can always offer them on the side for guests who enjoy a bit of heat. If you want to tone it down further, consider replacing regular soy sauce with a low-sodium version, which also helps control spice levels!
Easy Slow Cooker Mongolian Beef for a Flavorful Feast
Ingredients
Equipment
Method
- Slice flank steak into thin strips against the grain and set aside.
- Combine soy sauce, brown sugar, minced garlic, minced ginger, and water in a mixing bowl and stir until dissolved.
- Sprinkle cornstarch over the beef and toss gently to coat evenly.
- Heat vegetable oil in a skillet and sear beef in batches for 2-3 minutes per side until browned.
- Pour prepared sauce over the beef in the slow cooker, ensuring beef is well coated.
- Optional: Sprinkle red pepper flakes on the beef for added spice.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until tender.
- Stir the beef and sauce before serving over rice or noodles and garnish with sliced green onions.
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