Description
Mongolian beef brings sizzling Asian-inspired flavors straight to your kitchen with minimal effort. Tender strips of beef simmer in a rich, glossy sauce that delivers restaurant-quality taste you’ll crave on busy weeknights.
Ingredients
Scale
Protein:
- 2 pounds (0.9 kg) flank steak or beef chuck roast (thinly sliced against the grain)
Sauce Ingredients:
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/2 cup (100 g) brown sugar
- 1/4 cup (60 ml) water
- 1/4 cup (30 g) cornstarch
Aromatics and Garnish:
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions (sliced, for garnish)
Instructions
- Thinly slice beef against the grain to maximize tenderness, ensuring each piece will be deliciously soft when cooked.
- Dust beef slices thoroughly with cornstarch, creating a light protective coating that will help seal in flavors and create a slightly crispy exterior.
- Combine sauce ingredients in a mixing bowl, whisking vigorously to dissolve brown sugar and integrate minced garlic and ginger for a robust, complex flavor profile.
- Transfer cornstarch-coated beef into slow cooker, arranging pieces in a single layer to promote even cooking and sauce distribution.
- Pour prepared sauce directly over beef, gently stirring to ensure every slice is completely immersed and seasoned.
- Cover slow cooker and cook on low temperature for 6-7 hours or high temperature for 3-4 hours, allowing meat to become fork-tender and absorb rich sauce flavors.
- If sauce appears thin after cooking, create a quick cornstarch slurry by mixing cornstarch with cold water, then stirring into the slow cooker to enhance sauce consistency.
- Let mixture simmer on high for 10-15 minutes until sauce reaches desired thickness, stirring occasionally to prevent sticking and ensure uniform texture.
- Serve hot, optionally garnishing with fresh green onions or sesame seeds for added visual appeal and complementary flavor.
Notes
- Slice beef against the grain for maximum tenderness, ensuring each bite melts in your mouth with minimal chewing effort.
- Cornstarch coating creates a delicate crispy exterior while locking in moisture, preventing the meat from becoming dry or tough during slow cooking.
- Adjust spice levels by controlling red pepper flakes – add more for heat lovers or omit completely for mild palates, making the recipe adaptable to different taste preferences.
- Consider using low-sodium soy sauce to control salt content, which allows better management of overall dish seasoning and makes it friendlier for those watching sodium intake.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Dinner, Lunch, Appetizer
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 453
- Sugar: 23 g
- Sodium: 556 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 95 mg