Slow Cooker Mongolian Beef is a delightful dish that brings a taste of Asian cuisine right into your kitchen. With tender beef simmered in a rich and savory sauce, it’s perfect for busy weeknights or easy entertaining. The slow cooker makes this recipe a breeze, allowing the flavors to meld together beautifully while you go about your day. Ready to impress your family or guests? Let’s dive in!
Why We Love This Slow Cooker Mongolian Beef Recipe
This Slow Cooker Mongolian Beef recipe quickly becomes a favorite for many reasons. First and foremost, the slow cooking process ensures the flank steak becomes incredibly tender and full of flavor. The combination of soy sauce, brown sugar, and sesame oil creates a sweet and savory glaze that’s irresistible. Additionally, this recipe is highly adaptable, allowing you to add your favorite vegetables or side dishes seamlessly. Whether you’re serving it over rice or noodles, it’s sure to please everyone at the table. Plus, the simplicity of the slow cooker means minimal prep time and easy cleanup, making it an ideal choice for busy cooks.
Ingredients about Slow Cooker Mongolian Beef
- 1 1/2 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (for garnish)
How to Make Slow Cooker Mongolian Beef Directions
Creating your Slow Cooker Mongolian Beef is simple and straightforward. Start by prepping your flank steak; you’ll want to slice it thinly against the grain to ensure tenderness. Once you have your steak ready, grab a mixing bowl and add the cornstarch. Toss the flank steak pieces in the cornstarch until they’re evenly coated. This step not only helps to create a great texture for the meat but also thickens the sauce as it cooks.
Next, transfer the coated beef into your slow cooker. Now, it’s time to add the flavors that will elevate this dish. Pour in the toasted sesame oil, followed by the minced garlic and ginger. These aromatics are key to building a rich flavor base. Then, add the low sodium soy sauce and brown sugar to the mix. The soy sauce provides a salty umami kick, while the brown sugar balances it out with sweetness. Finally, pour in the water to help with even cooking.
Gently stir everything in the slow cooker to combine the ingredients well. It’s important to ensure that the beef is fully immersed in the sauce to absorb all the delicious flavors. Once you’re done mixing, cover the slow cooker and select your cooking mode. For a quicker option, set it to HIGH for about 2 to 3 hours. If you have more time, the LOW setting will work beautifully for 4 to 5 hours. The goal is to let the meat become tender and infuse with the sauce.
As the cooking time nears completion, take a moment to prepare for serving. Once the beef is tender and the sauce has thickened up nicely, stir in the sliced green onions just before you serve. This adds a fresh crunch that perfectly complements the tender beef.
How to Serve Slow Cooker Mongolian Beef
When it comes to serving your Slow Cooker Mongolian Beef, there are many delightful options to consider. A classic way is to serve it over a bed of fluffy white rice. The rice absorbs the delicious sauce and creates a satisfying meal that’s hard to resist. If you prefer a bit of variety, consider using brown rice or jasmine rice for added flavor and nutrition.
For an even heartier meal, try pairing the beef with noodles. Lo mein or rice noodles work beautifully; just toss them with a bit of sesame oil and some steamed vegetables for a wholesome dish. You can also serve the beef in lettuce wraps, adding a refreshing crunch and a healthy twist.
Don’t forget the garnishes! Sliced green onions not only add color but also a burst of freshness. A sprinkle of sesame seeds can enhance the presentation and add a nice texture as well. If you enjoy a bit of heat, a drizzle of sriracha or chili flakes can amp up the flavor profile.
Expert Tips: Slow Cooker Mongolian Beef
To ensure your Slow Cooker Mongolian Beef turns out perfect every time, consider a few expert tips. First, always slice your flank steak against the grain. This technique makes a significant difference in tenderness, allowing each bite to melt in your mouth.
Another tip is to keep an eye on the cooking time. Every slow cooker heats differently, so it’s wise to check the beef’s tenderness as you approach the end of your cooking time. If you prefer a thicker sauce, consider uncovering the slow cooker for the last 30 minutes of cooking to let some steam escape.
Don’t hesitate to personalize the dish to your taste! You can add sliced bell peppers, broccoli, or even snap peas during the last hour of cooking if you’d like to incorporate some vegetables. This not only enhances the nutritional value but also adds a beautiful color contrast to the dish.
How to Store Slow Cooker Mongolian Beef
Storing your Slow Cooker Mongolian Beef is easy and convenient. After enjoying your meal, allow any leftovers to cool down to room temperature. Then, transfer the beef and sauce into an airtight container. Properly sealed, this dish can be stored in the refrigerator for up to three to four days. If you want to keep it longer, consider freezing it. Put the cooled beef into freezer-safe bags, removing as much air as possible before sealing. It can last for up to three months in the freezer without losing its flavor.
When you’re ready to enjoy your leftovers, simply thaw in the refrigerator overnight. You can reheat it gently on the stovetop or in the microwave, adding a splash of water if you find the sauce has thickened too much.
Variation of Slow Cooker Mongolian Beef
Exploring variations of Slow Cooker Mongolian Beef can make mealtime exciting! One delicious option is to add vegetables directly into the slow cooker. Sliced bell peppers, broccoli, or carrots can be mixed in with the beef for added nutrition and texture. They will soak up the flavorful sauce and add a wonderful freshness to the dish.
For those looking for a little kick, you can experiment with adding red pepper flakes or sliced jalapeños to the mix. This will enhance the dish’s heat and give it an extra dimension of flavor.
If you’re following a gluten-free diet, swapping the low sodium soy sauce for a gluten-free alternative, like tamari, can make this dish suitable for your needs. You could also use coconut aminos as a soy sauce substitute for a slightly sweeter flavor.
For a different twist, consider replacing the beef with chicken or tofu. The same sauce will work beautifully, giving a distinct yet familiar taste while catering to different dietary preferences. Slow cooking chicken thighs or firm tofu can yield equally delicious results.
FAQ
What is Slow Cooker Mongolian Beef?
Slow Cooker Mongolian Beef is a one-pot dish made with flank steak cooked in a savory sauce, often combined with garlic, ginger, and soy sauce in a slow cooker for a rich flavor.
Can I use other cuts of meat for Mongolian Beef?
Yes, you can use other cuts of beef, like sirloin or chuck, but the cooking time may vary. Flank steak is preferred for its tenderness.
How long does it take to cook in a slow cooker?
Depending on the setting, cooking time can range from 2 to 5 hours. HIGH setting takes 2 to 3 hours, while LOW setting takes 4 to 5 hours.
Can I store leftovers of Slow Cooker Mongolian Beef?
Absolutely! Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
What can I serve with Mongolian Beef?
Serving it over rice or noodles is common, but it also pairs well with steamed vegetables or in lettuce wraps for a healthy option.
Enjoy your cooking, and I hope this article helps you create a truly unforgettable dish!
Slow Cooker Mongolian Beef
Ingredients
Main Ingredients
- 1.5 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch For coating the beef
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (for garnish)
Instructions
Preparation
- Slice the flank steak thinly against the grain.
- Toss the sliced flank steak in a bowl with cornstarch until evenly coated.
- Transfer the coated beef to a slow cooker.
Cooking
- Add the toasted sesame oil, minced garlic, and ginger to the slow cooker.
- Pour in the low sodium soy sauce and brown sugar.
- Add the water and stir to combine, ensuring the beef is fully immersed in the sauce.
- Cover the slow cooker and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, until the beef is tender.
- Stir in the sliced green onions just before serving.
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