Slow Cooker Mongolian Beef
A tender and flavorful dish made with flank steak simmered in a savory garlic, ginger, and soy sauce mixture.
Ingredients
- 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 (cut into 1/2 inch pieces)
Instructions
- Toss the thinly sliced beef in cornstarch until coated evenly, then transfer to the slow cooker.
- Combine the sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Pour over the beef and stir gently to coat.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until the beef is tender.
- Stir in chopped green onions before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying out the beef.