Description
A flavorful and tender slow cooker Mongolian beef recipe featuring thinly sliced flank steak cooked in a sweet and savory sauce made with soy sauce, brown sugar, garlic, and ginger. Perfect for an easy, hands-off dinner served over white rice and garnished with green onions and sesame seeds.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
- 1/4 cup cornstarch
- 1 Tbsp vegetable oil
- 3-4 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 3/4 cup water
- 3/4 cup reduced sodium soy sauce
- 3/4 cup light brown sugar, packed
- 1 – 2 tsp Sriracha sauce (or substitute with red pepper flakes or cayenne to taste)
- 1 cup shredded carrots
- 4-6 green onions, thinly sliced
- Sesame seeds, for garnish
Instructions
- Coat the Steak: Add the thinly sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake well to evenly coat all the steak pieces with cornstarch, which will help thicken the sauce during cooking.
- Prepare Sauce in Slow Cooker: Add vegetable oil, minced garlic, minced ginger, water, reduced sodium soy sauce, light brown sugar, and Sriracha sauce into the bottom of the slow cooker. Stir these ingredients together until fully combined to create the flavorful sauce base.
- Add Steak and Carrots: Place the coated flank steak and shredded carrots into the slow cooker. Stir gently so that the steak and carrots are fully coated with the sauce.
- Slow Cook the Beef: Cover the slow cooker and cook on HIGH for 2 to 3 hours or on LOW for about 4 hours. Cook until the steak is tender and cooked through, allowing the flavors to meld and the sauce to thicken.
- Serve: Serve the Mongolian beef hot over white rice. Garnish with thinly sliced green onions and a sprinkle of sesame seeds to add freshness and texture.
Notes
- Slice the flank steak against the grain to ensure a tender texture. The grain looks like lines running through the meat; cut across these lines, not parallel.
- You can adjust the heat level by modifying the amount of Sriracha or substituting with red pepper flakes or cayenne pepper.
- Serve immediately for best texture, but leftovers can be refrigerated and reheated.
- Originally inspired by a recipe from The Slow Roasted Italian.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
