why make this recipe
Crockpot Mongolian Beef is a fantastic choice for anyone who enjoys tender, flavorful meat with minimal effort. The crockpot makes cooking easy, requiring just a bit of prep time before it does all the work for you. The sweet and savory sauce pairs perfectly with the beef, creating a dish that is not only satisfying but also versatile. Whether you’re feeding a family, hosting friends, or just looking for a meal prep option for the week, this recipe delivers delicious results every time. Plus, the wonderful aroma that fills your home while it cooks is hard to resist!
how to make Crockpot Mongolian Beef
Ingredients :
- 2 pounds flank steak (sliced against the grain)
- 1/2 cup soy sauce (use tamari for gluten-free)
- 1/2 cup brown sugar (coconut sugar works as a substitute)
- 1/4 cup water (helps dissolve the sugar)
- 2 tablespoons cornstarch (mix with cold water for slurry)
- 2 tablespoons vegetable oil (for searing beef)
- 6 cloves garlic (minced)
- 1 teaspoon ginger (minced, fresh or ground)
- 1/2 teaspoon red pepper flakes (adjust for spice preference)
- 4 green onions (chopped, for garnish)
- Cooked rice (for serving)
Directions :
Prepare the Beef: Slice the flank steak against the grain into thin strips, about 1/4-inch thick. This method ensures the meat is tender and easy to chew.
Make the Sauce: In a bowl, mix together the soy sauce, brown sugar, and water until the sugar dissolves. This will be the base of your delicious sauce.
Create the Slurry: In another small bowl, blend the cornstarch with a few tablespoons of cold water until smooth. This slurry will help thicken your sauce later on.
Sear the Beef: Heat the vegetable oil in a skillet over medium-high heat. Add the beef in batches, searing until it’s browned on the outside. This extra step adds a nice depth of flavor to the dish. Once browned, transfer the beef to the crockpot.
Combine Ingredients: In the crockpot with the beef, add the soy sauce mixture, minced garlic, minced ginger, and red pepper flakes. Stir everything together to coat the beef evenly.
Slow Cook: Cover the crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The beef will become fork-tender as it cooks.
Thicken Sauce: About 30 minutes before serving, stir in the cornstarch slurry you prepared earlier. This will help thicken the sauce to a nice consistency.
Garnish and Serve: Before serving, sprinkle chopped green onions over the beef for a fresh touch. Serve hot over cooked rice for a complete meal.
how to serve Crockpot Mongolian Beef
Crockpot Mongolian Beef is best served hot, directly from the crockpot. Spoon generous portions over bowls of fluffy cooked rice. The rice soaks up the savory sauce, making every bite delicious. You can also serve it with steamed vegetables or a fresh side salad if you want a well-rounded meal. For a little extra crunch, consider adding toasted sesame seeds or crushed peanuts as a garnish.
how to store Crockpot Mongolian Beef
If you have leftovers, store them in an airtight container in the refrigerator. It will last for up to 3 to 4 days. To reheat, simply microwave individual portions or warm it on the stove over low heat until heated through. You can also freeze leftover Mongolian beef for up to 3 months. Just make sure to use freezer-safe containers. When you’re ready to eat, thaw it overnight in the refrigerator and reheat as mentioned above.
tips to make Crockpot Mongolian Beef
- Cutting the Beef: Make sure to slice the flank steak against the grain. This makes the meat more tender and easier to chew.
- Searing the Meat: Don’t skip the searing step! It adds a lot of flavor to the beef and enhances the overall taste of the dish.
- Adjusting Spices: If you prefer less heat, reduce the amount of red pepper flakes. For a spicier dish, feel free to add more.
- Serving Options: Besides serving it over rice, you can also use this dish in wraps or as a topping for a baked potato or quinoa.
- Vegetable Add-ins: Feel free to toss in some veggies like bell peppers or broccoli in the last hour of cooking for added nutrition and color.
variation
You can easily tweak this recipe to suit your dietary needs or preferences. Here are a few ideas:
- Vegetarian Option: Use tofu or seitan instead of beef. Just make sure to press and drain the tofu before cutting it into cubes and cooking.
- Different Cut of Meat: If flank steak isn’t available, you can substitute it with sirloin or chuck roast. Just remember that cooking times may vary slightly based on the cut you use.
- Custom Sauce: Feel free to experiment with the sauce by adding other ingredients. A splash of rice vinegar or Hoisin sauce can give it a different flavor profile.
FAQs
1. Can I make this recipe ahead of time?
Yes! This recipe is perfect for meal prep. You can prepare it a day ahead, let it cool, and store it in the refrigerator. It actually tastes even better the next day as the flavors meld together.
2. Is it possible to cook this on the stove instead of in a crockpot?
Absolutely! You can adapt this recipe for the stove by searing the meat and then simmering everything in a pot. Just make sure to cook it until the beef is tender.
3. How do I know when the beef is done?
The beef is done when it’s fork-tender and easily pulls apart with a fork. This usually takes around 4 to 6 hours on low heat or 2 to 3 hours on high heat in the crockpot.
4. Can I use low-sodium soy sauce?
Yes! Using low-sodium soy sauce is a great option if you’re watching your sodium intake. Just be sure to taste the sauce and adjust the seasoning as necessary since low-sodium soy sauce can taste different.
5. What can I serve with Crockpot Mongolian Beef?
It pairs perfectly with cooked rice, but you can also serve it with noodles, quinoa, or even just a side of steamed vegetables for a lighter meal. Don’t forget to add some fresh green onions or sesame seeds for garnish!
Enjoy your cooking journey with Crockpot Mongolian Beef! It’s a dish that brings comfort and flavor to the table with minimal fuss, making it a win for busy weeknights or laid-back weekends.
Print
Crockpot Mongolian Beef
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A tender, flavorful Mongolian beef dish made easily in a crockpot, perfect for family meals or meal prep.
Ingredients
- 2 pounds flank steak (sliced against the grain)
- 1/2 cup soy sauce (use tamari for gluten-free)
- 1/2 cup brown sugar (coconut sugar works as a substitute)
- 1/4 cup water
- 2 tablespoons cornstarch (mix with cold water for slurry)
- 2 tablespoons vegetable oil (for searing beef)
- 6 cloves garlic (minced)
- 1 teaspoon ginger (minced, fresh or ground)
- 1/2 teaspoon red pepper flakes (adjust for spice preference)
- 4 green onions (chopped, for garnish)
- Cooked rice (for serving)
Instructions
- Prepare the beef: Slice the flank steak against the grain into thin strips, about 1/4-inch thick.
- Make the sauce: In a bowl, mix together the soy sauce, brown sugar, and water until the sugar dissolves.
- Create the slurry: In another small bowl, blend the cornstarch with cold water until smooth.
- Sear the beef: Heat vegetable oil and sear the beef until browned, then transfer to the crockpot.
- Combine ingredients: Add the soy sauce mixture, garlic, ginger, and red pepper flakes to the crockpot.
- Slow cook: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Thicken the sauce: Stir in the cornstarch slurry about 30 minutes before serving.
- Garnish and serve: Sprinkle chopped green onions over the beef and serve hot over cooked rice.
Notes
Serve with steamed vegetables or a side salad for a well-rounded meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Crockpot, Mongolian Beef, Easy Dinner, Slow Cooker, Asian Cuisine