Description
A tender, flavorful Mongolian beef dish made easily in a crockpot, perfect for family meals or meal prep.
Ingredients
Scale
- 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