Ultimate Slow Cooker Mongolian Beef (Printable)

Tender beef slow-cooked in a savory-sweet sauce with garlic, ginger, and soy for melt-in-mouth texture.

# What You'll Need:

01 - 2 lbs flank steak, thinly sliced against the grain

02 - 1 cup low-sodium soy sauce

03 - 2/3 cup dark brown sugar, packed

04 - 1/2 cup water

05 - 1/4 cup hoisin sauce

06 - 1/4 cup cornstarch

07 - 4 cloves garlic, minced

08 - 1 tablespoon fresh ginger, grated

09 - 1/2 teaspoon crushed red pepper flakes

10 - 2 tablespoons sesame oil

11 - 4 green onions, sliced

12 - 2 teaspoons toasted sesame seeds

01 - Toss the sliced flank steak with cornstarch in a large bowl until evenly coated.

02 - Add the cornstarch-coated beef to the slow cooker.

03 - Whisk together soy sauce, brown sugar, water, hoisin sauce, garlic, ginger, red pepper flakes, and sesame oil until smooth.

04 - Pour the sauce over the beef in the slow cooker and stir to coat evenly.

05 - Cover and cook on low for 4 hours, until the beef is tender and the sauce has thickened.

06 - Stir in sliced green onions during the final 10 minutes of cooking.

07 - Serve hot, garnished with extra green onions and toasted sesame seeds. Pair with steamed rice.

01 -

The beef becomes impossibly tender, almost like it has been braising all day in a restaurant kitchen
The sauce develops this deep, complex flavor that hits every note of sweet and salty perfectly
You get that takeout experience without leaving your house or paying delivery fees

02 -

Cutting the beef when it is slightly frozen makes slicing thin strips much easier and more uniform
The sauce will look thin when you first pour it in, but cornstarch thickens beautifully during slow cooking
Resist the urge to lift the lid too often, every peek adds 15-20 minutes to the cooking time

03 -

Pat the beef completely dry with paper towels before tossing with cornstarch for better coating
Use tamari instead of soy sauce to make this completely gluten-free