Ultimate Slow Cooker Mongolian Beef (Printable)
Savory slow-cooked beef with garlic, ginger, and rich soy-based sauce, perfect over steamed rice.
# What You'll Need:
→ Beef
01 - 2 pounds flank steak, thinly sliced across the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce
03 - 3/4 cup brown sugar, packed
04 - 1/2 cup water
05 - 1/4 cup hoisin sauce
06 - 1 tablespoon sesame oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1/2 teaspoon crushed red pepper flakes
→ Slurry
10 - 1/4 cup cornstarch
11 - 1/4 cup cold water
→ Garnish
12 - 4 green onions, sliced
13 - 1 tablespoon toasted sesame seeds
# How-to Steps:
01 - Whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until sugar dissolves completely.
02 - Place sliced flank steak in a large zip-top bag. Add cornstarch, seal bag tightly, and shake vigorously to coat all beef pieces evenly with a light dusting of starch.
03 - Transfer coated beef to the slow cooker insert. Pour prepared sauce over the beef and stir thoroughly to ensure every piece is submerged in the liquid.
04 - Cover and cook on low setting for 4 hours until beef becomes fork-tender and easily pulls apart. Avoid opening lid during cooking to maintain consistent temperature.
05 - During the final 30 minutes of cooking, whisk together cornstarch and cold water in a small bowl until smooth. Stir slurry into the slow cooker and mix well. Sauce will thicken considerably within minutes.
06 - Serve immediately over steamed jasmine or basmati rice. Top generously with sliced green onions and toasted sesame seeds. Alternatively, serve over steamed broccoli for a lighter option.
# Expert Pointers:
01 -
- The cornstarch coating technique creates that restaurant-style tender texture without any fancy equipment
- This sauce balances salty, sweet, and umami so perfectly youll want to put it on everything
02 -
- Slicing the beef when its slightly frozen makes those thin, even slices so much easier
- Adding vegetables during the last hour keeps them from turning into mush
03 -
- Pat the beef dry before slicing so the cornstarch actually sticks
- Let the finished dish rest for 10 minutes before serving so the sauce has time to cling to every piece