Ultimate Slow Cooker Mongolian Beef (Printable Version)
Tender beef slices in rich, sweet and savory sauce made effortlessly with minimal ingredients.
# What You'll Need:
→ Beef
01 - 2 pounds flank steak, thinly sliced against the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce or tamari for gluten-free option
03 - 2/3 cup brown sugar, packed
04 - 1/2 cup hoisin sauce
05 - 4 cloves garlic, minced
# Directions:
01 - Lightly coat the interior of your slow cooker with nonstick cooking spray to prevent sticking.
02 - Place the thinly sliced flank steak pieces in the bottom of the prepared slow cooker.
03 - In a medium mixing bowl, whisk together the soy sauce, brown sugar, hoisin sauce, and minced garlic until the brown sugar is mostly dissolved and the mixture is well combined.
04 - Pour the sauce mixture evenly over the beef. Toss the meat thoroughly to ensure every piece is coated with the sauce.
05 - Cover and cook on LOW setting for 4 hours, or until the beef is fork-tender and the sauce has slightly thickened.
06 - Stir the beef and sauce well before serving. Serve hot over steamed jasmine rice or alongside steamed vegetables.
# Expert Tips:
01 -
- The sauce clings to every slice of beef like it was made for each other, creating that perfect sticky finger situation you actually want
- Your slow cooker does practically all the work while you go about your day, coming home to dinner that tastes like you spent hours over a hot stove
02 -
- Cornstarch is your friend if you want restaurant style thickness, just whisk it with cold water before adding to avoid lumps
- Slicing against the grain is not optional, it is the difference between tender beef and something that fights back
03 -
- Freeze the flank steak for 30 minutes before slicing, it will be firm enough to cut paper thin without struggling
- Low and slow is the only way here, high heat makes the beef tough and nobody wants that disappointment