Ultimate Slow Cooker Mongolian Beef (Printable Version)
Tender beef slow-cooked in a rich, savory-sweet sauce with garlic, ginger, and soy for melt-in-your-mouth perfection.
# What You'll Need:
→ Beef
01 - 2 lbs flank steak, thinly sliced against the grain
→ Sauce
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
→ To Finish
11 - 4 green onions, sliced
12 - 2 teaspoons toasted sesame seeds
# Directions:
01 - Toss the sliced flank steak with cornstarch in a large bowl until evenly coated, ensuring each piece is lightly dusted.
02 - Transfer the cornstarch-coated beef to the slow cooker, spreading it in an even layer.
03 - Whisk together soy sauce, brown sugar, water, hoisin sauce, garlic, ginger, red pepper flakes, and sesame oil in a separate bowl until completely smooth and sugar is dissolved.
04 - Pour the sauce over the beef and stir gently to coat. Cover and cook on low for 4 hours until beef is fork-tender and sauce has thickened.
05 - Stir in sliced green onions during the final 10 minutes of cooking time to wilt slightly.
06 - Serve hot over steamed jasmine rice, garnished with additional green onions and toasted sesame seeds.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- That perfect balance of salty, sweet, and umami that rivals your favorite takeout spot
02 -
- Cutting against the grain is absolutely crucial—look for the muscle fibers running in one direction and slice perpendicular to them
- The sauce will thicken beautifully thanks to the cornstarch coating on the beef, so resist the urge to add more
03 -
- Partially freeze the flank steak for 20-30 minutes before slicing— it makes getting those thin, even slices so much easier
- Taste the sauce before adding the red pepper flakes if you're sensitive to heat