Description
Slow Cooker Mongolian Beef has tender flank steak in a sweet and savory sauce made with garlic, ginger, brown sugar, and soy sauce. This easy recipe is just like what you would find in your favorite Chinese restaurant, so skip the takeout tonight and make this your new favorite dinner!
Ingredients
Scale
- 1 1/2 pounds flank steak
- 1/4 cup cornstarch
- 2 teaspoons toasted sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/2 cup beef broth
- green onion for garnish
Instructions
- Slice the flank steak into thin slices, going against the grain.
- Toss the sliced beef with the corn starch in a bowl or sealed ziploc bag.
- Place the steak in the slow cooker and add all remaining ingredients except the green onions.
- Stir steak and sauce to coat.
- Cook on high for 2-3 hours or low for 4-5 hours.
- Top with sliced green onions before serving if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze leftover in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator.
Reheat in the microwave.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: slow cooker
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 301
- Sugar: 14.3 g
- Sodium: 796.3 mg
- Fat: 8.7 g
- Carbohydrates: 22.6 g
- Fiber: 0.2 g
- Protein: 31.4 g
- Cholesterol: 81.6 mg