Crockpot Mongolian Beef

This Crockpot Mongolian Beef features tender beef strips in a sweet-savory sauce with garlic and ginger. Perfect for a healthy dinner, it’s a simple recipe that blends bold, aromatic flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This beef dish is a nutritious, flavorful dinner option that transforms tender beef strips in a sweet-savory sauce with garlic and ginger into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with protein and taste. Versatile—serve with rice or veggies—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Slice Beef Thinly: Ensures quick cooking and tenderness.
• Use Fresh Ginger: Adds better aroma and depth.
• Cook on Low: Keeps beef juicy and sauce thick.
• Stir Occasionally: Prevents sticking and ensures even coating.
• Check Doneness: Beef should shred easily.
• Avoid Overfilling: Leaves room for flavors to meld.
• Serve Warm: Maximizes the savory appeal.
• Thicken if Desired: Add cornstarch slurry if too thin.
• Rest Before Serving: Allows sauce to settle.
• Adjust Sweetness: Taste and tweak honey to preference.

Yield: 6 servings

Crockpot Mongolian Beef

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Crockpot Mongolian beef, healthy dinner delight.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ¼ cup honey
• ¼ cup low-sodium soy sauce
• ½ cup low-sodium beef broth
• ½ tsp salt
• 1 tbsp cornstarch
• 1 tbsp fresh grated ginger
• 1 tbsp olive oil
• 1.5 lbs thinly sliced beef flank steak
• 2 tbsp chopped green onions
• 4 cloves garlic, minced

Instructions

1. Prepare Beef: Slice beef flank steak into thin strips.
2. Coat Beef: In a bowl, toss beef with cornstarch until evenly coated.
3. Sear Beef: Heat olive oil in a skillet over medium-high heat and sear beef for 2-3 minutes until browned; transfer to crockpot.
4. Add Aromatics: Sprinkle minced garlic and grated ginger over the beef.
5. Mix Sauce: In a small bowl, whisk soy sauce, honey, beef broth, and salt; pour over the beef.
6. Set Crockpot: Cover and cook on low for 6-8 hours until beef is tender.
7. Check Doneness: Ensure beef shreds easily with a fork.
8. Thicken Sauce: Stir well; if needed, mix 1 tsp water with remaining cornstarch and add to thicken.
9. Prepare Garnish: Rinse and chop fresh green onions.
10. Serve and Enjoy: Let rest for 10 minutes, garnish with green onions, and serve warm, savoring this sweet-savory delight!

Notes

• Slice beef thinly for tenderness; use fresh ginger for aroma.
• Cook on low for juiciness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 298Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 90mgSodium 682mgCarbohydrates 15gFiber 0gSugar 12gProtein 33g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef Flank Steak (1.5 lbs): Sliced thin, for protein.
• Soy Sauce (¼ cup): Low-sodium, for umami.
• Honey (¼ cup): For natural sweetness.
• Garlic (4 cloves): Minced, for depth.
• Ginger (1 tbsp): Fresh, grated, for warmth.
• Beef Broth (½ cup): Low-sodium, for moisture.
• Cornstarch (1 tbsp): For thickening.
• Olive Oil (1 tbsp): For searing.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Green Onions (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Beef Swap: Use chicken or tofu.
• Soy Swap: Use tamari or coconut aminos.
• Honey Swap: Use maple syrup or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Ginger Swap: Use ground ginger or omit.
• Broth Swap: Use vegetable broth or water.
• Cornstarch Swap: Use arrowroot or omit.
• Oil Swap: Use sesame oil or omit.
• Salt Swap: Use sea salt or omit.
• Garnish Swap: Use cilantro or omit green onions.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water.

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Until you can read, Crockpot Mexican Street Corn Dip