Slow Cooker Mongolian Beef

This Slow Cooker Mongolian Beef features tender beef with a sweet and savory soy glaze. Perfect for a hearty meal, it’s a simple recipe that blends rich, aromatic flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This Mongolian beef is a nutritious, hearty dinner option that transforms tender beef with a sweet and savory soy glaze into a flavorful delight, perfect for a satisfying meal. Easy to prepare with hands-off cooking, it’s packed with protein and bold taste. Versatile—serve with rice or veggies—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Sear the Beef: Enhances flavor and texture.
• Use Fresh Garlic: Adds better aroma.
• Cook on Low: Ensures tender meat.
• Stir Occasionally: Ensures even sauce distribution.
• Check Doneness: Beef should be fork-tender.
• Avoid Overfilling: Leaves room for juices to blend.
• Serve Warm: Maximizes the savory appeal.
• Thicken Sauce if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Sweetness: Taste and tweak sugar to preference.

Yield: 8 servings

Slow Cooker Mongolian Beef

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Tender Mongolian beef, savory slow cooker meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ½ cup brown sugar
• ½ cup low-sodium beef broth
• ½ cup low-sodium soy sauce
• ½ tsp red pepper flakes
• 1 tbsp cornstarch
• 1 tbsp fresh grated ginger
• 1 tbsp sesame oil
• 2.5 lbs beef flank steak
• 3 green onions, chopped
• 4 cloves garlic, minced

Instructions

1. Prep the Beef: Slice beef flank steak thinly and toss with cornstarch to coat.
2. Sear the Beef: Heat sesame oil in a skillet over medium-high heat. Sear beef for 2-3 minutes per side until browned. Transfer to slow cooker.
3. Mix the Sauce: In a bowl, whisk soy sauce, brown sugar, beef broth, minced garlic, grated ginger, and red pepper flakes.
4. Combine Ingredients: Pour the sauce over the beef in the slow cooker.
5. Season the Dish: Stir to coat the beef evenly with the sauce.
6. Set the Slow Cooker: Cover and cook on low for 6-8 hours until beef is fork-tender.
7. Check Doneness: Ensure the beef is tender and easily pulls apart.
8. Rest the Beef: Let the mixture sit for 10 minutes with the lid off to thicken slightly.
9. Garnish the Dish: Sprinkle with chopped green onions.
10. Serve and Enjoy: Serve warm with rice or veggies, savoring this savory-sweet delight!

Notes

• Sear beef first for flavor; use fresh garlic and ginger for aroma.
• Stir occasionally for even cooking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 349Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 112mgSodium 688mgCarbohydrates 14gFiber 0gSugar 11gProtein 41g

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 (2.5 lbs): Thinly sliced, for rich flavor.
• Soy Sauce (½ cup): Low-sodium, for umami.
• Brown Sugar (½ cup): For natural sweetness.
• Garlic (4 cloves): Minced for depth.
• Ginger (1 tbsp): Fresh grated, for warmth.
• Cornstarch (1 tbsp): For coating and thickening.
• Beef Broth (½ cup): Low-sodium for base.
• Green Onions (3): Chopped, for garnish.
• Sesame Oil (1 tbsp): For nutty flavor.
• Red Pepper Flakes (½ tsp): Optional, for heat.

Variations and Substitutions

• Meat Swap: Use sirloin or pork shoulder.
• Sauce Swap: Replace soy with coconut aminos.
• Sweetener Swap: Use honey instead of brown sugar.
• Ginger Swap: Use ground ginger if fresh isn’t available.
• Oil Swap: Use olive oil or omit.
• Broth Swap: Use chicken broth for variety.
• Spice Swap: Add chili powder instead of red pepper.
• Low-Sodium: Reduce or skip salt based on soy sauce.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Slow Cooker Maple Dijon Glazed Pork Tenderloin