Description
A flavorful and tender Slow Cooker Mongolian Beef made with thinly sliced flank steak simmered in a sweet and savory sauce. Perfect served over rice or noodles for an easy dinner.
Ingredients
Units
Scale
- 2 lbs flank steak, thinly sliced against the grain
- 1/2 cup cornstarch
- 1 tablespoon vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup water
- 3/4 cup brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 green onions, sliced
- Cooked rice or noodles, for serving
Instructions
- Toss the sliced flank steak with cornstarch until evenly coated. Shake off excess.
- Heat vegetable oil in a skillet over medium-high heat. Quickly sear the beef in batches, just until browned.
- Transfer seared beef to the slow cooker.
- In a bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes (if using).
- Pour the sauce over the beef in the slow cooker.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until beef is tender.
- Stir in green onions during the last 30 minutes of cooking.
- Serve hot over rice or noodles.
Notes
- For extra thickness, you can mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 30 minutes.
- Use low-sodium soy sauce to prevent the dish from becoming too salty.
- Can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 17g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 85mg