Why You’ll Love this Slow Cooker Mongolian Beef Recipe
Whether you’re short on time or just craving a delicious meal, you’ll love this Slow Cooker Mongolian Beef recipe. It’s incredibly easy to make, and the slow cooker does all the work for you.
I adore how tender the beef becomes as it simmers in that rich, savory sauce. Plus, the aroma fills my kitchen, making it hard to resist. You can prepare it in the morning and come home to a warm, mouthwatering dish.
It’s perfect for busy weeknights or lazy weekends. Trust me, once you try it, this recipe will become a favorite in your household!
Ingredients of Slow Cooker Mongolian Beef
When it comes to making Slow Cooker Mongolian Beef, the ingredient list is straightforward and easy to manage. There’s something comforting about knowing you have everything you need right in front of you.
Plus, most of these ingredients are pantry staples or easy to find at your local grocery store. So, no hunting down obscure items that cost a fortune. You can whip up this savory dish without breaking the bank or your spirit.
Let’s take a look at what you’ll need to create this mouthwatering meal.
Ingredients:
- 1 1/2 lbs beef flank steak, cut into stir-fry sized strips
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3/4 cup soy sauce
- 3/4 cup water
- 3/4 cup brown sugar
- 1/2 cup shredded carrot
- 3 medium green onions, chopped
Now, let’s chat about some of these ingredients. The flank steak is a vital player here; it’s lean and flavorful, and when it cooks slowly, it becomes tender and melts in your mouth.
If you’re not a fan of flank steak, you could substitute it with another cut, like sirloin or even chicken, but keep in mind that the cooking times may vary.
Cornstarch is essential for that lovely coating on the beef, giving it a nice texture. And don’t skimp on the soy sauce or brown sugar; they create that rich, sweet-savory sauce that’s the heart of this dish.
If you’re feeling adventurous, try adding in some extra vegetables like bell peppers or snap peas for additional color and crunch. Just imagine digging into a bowl of this deliciousness over rice after a long day. It really is a hug in a bowl.
How to Make Slow Cooker Mongolian Beef
Making Slow Cooker Mongolian Beef is a delightful experience, and trust me, it’s as easy as pie—if pie were made in a slow cooker, that is. First things first, you’ll need to grab that 1 1/2 lbs of beef flank steak. Cut it into stir-fry sized strips; think bite-sized pieces that will soak up all that yummy sauce.
Now, don’t be alarmed, but you’re going to coat these strips in 1/4 cup of cornstarch. It may sound a little odd, but this step is essential for achieving that nice, glossy texture later on. Once they’re all coated, toss them into your slow cooker. Feel free to give the slow cooker a spritz of non-stick cooking spray before this step, just to keep things nice and tidy—nobody likes scraping burnt bits off, right?
Now, let’s move on to the sauce that makes this dish sing. In a separate bowl, combine 3/4 cup of soy sauce, 3/4 cup of water, and 3/4 cup of brown sugar. You’ll also want to mince up those 2 garlic cloves and toss them in, along with 1/2 cup of shredded carrot that adds a lovely sweetness and texture.
Give it a good stir to meld all those flavors together—this is where the magic happens. Pour this glorious concoction over the beef in the slow cooker. Now, cover and set your slow cooker on high for 2-3 hours or low for 4-5 hours. And here’s a little tip: if you’re like me and tend to forget about dinner, the low setting is your friend. It gives you a little more leeway, and you won’t have to rush back to the kitchen.
As the hours go by, you’ll be greeted by the delightful aroma wafting through your home—seriously, you might even start to think your neighbors are going to be knocking on your door asking for a taste.
When it’s finally time to eat, serve this tender, flavorful beef over a bed of rice and top it off with those lovely sliced green onions. Just picture it: a steaming bowl of Mongolian Beef, rich and savory, a warm hug after a long day. You might even want to make a double batch because leftovers? They’re just as good, if not better.
Slow Cooker Mongolian Beef Substitutions & Variations
If you’re looking to switch things up a bit, there are plenty of substitutions and variations for Slow Cooker Mongolian Beef that can keep your taste buds excited.
You can swap the flank steak for chicken or tofu for a lighter option. Instead of brown sugar, try honey or maple syrup for a different sweetness.
Adding bell peppers or snap peas can enhance the veggie factor. For a spicy kick, toss in some red pepper flakes or sriracha.
Don’t forget, you can also play around with different types of soy sauce, like tamari for a gluten-free version.
Enjoy experimenting!
What to Serve with Slow Cooker Mongolian Beef
While Slow Cooker Mongolian Beef is a delicious main dish on its own, pairing it with the right sides can elevate your meal to new heights.
I love serving it over fluffy white rice, which soaks up the savory sauce beautifully. For a pop of color and crunch, steamed broccoli or sautéed snap peas work wonders.
If you’re in the mood for something lighter, a simple cucumber salad with sesame dressing complements the rich flavors perfectly.
Finally, don’t forget about warm egg rolls or spring rolls on the side for an extra touch of crunch and flavor.
Enjoy your meal!
Additional Tips & Notes
A few simple tips can make your Slow Cooker Mongolian Beef even better.
First, for added flavor, marinate the beef in soy sauce and garlic for a few hours before cooking. I also like to use fresh ginger for a little extra zing.
If you want a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it in during the final 30 minutes of cooking.
Ultimately, don’t skip the green onions; they add a fresh crunch that balances the sweetness.
Enjoy experimenting with vegetables like bell peppers or snap peas for some color and nutrition!