SLOW COOKER MONGOLIAN BEEF RECIPE

December 19, 2019
The easiest way you'll make a Mongolian beef recipe! The meat gets meltingly tender within the slow cooker and therefore the sauce becomes incredibly silky, with great spicy/sweet flavors!

All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep. This is often the Mongolian beef recipe for the busiest of people!

SLOW COOKER MONGOLIAN BEEF RECIPE
SLOW COOKER MONGOLIAN BEEF RECIPE

The main thing I really like such a lot about this Mongolian beef recipe is that unlike some slow cooker meals, it’s made entirely within the slow cooker, with no extra steps to require.  No browning the meat, no broiling just adding all the ingredients, turning on the slow cooker and walking away.  

And this meal is never short on flavor!  The garlic and ginger bring many classic Mongolian beef flavor, and combined with sweet/heat combination of sugar and Sriracha sauce it’s a powerhouse of wonderful flavors!

SLOW COOKER MONGOLIAN BEEF RECIPE

INGREDIENTS :

  • 1/4 cup cornstarch
  • 1 Tbsp vegetable oil
  • 3-4 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 3/4 cup water
  • 1 cup shredded carrots
  • 4-6 green onions, thinly sliced
  • sesame seeds, for garnish
  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup light brown sugar, packed
  • 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
  • 1 - 2 tsp Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)

INSTRUCTIONS :

  1. Add sliced flank steak and cornstarch to a large resealable plastic bag.  Close and shake to coat well.  This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
  2. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce.  Stir to combine.
  3. Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
  4. Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
  5. Serve over white rice and garnished with green onions and sesame seeds if desired.
The easiest way you'll make a Mongolian beef recipe! The meat gets meltingly tender within the slow cooker and therefore the sauce becomes incredibly silky, with great spicy/sweet flavors!

All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep. This is often the Mongolian beef recipe for the busiest of people!

SLOW COOKER MONGOLIAN BEEF RECIPE
SLOW COOKER MONGOLIAN BEEF RECIPE

The main thing I really like such a lot about this Mongolian beef recipe is that unlike some slow cooker meals, it’s made entirely within the slow cooker, with no extra steps to require.  No browning the meat, no broiling just adding all the ingredients, turning on the slow cooker and walking away.  

And this meal is never short on flavor!  The garlic and ginger bring many classic Mongolian beef flavor, and combined with sweet/heat combination of sugar and Sriracha sauce it’s a powerhouse of wonderful flavors!

SLOW COOKER MONGOLIAN BEEF RECIPE

INGREDIENTS :

  • 1/4 cup cornstarch
  • 1 Tbsp vegetable oil
  • 3-4 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 3/4 cup water
  • 1 cup shredded carrots
  • 4-6 green onions, thinly sliced
  • sesame seeds, for garnish
  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup light brown sugar, packed
  • 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
  • 1 - 2 tsp Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)

INSTRUCTIONS :

  1. Add sliced flank steak and cornstarch to a large resealable plastic bag.  Close and shake to coat well.  This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
  2. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce.  Stir to combine.
  3. Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
  4. Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
  5. Serve over white rice and garnished with green onions and sesame seeds if desired.
The easiest way you'll make a Mongolian beef recipe! The meat gets meltingly tender within the slow cooker and therefore the sauce becomes incredibly silky, with great spicy/sweet flavors!

All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep. This is often the Mongolian beef recipe for the busiest of people!

SLOW COOKER MONGOLIAN BEEF RECIPE
SLOW COOKER MONGOLIAN BEEF RECIPE

The main thing I really like such a lot about this Mongolian beef recipe is that unlike some slow cooker meals, it’s made entirely within the slow cooker, with no extra steps to require.  No browning the meat, no broiling just adding all the ingredients, turning on the slow cooker and walking away.  

And this meal is never short on flavor!  The garlic and ginger bring many classic Mongolian beef flavor, and combined with sweet/heat combination of sugar and Sriracha sauce it’s a powerhouse of wonderful flavors!

SLOW COOKER MONGOLIAN BEEF RECIPE

INGREDIENTS :

  • 1/4 cup cornstarch
  • 1 Tbsp vegetable oil
  • 3-4 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 3/4 cup water
  • 1 cup shredded carrots
  • 4-6 green onions, thinly sliced
  • sesame seeds, for garnish
  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup light brown sugar, packed
  • 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
  • 1 - 2 tsp Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)

INSTRUCTIONS :

  1. Add sliced flank steak and cornstarch to a large resealable plastic bag.  Close and shake to coat well.  This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
  2. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce.  Stir to combine.
  3. Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
  4. Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
  5. Serve over white rice and garnished with green onions and sesame seeds if desired.

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