Crock Pot Mongolian Style Beef
Elevate your weeknight dinners with this Crock Pot Mongolian Style Beef, a rich and flavorful recipe that's as effortless as it is delicious. Tender slices of beef flank steak are coated in cornstarch for a velvety texture, then slow-cooked in a savory-sweet sauce made with low-sodium soy sauce, brown sugar, garlic, and fresh ginger. The optional step of searing the beef adds a layer of depth and caramelization, while the crock pot gently infuses the meat with bold, Asian-inspired flavors. Finished with a garnish of fresh green onions and sesame seeds, this dish is perfectly served over steaming bowls of rice for a comforting meal that will become a family favorite. Ideal for busy days, this slow-cooker Mongolian beef recipe offers simplicity without compromising on taste.
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Recipe Information
Ingredients
- 1.5 pounds Beef flank steak or skirt steak
- 0.25 cup Cornstarch
- 0.75 cup Soy sauce (low sodium preferred)
- 0.6667 cup Brown sugar (packed)
- 0.5 cup Water
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Sesame oil
- 3 stalks Green onions (sliced thin, for garnish)
- 1 tablespoon Sesame seeds (for garnish)
- 2 tablespoons Vegetable oil (for searing, optional)
- 4 cups Cooked rice (for serving)
Instructions
Thinly slice the beef flank steak against the grain into strips about 1/4 inch thick.
Place the sliced beef in a large mixing bowl or resealable plastic bag. Add the cornstarch and toss to coat the beef evenly. Shake off any excess cornstarch.
Optional: Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Quickly sear the beef in batches for 1-2 minutes per side until lightly browned but not fully cooked. This step enhances the flavor but can be skipped.
In the crock pot, whisk together the soy sauce, brown sugar, water, minced garlic, grated ginger, and sesame oil until combined.
Add the beef to the crock pot and toss to coat it in the sauce mixture.
Cover the crock pot with a lid and cook on low heat for 4-5 hours or high heat for 2-3 hours, until the beef is tender and infused with the sauce.
Once cooked, give the beef a final stir to ensure it is fully coated in the sauce.
Serve the Mongolian beef over cooked rice, and garnish with sliced green onions and sesame seeds.
Enjoy this flavorful and easy-to-make dish!
Nutrition Facts
Calories |
3572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 6358 mg | 276% | |
| Total Carbohydrate | 416.1 g | 151% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 155.6 g | ||
| Protein | 227.6 g | 455% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4111 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
