Slow Cooker Mongolian Beef has been a game-changer in my kitchen, transforming busy weeknights into moments of delicious calm. I remember the first time I tried making it from scratch, expecting a long, involved process. To my surprise, this incredibly flavorful dish is actually an easy slow cooker mongolian beef recipe that practically cooks itself! The aroma of ginger and garlic simmering with the beef fills the house, promising a meal that’s both comforting and exciting. This mongolian beef recipe for slow cooker delivers that melt-in-your-mouth tenderness you crave without any fuss. Let’s get cooking!
Why You’ll Love This Slow Cooker Mongolian Beef
This recipe is a weeknight warrior! Here’s why it’s a must-try:
- Incredible Flavor: The sweet and savory sauce is absolutely irresistible, coating every piece of beef.
- Super Quick Prep: You barely have to lift a finger! Most of the work is done by the slow cooker.
- Healthier Than Takeout: You control the ingredients, making it a more wholesome choice.
- Budget-Friendly: Uses affordable cuts of beef without sacrificing flavor or texture.
- Family Favorite: Even picky eaters will devour this delicious, tender slow cooker mongolian beef.
- Minimal Cleanup: Just one pot to wash makes post-dinner chores a breeze.
- Perfectly Tender: The slow cooking method ensures incredibly moist and tender slow cooker mongolian beef every time.
Ingredients for Slow Cooker Mongolian Beef
Here’s what you’ll need to create this amazing slow cooker beef with mongolian sauce. It’s simpler than you think!
- 1 lb flank steak, thinly sliced against the grain – this is key for tenderness!
- 2 tablespoons cornstarch – for coating the beef, helping it crisp up
- 1 tablespoon vegetable oil – just a touch for searing
- 1/2 cup soy sauce (or tamari for gluten-free) – the salty base of our sauce
- 1/3 cup brown sugar (or honey/maple syrup) – for that signature sweetness
- 3 cloves garlic, minced – fresh garlic is a must for big flavor
- 1 tablespoon fresh grated ginger – adds a wonderful zing
- 1/4 cup water or beef broth – keeps everything moist
- 4 green onions, chopped (plus extra for garnish) – adds a fresh, oniony bite
- Optional: red pepper flakes or Sriracha – for a little heat
- Optional: toasted sesame seeds for garnish – for a nutty finish
- Optional vegetables: bell peppers, snap peas, or broccoli – to make it a complete meal
How to Make Slow Cooker Mongolian Beef
Let’s dive into how to make slow cooker mongolian beef! It’s a simple process that yields incredibly delicious results, perfect for any night of the week.
- Step 1: Prepare the Beef. First, slice your flank steak very thinly against the grain. Freezing the beef slightly for about 15 minutes makes this step much easier. Then, toss the thin strips of beef with 2 tablespoons cornstarch until they’re lightly coated. This little trick helps create a slightly crispy texture and thickens the sauce later on.
- Step 2: Sear the Beef. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. You want it nice and hot! Add the cornstarch-coated beef in a single layer (you might need to do this in batches to avoid overcrowding the pan) and sear it quickly for just about 1-2 minutes per side, until nicely browned. This step is crucial for locking in flavor and preventing mushiness. Transfer the seared beef to your slow cooker insert.
- Step 3: Make the Sauce. In a medium bowl, whisk together 1/2 cup soy sauce, 1/3 cup brown sugar, the 3 cloves minced garlic, and the 1 tablespoon grated fresh ginger. Keep whisking until the brown sugar is completely dissolved, creating a wonderfully fragrant and savory sauce.
- Step 4: Combine Ingredients in Slow Cooker. Pour this delicious sauce directly over the seared beef in the slow cooker. Add the 1/4 cup water or beef broth to ensure the beef stays moist and tender as it cooks. Sprinkle the 4 chopped green onions over the top. This is a key part of how to make slow cooker mongolian beef flavorful and aromatic.
- Step 5: Cook Low and Slow. Cover the slow cooker and set it to the LOW setting. Cook for 3 to 4 hours. You’re looking for the beef to become incredibly tender and the sauce to thicken beautifully, developing a glossy, rich consistency. The aroma filling your kitchen will tell you it’s getting close!
- Step 6: Finish and Thicken (if needed). Once the cooking time is up, check the sauce consistency. If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this into the slow cooker and cook on HIGH for another 10-15 minutes, or until the sauce is wonderfully thick and coats the beef. This completes how to make slow cooker mongolian beef perfectly.
Pro Tips for the Best Slow Cooker Mongolian Beef
Want to elevate your homemade Mongolian beef? These tricks will guarantee you the best slow cooker mongolian beef experience:
- Freeze your beef for 15 minutes before slicing; it makes getting those super-thin strips much easier.
- Always sear the beef, even if you’re short on time. It makes a huge difference in texture and flavor, preventing a mushy outcome.
- Use fresh garlic and ginger! The flavor boost from fresh ingredients is incomparable to powders for this crock pot mongolian beef recipe.
- Don’t overcook the beef. 3-4 hours on low is usually perfect; too long and it can become tough.
What’s the secret to perfect Slow Cooker Mongolian Beef?
The secret lies in a couple of steps: freezing the beef for thin slices and searing it before it hits the slow cooker. This locks in juices and adds depth, ensuring you get the best slow cooker mongolian beef possible.
Can I make Slow Cooker Mongolian Beef ahead of time?
Absolutely! You can prepare the beef and the sauce separately up to 24 hours in advance and store them in the refrigerator. Combine everything in the slow cooker when you’re ready to cook. This makes your morning prep even quicker! For more information on food safety and storage, you can refer to guidelines.
How do I avoid common mistakes with Slow Cooker Mongolian Beef?
The biggest pitfalls are using thick-cut beef or skipping the searing step, which leads to mushy meat. Also, avoid overcrowding the slow cooker; this prevents even cooking and sauce thickening. Stick to thin slices and the searing method for success.
Best Ways to Serve Slow Cooker Mongolian Beef
This flavorful slow cooker beef with mongolian sauce is incredibly versatile! The most classic way to serve it is over a bed of fluffy steamed white rice, which perfectly soaks up that delicious glaze. For a complete and healthy meal, I love pairing it with steamed or stir-fried slow cooker mongolian beef with broccoli and other crisp vegetables like snap peas or bell peppers. You could also serve it with cauliflower rice for a lighter option. Garnish with extra chopped green onions and a sprinkle of toasted sesame seeds for a restaurant-quality finish!
Nutrition Facts for Slow Cooker Mongolian Beef
This recipe offers a balanced nutritional profile for a satisfying meal. Here’s what you can expect per serving for this delicious slow cooker chinese beef recipe:
- Calories: 350 kcal
- Fat: 12 g
- Saturated Fat: 4 g
- Protein: 30 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Sugar: 15 g
- Sodium: 900 mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of soy sauce and sweetener you choose. For more details on general nutritional information, you can consult resources.
How to Store and Reheat Slow Cooker Mongolian Beef
Leftover Slow Cooker Mongolian Beef is a treasure! Once it’s cooled down a bit, transfer any remaining deliciousness into airtight containers. For meals throughout the week, store it in the refrigerator for up to 3-4 days. This makes it incredibly convenient for lunches or quick dinners. If you want to save it for longer, this crock pot mongolian beef recipe storage is freezer-friendly too! Wrap portions tightly in plastic wrap, then in foil, and freeze for up to 3 months. To reheat, thaw frozen portions overnight in the fridge. Gently warm refrigerated leftovers on the stovetop over low heat or in the microwave in short bursts, stirring occasionally, until heated through. You might need to add a splash of water or broth if it seems a bit dry after reheating.
Frequently Asked Questions About Slow Cooker Mongolian Beef
What is Slow Cooker Mongolian Beef?
Slow Cooker Mongolian Beef is a popular Asian-inspired dish made by slow-cooking thinly sliced beef in a savory, sweet, and slightly tangy sauce. It’s known for its incredibly tender beef and rich glaze, making it a favorite for busy home cooks. This version simplifies the traditional stir-fry method, allowing the slow cooker to do most of the work.
Why use a slow cooker for Mongolian Beef?
You might wonder, “Why use a slow cooker for mongolian beef?” The answer is simple: tenderness and convenience! The slow, moist heat breaks down the connective tissues in the beef, resulting in melt-in-your-mouth texture that’s hard to achieve with quick stir-frying. Plus, it’s a fantastic hands-off approach, perfect for busy schedules. You can find more information on the benefits of slow cooking here.
Can I make Slow Cooker Mongolian Beef with frozen beef?
It’s best to thaw your beef completely before cooking. While freezing beef briefly helps with slicing, cooking from frozen can lead to uneven cooking and a less tender result. Ensure your beef is fully thawed for the best texture and flavor when making your homemade slow cooker mongolian beef.
What is the best way to thicken the sauce for my crock pot mongolian beef recipe?
The best way to thicken the sauce is by using a cornstarch slurry. Mix about 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this mixture into the slow cooker during the last 15-20 minutes of cooking on high heat until the sauce reaches your desired glossy, coating consistency.
Variations of Slow Cooker Mongolian Beef You Can Try
Once you master this classic slow cooker mongolian beef recipe, you’ll want to explore fun twists! Here are a few ideas to keep things exciting:
- Healthy Slow Cooker Mongolian Beef: For a lighter version, swap brown sugar for honey or maple syrup and use tamari instead of soy sauce for a gluten-free option. Load it up with extra veggies like broccoli florets or snap peas during the last hour of cooking.
- Spicy Kick: If you love a little heat, add a pinch of red pepper flakes or a swirl of Sriracha to the sauce mixture. You can always add more at the end to suit your spice preference.
- Simple Slow Cooker Mongolian Beef: Short on time? Skip the searing step! While searing enhances flavor and texture, this recipe is forgiving enough to still be delicious if you add the raw, cornstarch-coated beef directly to the sauce in the slow cooker.
- Vegetarian/Vegan Option: Use extra-firm tofu, sliced king oyster mushrooms, or seitan instead of beef. Ensure your sweetener and sauce base are vegan-friendly.
Easy Slow Cooker Mongolian Beef: 1 Amazing Recipe
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Slow Cooker Mongolian Beef is a flavorful and tender beef dish that combines sweet soy sauce, garlic, and ginger into a rich, savory glaze. This easy, hands-off recipe is perfect for busy weeknights or meal prep, delivering melt-in-your-mouth beef without hours at the stove. Customizable and family-friendly, it pairs wonderfully with rice or steamed vegetables.
Ingredients
- 1 lb thinly sliced flank steak
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil (for searing)
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/3 cup brown sugar (or honey/maple syrup)
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1/4 cup water or beef broth
- 4 green onions, chopped (plus extra for garnish)
- Optional: red pepper flakes or Sriracha for spice
- Optional: toasted sesame seeds for garnish
- Optional vegetables: bell peppers, snap peas, or broccoli
Instructions
- Prepare the Beef: Slice the flank steak thinly against the grain for maximum tenderness. Toss the beef slices in cornstarch to coat lightly, which helps create a crispy texture when seared.
- Sear the Beef: Heat vegetable oil in a skillet over medium-high heat. Quickly sear the beef strips just until browned on the outside to lock in juices and enhance flavor, then transfer to the slow cooker.
- Make the Sauce: In a bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger until the sugar is fully dissolved, forming a flavorful, aromatic sauce.
- Combine Ingredients in Slow Cooker: Pour the sauce over the seared beef in the slow cooker. Add water or beef broth to keep the beef moist throughout cooking. Sprinkle chopped green onions on top for freshness and color.
- Cook Low and Slow: Cover and cook on low for 3 to 4 hours. This slow cooking tenderizes the beef and allows the sauce to thicken and caramelize beautifully.
- Finish and Thicken: If the sauce needs thickening, mix additional cornstarch with water, stir into the slow cooker, and cook on high for an extra 15 minutes until the sauce becomes glossy and coats the meat well.
Notes
- Freeze the beef for 15 minutes before slicing to get very thin slices easily.
- Don’t overcook the beef; 3 to 4 hours on low is ideal to keep it tender.
- Searing beef prior to slow cooking locks in flavor and prevents mushiness.
- Use fresh garlic and ginger for the best flavor instead of powders.
- Taste the sauce before cooking and adjust the brown sugar to balance sweetness as desired.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
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