How to Make Mongolian Beef from the Slow Cooker - A Step-by-Step Guide

Mongolian beef is a classic Chinese dish that is known for its rich, flavorful sauce and tender, succulent meat. Traditionally, this dish is made by quickly stir-frying marinated beef along with green onions and garlic, then simmering it in a sweet and savory soy-based sauce. However, with today's busy lifestyles, it can be challenging to find the time to prepare such a labor-intensive dish.

That's where the slow cooker comes in. By using a slow cooker, you can achieve the same delici...

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Ingredients

  • ¼ cup cornstarch
  • 1 ½ pounds beef flank steak
  • ¾ cup water
  • ¾ cup soy sauce
  • ¾ cup brown sugar
  • ½ cup shredded carrots
  • 3 green onions, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon minced fresh ginger root

Information

  • Prep Time: 5 mins
  • Cook Time: 2 hrs
  • Additional Time: 1 day
  • Total Time: 1 day 2 hrs 5 mins
  • Servings: 6
  • Yield: 6 servings

  • Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
  • Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
  • Put bag of marinating beef in the freezer until the day before you wish to prepare it.
  • Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
  • Empty bag into the crock of a slow cooker.
  • Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.
  • Nutrition

    320 cal.

    • Total Fat: 13g
    • Saturated Fat: 4g
    • Cholesterol: 36mg
    • Sodium: 1857mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 1g
    • Total Sugars: 28g
    • Protein: 16g
    • Vitamin C: 2mg
    • Calcium: 44mg
    • Iron: 3mg
    • Potassium: 334mg