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Slow Cooker Mongolian Beef

A delightful blend of sweet and savory flavors, this Slow Cooker Mongolian Beef is tender, comforting, and perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds flank steak, sliced thinly against the grain Ensure it's at room temperature for easier slicing.
  • 0.25 cup cornstarch
  • 0.75 cup low-sodium soy sauce Opt for low-sodium to control saltiness.
  • 0.67 cup light brown sugar
  • 4 cloves minced garlic Fresh garlic enhances flavor.
  • 1 tablespoon fresh ginger, minced Fresh ginger has a more potent flavor.
  • 0.25 cup water
  • 2 large carrots, thinly sliced
  • 3 stalks green onions, sliced for garnish
  • 2 teaspoons sesame oil
  • 1 sheet fish gelatin, softened in warm water Optional for thickening the sauce.
  • to taste red pepper flakes Optional for an extra kick.

Method
 

Preparation
  1. Start by slicing the flank steak thinly across the grain. Toss the beef in a large bowl with cornstarch until evenly coated.
Cooking
  1. In your slow cooker, combine the soy sauce, brown sugar, minced garlic, fresh ginger, water, and sesame oil. Whisk together until the brown sugar dissolves.
  2. Add the cornstarch-coated beef slices and the sliced carrots to the slow cooker. Stir gently to coat everything evenly in the sauce mixture.
  3. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
  4. In the last 30 minutes of cooking, dissolve the softened fish gelatin sheet in warm water and stir it into the slow cooker.
Serving
  1. After cooking, stir gently and sprinkle sliced green onions on top. Serve over steamed rice or noodles.

Notes

Coat the slow cooker with non-stick spray to prevent sticking. This dish can be made ahead for convenience, and leftovers store well.