Slow Cooker Mongolian Beef

Oh my goodness, let me tell you about this Slow Cooker Mongolian Beef. As a busy parent always on the hunt for weeknight dinner heroes, I’ve tried countless recipes promising quick and easy meals. But this one? This one is a game-changer. From the moment the tantalizing aroma started wafting from my slow cooker, I knew we were in for a treat. My family, usually a tough crowd when it comes to trying new dishes, devoured every last bite. The beef was unbelievably tender, practically melting in your mouth, and the sweet and savory Mongolian sauce was absolutely addictive. Even my pickiest eater, who typically shies away from anything “saucy,” asked for seconds! This recipe has officially earned a permanent spot in our dinner rotation. If you’re craving takeout flavors without the takeout price or effort, and want to impress your family (or yourself!), you absolutely must try this Slow Cooker Mongolian Beef. Trust me, your taste buds will thank you.

Ingredients: Your Pantry Staples Meet Flavor Explosion

This Slow Cooker Mongolian Beef recipe utilizes simple ingredients you likely already have in your pantry, transforming them into a restaurant-quality dish with minimal effort. Let’s break down what you’ll need:

• Flank Steak: The star of the show! Flank steak is perfect for slow cooking as it becomes incredibly tender and flavorful when cooked low and slow. Look for a good quality piece, about 1.5 to 2 pounds. You can also use skirt steak, though flank steak is traditionally preferred for its texture in this dish.
• Soy Sauce: The foundation of our umami-rich sauce. Use low-sodium soy sauce to control the saltiness of the dish. Soy sauce provides that signature savory depth that is essential to Mongolian beef.
• Brown Sugar: Adds sweetness and caramelization to balance the savory soy sauce. Light or dark brown sugar works equally well, with dark brown sugar offering a slightly richer molasses flavor.
• Garlic: Aromatic and pungent, garlic is a must-have in almost any savory dish. Freshly minced garlic provides the best flavor, but pre-minced garlic can be used for convenience.
• Ginger: Fresh ginger adds a warm, zesty, and slightly spicy note that complements the other flavors beautifully. Freshly grated ginger is recommended for the most vibrant taste.
• Hoisin Sauce: This thick, fragrant sauce adds a complex sweet and savory depth that is characteristic of Mongolian cuisine. It’s often called “Chinese barbecue sauce” and is readily available in most grocery stores.
• Water: Helps to create the sauce base and ensures the beef stays moist during the slow cooking process.
• Cornstarch: Used to thicken the sauce at the end of cooking, creating that glossy, luscious coating that clings to the beef.
• Vegetable Oil: For searing the beef before slow cooking. Searing adds a depth of flavor and helps to lock in moisture. Any neutral cooking oil like canola or avocado oil will work.
• Green Onions (Scallions): For garnish. Green onions add a fresh, mild oniony flavor and a pop of color to the finished dish. They are typically sliced thinly for garnish.
• Sesame Seeds: Optional, but highly recommended for garnish. Toasted sesame seeds add a nutty flavor and a beautiful visual appeal.

Instructions: Slow Cooking Magic Unveiled

This Slow Cooker Mongolian Beef recipe is incredibly straightforward, requiring minimal hands-on time. Follow these simple steps to create a restaurant-quality meal at home:

1. Prepare the Beef: Begin by preparing the flank steak. Trim any excess fat or silver skin from the steak. Slice the flank steak against the grain into thin strips, about ¼ inch thick and 2-3 inches long. Slicing against the grain is crucial for tender beef, as it shortens the muscle fibers.
2. Sear the Beef (Optional but Recommended): While searing is optional for slow cooker recipes, it significantly enhances the flavor of the Mongolian Beef. Heat a tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the beef strips in batches, being careful not to overcrowd the pan. Sear each batch of beef for about 1-2 minutes per side, until browned. Searing creates a Maillard reaction, developing deep, savory flavors that will infuse the entire dish. Remove the seared beef from the skillet and set aside.
3. Combine Sauce Ingredients in the Slow Cooker: In your slow cooker, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, hoisin sauce, and water. Stir until the brown sugar is mostly dissolved and the sauce is well combined. This mixture forms the base of your flavorful Mongolian sauce.
4. Add Beef to the Slow Cooker: Place the seared beef strips into the slow cooker, ensuring they are submerged in the sauce. Gently stir to coat the beef evenly with the sauce.
5. Slow Cook to Perfection: Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours, or until the beef is incredibly tender and easily shreds with a fork. The slow cooking process allows the flavors to meld together beautifully and tenderizes the flank steak to perfection.
6. Thicken the Sauce: Once the beef is cooked, remove it from the slow cooker using a slotted spoon and set aside, keeping it warm. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a cornstarch slurry. Pour the cornstarch slurry into the slow cooker with the sauce.
7. Cook Sauce Until Thickened: Turn the slow cooker to high heat (if it was on low) and cook, uncovered, for about 5-10 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking and ensure even thickening. The cornstarch slurry will gelatinize and create a glossy, rich sauce.
8. Return Beef to Sauce: Return the cooked beef strips to the slow cooker with the thickened sauce. Stir gently to coat the beef completely with the luscious Mongolian sauce.
9. Garnish and Serve: Serve the Slow Cooker Mongolian Beef hot, garnished with sliced green onions and sesame seeds (if using). Enjoy over steamed rice, noodles, or your favorite side dishes.

Nutrition Facts: A Satisfying and Moderately Healthy Meal

This Slow Cooker Mongolian Beef is not only delicious but also offers a decent nutritional profile. Please note that these are estimated values and can vary based on specific ingredients and serving sizes.

Serving Size: Approximately 1 cup (cooked beef and sauce)

Servings per Recipe: Approximately 6-8 servings (depending on portion size)

• Calories: Approximately 350-450 calories per serving
• Protein: Approximately 30-40 grams per serving. Flank steak is a lean source of protein, essential for muscle building and satiety.
• Fat: Approximately 15-25 grams per serving (depending on the fat content of the flank steak and cooking oil used). This includes both saturated and unsaturated fats.

Disclaimer: Nutritional information is an estimate and should be considered as a guideline only. For precise values, use a nutrition calculator with the specific brands and quantities of ingredients you use.

This recipe can be part of a balanced diet when consumed in moderation and paired with healthy sides like brown rice and steamed vegetables.

Preparation Time: Minimal Effort, Maximum Flavor

The beauty of this Slow Cooker Mongolian Beef lies in its incredibly short preparation time. Here’s a breakdown:

• Prep Time: Approximately 15-20 minutes. This includes slicing the beef, mincing garlic and ginger, and measuring out the sauce ingredients. If you opt to skip searing, prep time is even shorter!
• Cook Time: 4-6 hours on low or 2-3 hours on high in the slow cooker. This is hands-off cooking time, allowing you to go about your day while dinner practically cooks itself.
• Thickening Sauce Time: 5-10 minutes on high heat after slow cooking.
• Total Time: Approximately 4 hours 20 minutes to 6 hours 30 minutes (including slow cooking and sauce thickening). However, active cooking time is only about 20-30 minutes, making this a truly convenient meal.

This recipe is perfect for busy weeknights or weekends when you want a delicious and satisfying meal without spending hours in the kitchen. The slow cooker does most of the work for you!

How to Serve Slow Cooker Mongolian Beef: Delicious Pairings

Slow Cooker Mongolian Beef is incredibly versatile and pairs well with a variety of sides. Here are some delicious serving suggestions:

• Classic Rice:
  • Steamed White Rice: A classic and simple choice that soaks up the delicious Mongolian sauce perfectly.
  • Brown Rice: For a healthier option, brown rice adds a nutty flavor and extra fiber.
  • Jasmine Rice: Fragrant jasmine rice complements the Asian flavors of the dish beautifully.
  • Cauliflower Rice: For a low-carb option, cauliflower rice is a great substitute.
• Noodles:
  • Lo Mein Noodles: Soft and chewy lo mein noodles are a fantastic pairing, mimicking takeout style Mongolian beef.
  • Egg Noodles: Wide egg noodles are also excellent for soaking up the sauce.
  • Udon Noodles: Thick and chewy udon noodles provide a satisfying texture contrast.
  • Spaghetti or Linguine: While less traditional, pasta like spaghetti or linguine can also work well in a pinch.
• Vegetables:
  • Steamed Broccoli: A healthy and simple side that adds a vibrant green color to the plate.
  • Stir-Fried Vegetables: Quickly stir-fried vegetables like bok choy, snap peas, carrots, and bell peppers add freshness and nutrients.
  • Roasted Asparagus: Tender roasted asparagus provides a sophisticated side dish.
  • Green Beans: Steamed or stir-fried green beans are another classic vegetable pairing.
  • Edamame: Steamed edamame pods are a fun and healthy appetizer or side.
• Other Accompaniments:
  • Spring Rolls or Egg Rolls: Serve with crispy spring rolls or egg rolls for a complete Asian-inspired meal.
  • Potstickers or Dumplings: Pan-fried or steamed potstickers or dumplings make a great appetizer or side.
  • Salad: A simple side salad with a light vinaigrette can provide a refreshing contrast to the richness of the Mongolian beef.
  • Kimchi: For those who enjoy a bit of spice, kimchi adds a fermented and flavorful element.

Additional Tips for Perfect Slow Cooker Mongolian Beef

Elevate your Slow Cooker Mongolian Beef with these helpful tips and tricks:

1. Don’t Skip Searing (If You Have Time): While optional, searing the beef truly makes a difference in the final flavor. It adds depth and complexity that you won’t get from simply throwing the raw beef into the slow cooker. The browning process is key to unlocking deeper flavors.
2. Slice Against the Grain: This is crucial for tender beef. Always slice flank steak against the grain (perpendicular to the muscle fibers) to ensure each bite is melt-in-your-mouth tender, even after slow cooking.
3. Use Low Sodium Soy Sauce: Mongolian beef can be quite salty. Using low-sodium soy sauce allows you to control the salt level and adjust to your preference. You can always add a pinch of salt at the end if needed, but it’s harder to take it away.
4. Fresh Ginger and Garlic are Best: While powdered ginger and garlic powder can be used in a pinch, fresh ginger and garlic provide a much brighter and more vibrant flavor that really shines in this dish.
5. Adjust Sweetness to Your Taste: Mongolian beef is traditionally sweet. If you prefer a less sweet dish, start with slightly less brown sugar and taste as you go. You can always add more brown sugar to reach your desired sweetness.
6. Control the Spice Level: This recipe is generally mild. If you like a bit of heat, you can add a pinch of red pepper flakes to the sauce or a dash of sriracha or chili garlic sauce at the end for a spicy kick.
7. Make it Ahead for Meal Prep: Slow Cooker Mongolian Beef is perfect for meal prepping. Cook a large batch on the weekend and portion it out for lunches or dinners throughout the week. It reheats beautifully.
8. Freeze Leftovers for Future Meals: Leftover Mongolian beef freezes exceptionally well. Store it in airtight containers or freezer bags for up to 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

FAQ: Your Burning Questions Answered

Let’s address some common questions you might have about making Slow Cooker Mongolian Beef:

Q1: Can I use a different cut of beef besides flank steak?
A: Yes, you can use skirt steak as a substitute for flank steak. Skirt steak is also flavorful and becomes tender when slow-cooked. However, flank steak is generally preferred for its slightly thicker texture in this dish. Avoid tougher cuts like chuck roast, as they may become too shredded in this recipe.

Q2: Can I make this recipe on the stovetop instead of in a slow cooker?
A: While this recipe is designed for a slow cooker, you can adapt it for the stovetop. Sear the beef as instructed, then combine all sauce ingredients in a large pot or Dutch oven. Add the beef, bring to a simmer, cover, and cook over low heat for about 1-1.5 hours, or until the beef is tender. Thicken the sauce as directed.

Q3: Can I make this recipe gluten-free?
A: Yes, you can easily make this recipe gluten-free. Simply substitute tamari or coconut aminos for the soy sauce and ensure your hoisin sauce is certified gluten-free (some brands contain wheat). Cornstarch is naturally gluten-free and safe to use for thickening.

Q4: Can I add vegetables to the slow cooker with the beef?
A: While not traditional, you can add vegetables to the slow cooker during the last hour of cooking. Good options include broccoli florets, bell pepper strips, or sliced carrots. Adding them too early might result in overly soft vegetables. Alternatively, stir-fry vegetables separately and serve alongside the Mongolian beef.

Q5: How do I store leftovers?
A: Store leftover Slow Cooker Mongolian Beef in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in airtight containers or freezer bags for up to 2-3 months.

Q6: Can I make this recipe ahead of time?
A: Yes, this recipe is perfect for making ahead. You can prepare the entire dish a day or two in advance and reheat it on the stovetop or in the microwave. The flavors often develop even more overnight.

Q7: My sauce is too thin, how do I thicken it further?
A: If your sauce is not thick enough after adding the cornstarch slurry, you can whisk together another tablespoon of cornstarch with 1-2 tablespoons of cold water and add it to the slow cooker. Continue to cook on high heat, stirring frequently, until the sauce reaches your desired consistency.

Q8: Can I use honey instead of brown sugar?
A: While brown sugar is traditionally used, you can substitute honey for a slightly different flavor profile. Honey will add sweetness, but it may not caramelize in the same way as brown sugar. You might need to adjust the amount to your taste preference, as honey can be sweeter than brown sugar. Start with a slightly smaller amount of honey and add more if needed.

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