This Easy Crock Pot Mongolian Beef is a flavorful and tender dish that makes dinner a breeze! You’ll love the sweet soy sauce and garlic that make the beef extra tasty.
The best part? You just toss everything in the slow cooker and let it work its magic! I like to serve it over rice, so it’s comforting and filling—a perfect weeknight dinner.
Key Ingredients & Substitutions
Flank Steak: Flank steak is great for this dish because it’s tender and absorbs flavors well. If you can’t find flank steak, you could use skirt steak or even sirloin, but cut them thinly for the best texture.
Soy Sauce: I suggest low-sodium soy sauce to avoid overpowering saltiness. If you’re gluten-free, coconut aminos works as a fantastic substitute with a slightly sweeter taste.
Brown Sugar: Brown sugar adds a nice sweetness. If you prefer less sugar, consider using honey or maple syrup, but note that this may change the flavor slightly.
Fresh Ginger: Though optional, ginger adds a lovely warmth. If you don’t have fresh ginger, ground ginger can work, just use a bit less as it’s more concentrated.
Cornstarch: This thickening agent is essential for sauce consistency. If you’re looking for alternatives, arrowroot or tapioca starch could be good substitutes.
How do I Cook the Beef to Make It Tender?
The secret to tender beef is cooking it low and slow. By using a crock pot, you give the meat time to break down. Always slice against the grain to ensure each bite is tender and easy to chew. It’s important to not rush this step, as it makes all the difference!
- Start by placing your flank steak in the crock pot without overlapping the pieces.
- For the best flavor mix the sauce really well before pouring it over the beef.
- At the end of cooking, thickening the sauce in a skillet helps to create a richer texture.
With these tips, your Mongolian Beef will turn out flavorful and tender, perfect for serving over rice and enjoying with family!
Easy Crock Pot Mongolian Beef
Ingredients:
- 2 pounds flank steak, thinly sliced against the grain
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1 cup brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1/4 teaspoon red pepper flakes (optional for heat)
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
- 2 tablespoons vegetable oil
- 3 green onions, sliced (for garnish)
- Cooked white or brown rice, for serving
Time Estimate:
This recipe takes about 15 minutes to prep and requires a cooking time of 4-5 hours on low or 2-3 hours on high in the crock pot. It’s a perfect set-it-and-forget-it meal, making dinner stress-free!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by placing the thinly sliced flank steak into the crock pot. Lay the pieces flat to ensure they soak up that delicious sauce.
2. Mix the Sauce:
In a mixing bowl, combine the soy sauce, 1/2 cup of water, brown sugar, minced garlic, grated ginger (if using), and red pepper flakes. Stir this mixture well until the sugar is dissolved and the ingredients are blended together.
3. Combine Ingredients:
Pour the sauce mixture over the beef in the crock pot. Use tongs or a spatula to toss and coat the beef evenly, ensuring every slice is covered in that tasty sauce.
4. Cooking Time:
Cover the crock pot and let it cook. If you choose the low setting, let it go for 4-5 hours. If you’re in a hurry, the high setting will work just fine in 2-3 hours. The beef is done when it’s tender and easy to shred!
5. Thicken the Sauce:
About 15-30 minutes before serving, mix the cornstarch and 2 tablespoons of water in a small bowl to create a slurry. This will help thicken your sauce for the perfect consistency.
6. Sauté the Beef:
In a skillet, heat the vegetable oil over medium-high heat. Use a slotted spoon to carefully transfer the cooked beef from the crock pot to the skillet, taking care to let excess sauce drain off.
7. Add Sauce and Thicken:
Pour some of the sauce from the crock pot into the skillet with the beef. Add in the cornstarch slurry and stir constantly for about 2-3 minutes until the sauce thickens nicely.
8. Combine and Garnish:
Once thickened, return the beef and sauce to the crock pot. Give it a good toss to coat everything beautifully. Before serving, sprinkle sliced green onions on top for a fresh touch.
9. Serve:
Dish this savory Mongolian Beef over bowls of fluffy white or brown rice. Enjoy this comforting meal that’s bursting with flavor!
Bon appétit! Enjoy your easy and delicious crock pot Mongolian Beef!
FAQ for Easy Crock Pot Mongolian Beef
Can I Use Another Cut of Beef?
Absolutely! While flank steak is ideal for this recipe due to its tenderness, you can use skirt steak or sirloin as alternates. Just remember to slice them thinly against the grain for the best texture!
How Can I Make This Dish Spicier?
If you like heat, feel free to increase the amount of red pepper flakes in the recipe. You could also add sliced jalapeños or a splash of sriracha to the sauce for an extra kick!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat or in the microwave until heated through. You may want to add a splash of water or soy sauce to keep the beef moist.
Can I Freeze This Dish?
Yes! You can freeze the cooked Mongolian Beef for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture may change slightly after freezing, but it will still be delicious!
