Ultimate Slow Cooker Mongolian Beef (Printable)

Tender beef simmered in rich, savory-sweet sauce with garlic, ginger, and soy creates flavorful Asian-inspired dish.

# What You'll Need:

→ Beef

01 - 2 pounds flank steak, thinly sliced against the grain

→ Sauce

02 - 3/4 cup low-sodium soy sauce
03 - 1/2 cup dark brown sugar, packed
04 - 1/2 cup water
05 - 1/4 cup hoisin sauce
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 5 cloves garlic, minced
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes

→ Thickener

11 - 1/4 cup cornstarch

→ Vegetables & Garnish

12 - 5 green onions, sliced (white and green parts separated)
13 - 1 tablespoon toasted sesame seeds
14 - Steamed white or brown rice, for serving

# Directions:

01 - Place sliced flank steak in a large bowl and toss with cornstarch until evenly coated. Shake off any excess powder before proceeding.
02 - Transfer the cornstarch-coated beef to the slow cooker, spreading pieces in an even layer.
03 - Whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, ginger, garlic, black pepper, and crushed red pepper flakes in a separate bowl until sugar dissolves completely.
04 - Pour the sauce mixture over the beef in the slow cooker. Gently toss to coat all pieces evenly with the liquid.
05 - Scatter the white parts of the green onions over the top of the beef and sauce mixture.
06 - Cover and cook on low heat for 4 hours until beef becomes fork-tender and sauce has thickened to a glossy consistency.
07 - Stir in the sliced green onion tops and continue cooking for 10 additional minutes to wilt slightly.
08 - Spoon hot beef and sauce over steamed rice. Garnish generously with toasted sesame seeds and extra green onions if desired.

# Expert Advice:

01 -
  • The sauce develops this incredible depth that you cant achieve with quick stovetop cooking, almost like the beef has been braising for days in a restaurant kitchen
  • My husband who normally claims he doesn't like sweet savory dishes literally licks his plate clean every single time I make this
02 -
  • One time I got lazy and didn't trim the fat from the flank steak and the sauce ended up greasy—take the extra few minutes to trim your meat well
  • The sauce thickens significantly as it cools, so don't panic if it looks thinner than you expect when you first lift the lid
03 -
  • Slice your beef against the grain—look for the lines running through the meat and cut perpendicular to them for the most tender results
  • Let the meat rest in the fridge for about 20 minutes after slicing before tossing with cornstarch—it helps the coating stick better

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