Ultimate Slow Cooker Mongolian Beef (Printable)

Tender beef slow-cooked in a rich, savory-sweet sauce with garlic, ginger, and soy. Easy homemade takeout favorite with minimal effort.

# What You'll Need:

→ Beef

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

→ Sauce

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

→ To Finish

11 - 4 green onions, sliced
12 - 2 teaspoons toasted sesame seeds

# Directions:

01 - Toss sliced flank steak with cornstarch in a large bowl until evenly coated.
02 - Place cornstarch-coated beef into the slow cooker.
03 - Whisk together soy sauce, brown sugar, water, hoisin sauce, garlic, ginger, red pepper flakes, and sesame oil until smooth.
04 - Pour sauce over beef, stir to coat evenly. Cover and cook on low for 4 hours until beef is tender and sauce has thickened.
05 - Stir in sliced green onions during the final 10 minutes of cooking.
06 - Serve hot, garnished with additional green onions and toasted sesame seeds. Pair with steamed rice or vegetables of choice.

# Expert Advice:

01 -
  • The sauce develops this incredible depth that tastes like you spent hours stirring over a wok
  • Your slow cooker does absolutely all the heavy lifting while you go about your day
  • Leftovers somehow taste even better the next night if they last that long
02 -
  • Resist the urge to peek too often since every time you lift the lid you add thirty minutes of cooking time
  • The sauce might look thin at first but it thickens beautifully as it cooks down
  • Slicing the beef while partially frozen makes those thin cuts so much easier to achieve
03 -
  • Pat the beef extremely dry before coating with cornstarch or the sauce will not cling properly
  • Let everything come to room temperature before refrigerating leftovers to prevent condensation

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