Mongolian Beef Recipe Slow Cooker – Easy Family Meal
Mongolian Beef is a dish that carries a punch. It combines tender beef, rich flavors, and a touch of sweetness, all melded together in a savory sauce. Cooking it in a slow cooker enhances its tenderness and allows the flavors to develop fully.
As someone who has enjoyed countless meals during chilly evenings, the warmth and comfort this recipe brings is unmatched. Imagine coming home to the inviting aroma wafting through your kitchen, setting the stage for a delicious dinner. Trust me, your taste buds will thank you for choosing this dish.
What is Mongolian Beef in a Slow Cooker?
Mongolian Beef is a savory dish that features thinly sliced beef cooked with ingredients like soy sauce, brown sugar, and green onions. Utilizing a slow cooker amps up the flavor and tenderness, making the process virtually hassle-free.
The heat and moisture allow the beef to absorb the sauce completely, resulting in meat that is melt-in-your-mouth tender. The original dish is often associated with American-Chinese cuisine rather than traditional Mongolian food, but that should not dim its appeal.
Why This Recipe Works
Convenience: Slow cookers are fantastic for busy folks. With minimal effort, you can toss in your ingredients and let the cooker work its magic. After a long day, coming home to a prepared meal is truly a blessing.
Deep Flavors: The slow cooking process allows the soy sauce, ginger, and garlic to deeply infuse the beef, resulting in complex flavors that standard cooking methods just can't achieve.
Tender Texture: Slicing the flank steak thinly and cooking it slowly ensures tenderness. The low and slow method breaks down fibers in the meat, making it easier to chew and enjoy.
Flexibility: This recipe is adaptable. Don’t have flank steak? You can use various cuts of beef. Prefer spice? Just bump up the red pepper flakes; this dish plays well with your tastes.
Ingredients You'll Need To Make This Mongolian Beef Slow Cooker
To whip up this savory delight, gather the following ingredients:
1/4 cup cornstarch: To coat the beef for added texture.
1 1/2 pounds flank steak, thinly sliced across the grain: The star of your dish.
1 tablespoon toasted sesame oil: Adds a rich, nutty flavor.
1/2 cup low-sodium soy sauce: The foundation for your sauce.
1/3 cup packed brown sugar: Offers sweetness and balances the saltiness.
1 teaspoon fresh garlic, minced: For that classic aromatic punch.
1 teaspoon fresh ginger, minced: Gives it that zesty kick.
1/2 cup water: To assist with the cooking process.
1/2 cup green onions, chopped into 1/2-inch pieces: For garnish and crunch.
1 teaspoon rice vinegar: Adds a tangy contrast.
1/2 teaspoon crushed red pepper flakes: For a hint of heat.
How To Make This?
Let’s dive into the steps that will bring this delicious dish to your table.
Step 1: Prepare the Beef
Start by slicing the flank steak thinly against the grain. This is essential, as slicing against the grain makes the beef more tender. Once sliced, toss it with cornstarch in a bowl. This step helps to create a slight crust when cooked, enhancing the texture.
Step 2: Sauté the Aromatics
In a skillet, heat the toasted sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about a minute until fragrant. Don’t walk away—the aromas are intoxicating, and you don’t want to burn them.
Step 3: Combine the Sauce
In a mixing bowl, whisk together the soy sauce, brown sugar, water, and rice vinegar. You want to dissolve the sugar completely. This sweet, tangy mixture is key to the dish’s flavor profile.
Step 4: Assemble in the Slow Cooker
In the slow cooker, combine the beef with the sautéed garlic and ginger. Pour the sauce over the beef, ensuring everything is well-coated. Throw in the chopped green onions, stirring lightly.
Step 5: Slow Cook
Set your slow cooker to low heat and cook for 4-6 hours. If your day is busier, set it up for high heat for 2-3 hours. Stir occasionally if you can; it helps mix the flavors.
Step 6: Serve!
After cooking, check for tenderness. The beef should flake easily with a fork. Serve it hot, garnished with extra green onions.
Tips for Perfect Mongolian Beef
Cut Against the Grain: This is vital for tender meat.
Don’t Skip the Cornstarch: It adds texture and body.
Consider Low-Sodium Soy Sauce: To control saltiness, especially if you have dietary restrictions.
Tweak the Sweetness: Feel free to adjust the brown sugar based on your preference.
Leftover Love: This dish tastes even better the next day, as flavors meld beautifully.
Nutrition Information
Mongolian Beef can be a part of a balanced diet. Here’s a rough breakdown of the nutrition per serving:
- Calories: 300
- Protein: 28g
- Fat: 13g
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 10g
This dish is a good source of protein and can fit into various diet plans, particularly when paired with healthy sides.
How to Store the Leftovers?
After deliciously devouring Mongolian Beef, you’re bound to have some leftovers. Store them in an airtight container in the refrigerator. They should last about 3-4 days.
For longer storage, consider freezing portions. Just make sure to label them with the date so you don't lose track.
Recommended Side Dishes for Mongolian Beef Slow Cooker
Here are a few side dishes that would pair excellently with this flavorful beef:
Steamed Jasmine Rice: Fluffy and fragrant, this rice acts like a sponge to soak up the savory sauce.
Garlic Broccoli: Steamed broccoli tossed with garlic and a sprinkle of sesame oil. This dish adds a pop of color and crunch.
Vegetable Stir Fry: A mix of bell peppers, snap peas, and carrots sautéed in a light sesame oil will complement the richness of the beef.
Fried Rice: Whip up some fried rice using leftover rice, veggies, and egg for a hearty side bursting with flavors.
Substitute Options for Ingredients
In case you find yourself missing an ingredient, here are some substitutes:
Flank Steak: Try sirloin, ribeye, or even pork if you prefer.
Low-Sodium Soy Sauce: If you’re out, regular soy sauce works, but cut back on added salt in the rest of the meal.
Cornstarch: Flour will do in a pinch; just keep an eye on the consistency.
Rice Vinegar: White wine vinegar or apple cider vinegar can substitute when rice vinegar is absent.
Conclusion
This slow-cooked Mongolian Beef isn’t just a meal; it’s an experience. From the initial preparation to savoring every last bite, you’ll find joy in the process. With its tender beef, sweet-savory sauce, and adaptable nature, it’s sure to become a favorite in your home.
I encourage you to give it a try and make it your own. Invite friends over, and don’t be surprised if they keep asking for the recipe. Happy cooking!
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Before diving into the slow-cooker magic of Mongolian Beef, let's talk about what you might want to serve alongside this delightful dish. Pair your slow-cooked beef with steamed jasmine rice. That fluffy rice soaks up all the savory sauce beautifully. Alternatively, you could opt for vegetable stir-fry for a colorful and healthy side, or even crispy egg rolls for some crunchy comfort. For a refreshing twist, a side of cucumber salad balances out the rich flavors of the beef.
- 1/4 cup cornstarch
- 1 1/2 pounds flank steak, thinly sliced across the grain
- 1 tablespoon toasted sesame oil
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup water
- 1/2 cup green onions, chopped into 1/2-inch pieces
- 1 teaspoon rice vinegar (to add a touch of tanginess)
- 1/2 teaspoon crushed red pepper flakes (for a mild kick of heat)
- Start by slicing the flank steak thinly against the grain. This is essential, as slicing against the grain makes the beef more tender. Once sliced, toss it with cornstarch in a bowl. This step helps to create a slight crust when cooked, enhancing the texture.
- In a skillet, heat the toasted sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about a minute until fragrant. Don’t walk away—the aromas are intoxicating, and you don’t want to burn them.
- In a mixing bowl, whisk together the soy sauce, brown sugar, water, and rice vinegar. You want to dissolve the sugar completely. This sweet, tangy mixture is key to the dish’s flavor profile.
- In the slow cooker, combine the beef with the sautéed garlic and ginger. Pour the sauce over the beef, ensuring everything is well-coated. Throw in the chopped green onions, stirring lightly.
- Set your slow cooker to low heat and cook for 4-6 hours. If your day is busier, set it up for high heat for 2-3 hours. Stir occasionally if you can; it helps mix the flavors.
- After cooking, check for tenderness. The beef should flake easily with a fork. Serve it hot, garnished with extra green onions.
Servings 5
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Cut Against the Grain: This is vital for tender meat.
- Don’t Skip the Cornstarch: It adds texture and body.
- Consider Low-Sodium Soy Sauce: To control saltiness, especially if you have dietary restrictions.
- Tweak the Sweetness: Feel free to adjust the brown sugar based on your preference.
- Leftover Love: This dish tastes even better the next day, as flavors meld beautifully.
I’m Crystal Ivers, a registered dietitian and the creator of Easy Family Meal. Living in Chicago with my family, I’m passionate about helping busy families create simple, nutritious, and delicious meals. Through my blog, I share easy-to-make recipes and practical tips to make family mealtime enjoyable and stress-free.