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Delicious slow cooker Mongolian beef dish served with rice and vegetables

Mongolian Beef

A hearty dish of tender flank steak coated in a rich, sweet, and tangy sauce, made effortlessly in a slow cooker for gatherings or cozy family dinners.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 355
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds flank steak, thinly sliced against the grain Choose a tender cut for best texture
  • 1/4 cup cornstarch For coating the beef
  • 1 tablespoon toasted sesame oil Adds a robust, nutty flavor
  • 1 teaspoon minced garlic Fresh garlic preferred
  • 1 teaspoon minced ginger Fresh ginger preferred
  • 1/2 cup low sodium soy sauce Helps control saltiness
  • 1/3 cup brown sugar Adjust sweetness to taste
  • 1/2 cup water Use to create sauce consistency
  • 1/2 cup green onions, sliced For garnish

Method
 

Preparation
  1. In a mixing bowl, toss the thinly sliced flank steak with cornstarch until fully coated.
  2. Transfer the coated steak into the slow cooker and pour in the toasted sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water. Stir gently to combine.
Cooking
  1. Cover the slow cooker and set on HIGH for 2-3 hours or LOW for 4-5 hours until the beef is fork-tender and juicy.
  2. Just before serving, add sliced green onions to brighten the dish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, store in a freezer-safe container for up to 3 months.