I love a good slow cooker recipe… especially one that requires minimal effort and tastes phenomenal. This Slow Cooker Mongolian Beef is one of those recipes!
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Mercy! I’m not too crazy about eating leftovers, but there are always exceptions… I had this for dinner last night, brunch today, and eating it for dinner again tonight. It’s that good!
That’s another great thing about this recipe is that the leftovers reheat beautifully… if you’re lucky enough to have any leftovers!
If you’re looking for a much quicker version (but just as delicious!), be sure to check out my Instant Pot Mongolian Beef. Enjoy!Print
- 2 pounds flank steak, sliced into thin strips across the grain
- 1/3 cup cornstarch
- 2 1/2 tablespoons olive oil
- 3/4 teaspoons minced fresh ginger root
- 2 teaspoons freshly minced garlic
- 3/4 cup soy sauce (I used low sodium)
- 1 cup water
- 1 cup packed dark brown sugar
- 1/4 cup hoisin sauce
- 1 cup shredded carrots
- Cooked white rice
- Sliced green onions and sesame seeds, for garnish
- Place flank steak strips in a 1 gallon resealable bag. Add cornstarch, seal bag and shake to coat evenly.
- Add olive oil, ginger, garlic, soy sauce, water, brown sugar, hoisin sauce and carrots to your slow cooker. Stir to combine. Add flank steak strips and stir again to combine.
- Cover and cook on low heat for 5-6 hours or on high heat for 2 1/2 to 3 hours.
- Serve over cooked rice and garnish with sliced green onions and sesame seeds, if desired.
- Category: Slow Cooker
- Method: Slow Cook
- Cuisine: Chinese
Keywords: slow cooker mongolian beef, crock pot mongolian beef