This savory and sweet Slow Cooker Mongolian Beef feature bites of tender steak in a sticky glaze with just a little spicy kick. Make your own takeout at home!
Course Main Course
Cuisine American, Chinese
Keyword Slow Cooker Mongolian Beef
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 6servings
Calories 238kcal
Author Michelle
Ingredients
1½poundflank steakthinly sliced against the grain
¼cupcornstarch
½cuplow sodium soy sauce
½cupbeef broth
¼cupbrown sugar
1teaspoonfreshly grated ginger
4clovesgarlicminced
2tablespoonscornstarchplus 2 tablespoons water for cornstarch slurry
5dried red chili peppersoptional (see notes)
Green onionssliced, for serving
Instructions
Place steak in a bowl or zip baggy with ¼ cup cornstarch. Toss (or shake baggy) to fully coat. Set aside.
Place soy sauce, beef broth, brown sugar, ginger, and garlic. Stir to combine.
Add meat and stir again.
Cover and cook on Low for about 3 hours.
About 30 minutes before serving, stir in dried red peppers and cornstarch slurry if necessary.
When sauce is thickened and meat is cooked through, remove peppers. Serve warm with sliced green onions.
Video
Notes
This recipe is naturally dairy free.
To make this recipe gluten free, use gluten free tamari sauce or coconut aminos instead of traditional soy sauce.
Dried Red Chili Peppers: These are to add spice. You can omit if you don't want any spice. You can find them in the ethnic aisle at most grocery stores, or add ½ to 1 teaspoon red pepper flakes to add spice instead, if desired.
Storage: Store leftovers covered in the refrigerator for up to 5 days.
Freezer Directions: Slow Cooker Mongolian Beef can be frozen before or after cooking.
Before Cooking: Add all ingredients, including sliced beef, except cornstarch, red chili pepper, and green onions, to a freezer container. Freeze for up to 3 to 6 months. To use, thaw overnight in the refrigerator. Transfer to the slow cooker to cook, and finish the remaining cook instructions for the remaining ingredients.
After Cooking: Allow beef to cool to room temperature. Transfer to a freezer container. Freeze for up to 3 to 6 months. Thaw overnight in the refrigerator. Finish reheating in a hot skillet before serving.