Get Ready for Flavor Explosion

Ever been swept away by the aroma of beef simmering away, turning melt-in-your-mouth tender? With Slow Cooker Mongolian Beef, that dreamy scenario is a reality! This dish brings sweet and savory flavors together, creating a cozy dinner that practically cooks itself. Trust me, your taste buds will thank you!

Why Make This Recipe

Why should you whip up this dish tonight? Here are a couple of solid reasons:

Easy cleanup: Just toss everything in the slow cooker and let it do the work while you kick back. Who doesn’t love a low-effort meal on a busy night? 🙌
Family-friendly: It’s packed with flavor but mild enough for the picky eaters in your household. Get ready for clean plates all around!

Ingredients

You don’t need fancy stuff — just these basics!

1 1/2 pounds flank steak (thinly sliced against the grain)
1/4 cup cornstarch
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1/2 cup water
1/2 cup green onions (for garnish)

Directions

Toss the flank steak with cornstarch in a mixing bowl until evenly coated.
Place the coated steak in a slow cooker and add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until the beef is tender.
Stir in green onions just before serving.

How to Make Slow Cooker Mongolian Beef (Overview)

Making this dish feels effortless. After you coat and toss your steak, just dump everything into the slow cooker and let the magic happen. Pro tip: Don’t skip toasting the garlic — it adds a nutty depth that’ll have everyone guessing your secret ingredient!

Keep an eye on the time; proper cooking ensures that tenderness you crave. Soon enough, your kitchen will smell heavenly!

How to Serve Slow Cooker Mongolian Beef

Serve this beef over a fluffy mound of rice for that comforting, cozy vibe. Picture the vibrant colors of green onions sprinkled on top, contrasting with the rich, dark sauce. Add some broccoli or snap peas for crunch and a pop of color. Smell that luscious aroma? Yup, that’s the scent of home cooking! 🌟

How to Store Slow Cooker Mongolian Beef

Got leftovers? No problem! It keeps well in the fridge for about 3-4 days. For longer storage, try your luck in the freezer; it should hold up for up to 3 months. When reheating, warm it gently so it doesn’t dry out — no one wants tough beef!

Tips to Make Slow Cooker Mongolian Beef

Want a fantastic dish every time? Here are some quick insider tricks:

Slice wisely: Always slice the flank steak against the grain for maximum tenderness.
Cornstarch coating: This gives the beef a nice texture and helps sauce cling beautifully.
Veggie boost: Add bell peppers or carrots for added color and fiber!
Too sweet for you?: Dial back the brown sugar or add a splash of vinegar for balance.

Variation

Feeling adventurous? Try swapping out the beef for chicken or even tofu for a hearty, flavorful vegan option. Don’t forget to adjust the cook time based on your protein choice!

FAQs

Can I make this ahead of time?
Absolutely! You can prepare it a day in advance and just reheat when you’re ready to eat.
What can I substitute for flank steak?
You can use sirloin or even chicken thighs if you’re looking for something different.
Can this be frozen?
Yep! Just portion it out after it’s cooked and cooled, then freeze for quick meals later.

📌 Pin this recipe for your next cozy dinner night!