Kickstart your culinary adventure with this Mongolian Beef Slow Cooker recipe that promises to deliver tender, flavorful beef with minimal effort. Perfect for busy weeknights or lazy weekends, this dish will have your taste buds dancing and your family asking for seconds.
Why This Recipe Works
- The slow cooker does all the work, breaking down the beef until it’s melt-in-your-mouth tender.
- A perfect balance of sweet and savory flavors with a hint of spice makes this dish irresistibly delicious.
- It’s incredibly versatile, allowing you to adjust the heat level or sweetness to suit your taste.
- Prep is a breeze, with most of the ingredients likely already in your pantry.
- Leftovers taste even better the next day, making it a great make-ahead meal.
Ingredients
- 1.5 lbs flank steak, sliced against the grain into 1/4-inch strips
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup hoisin sauce
- 4 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
- 1/2 cup water
- 3 green onions, sliced
Equipment Needed
- Slow cooker
- Large skillet
- Measuring cups and spoons
- Mixing bowl
- Whisk
Instructions
Step 1: Prep the Beef
Start by tossing the sliced flank steak with cornstarch in a large mixing bowl until each piece is lightly coated. This step is crucial for achieving that signature tender texture in your Mongolian beef. Let the beef sit for about 10 minutes to allow the cornstarch to adhere properly.
Step 2: Brown the Beef
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan, and cook until each piece is lightly browned on all sides. This should take about 2-3 minutes per batch. Transfer the browned beef to your slow cooker.
Step 3: Mix the Sauce
In the same mixing bowl, whisk together the soy sauce, brown sugar, hoisin sauce, minced garlic, grated ginger, red pepper flakes, and water until well combined. Pour this mixture over the beef in the slow cooker, stirring gently to ensure all pieces are coated.
Step 4: Slow Cook to Perfection
Cover and cook on low for 4 hours or on high for 2 hours. The beef should be fork-tender and the sauce thickened. About 30 minutes before serving, stir in the sliced green onions to add a fresh, crisp contrast to the rich flavors.
Step 5: Serve and Enjoy
Once the cooking time is up, give the beef a final stir and serve hot over a bed of steamed rice or noodles. Garnish with additional green onions if desired for an extra pop of color and flavor.
Tips and Tricks
- For an even thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of sriracha sauce to the mix.
- To save time, you can skip browning the beef, but this step adds depth of flavor that’s worth the extra effort.
- For a healthier version, substitute the brown sugar with coconut sugar or a sugar-free alternative.
- Always slice the beef against the grain to ensure the most tender bites.
Recipe Variations
- Swap the beef for chicken or pork for a different protein option. Adjust cooking times accordingly.
- Add vegetables like bell peppers, carrots, or broccoli during the last hour of cooking for a more balanced meal.
- For a gluten-free version, use tamari instead of soy sauce.
- Experiment with different sweeteners like honey or maple syrup for a unique twist on the classic flavor profile.
- Turn it into a stir-fry by cooking everything in a wok or large skillet over high heat for a quicker version.
Frequently Asked Questions
Can I make this recipe in an Instant Pot?
Absolutely! Follow the same steps for browning the beef and mixing the sauce, then cook on high pressure for 15 minutes with a quick release. The results are just as tender and flavorful.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
Can I freeze Mongolian beef?
Yes, this dish freezes well. Cool completely before transferring to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
What’s the best cut of beef to use?
Flank steak is ideal for its flavor and texture, but skirt steak or sirloin can also work well. Just remember to slice against the grain for the best results.
Is there a way to make this dish less sweet?
Certainly! Reduce the amount of brown sugar or substitute it with a less sweet alternative like coconut sugar. You can also increase the soy sauce or add a bit of vinegar to balance the flavors.
Summary
This Mongolian Beef Slow Cooker recipe is a game-changer for anyone looking for a delicious, easy-to-make meal. With its perfect blend of flavors and tender beef, it’s sure to become a staple in your recipe collection.