Ultimate Slow Cooker Mongolian (Printable)
Beef slices cooked slowly in a rich savory sauce with garlic, ginger, and hints of soy and sesame.
# What You'll Need:
→ Beef
01 - 2 pounds flank steak, thinly sliced across the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce
03 - 3/4 cup brown sugar, packed
04 - 1/2 cup water
05 - 1/4 cup hoisin sauce
06 - 1 tablespoon sesame oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1/2 teaspoon crushed red pepper flakes
→ Slurry
10 - 1/4 cup cornstarch
11 - 1/4 cup cold water
→ Garnish
12 - 4 green onions, sliced
13 - 1 tablespoon toasted sesame seeds
# Directions:
01 - In a medium bowl, whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes if using.
02 - Place sliced flank steak in a large zip-top bag. Add cornstarch, seal, and shake to coat the beef evenly.
03 - Transfer the coated beef to the slow cooker. Pour the sauce over the beef and stir to combine.
04 - Cover and cook on low for 4 hours, or until the beef is tender.
05 - In a small bowl, mix 1/4 cup cornstarch with 1/4 cup cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
06 - Serve hot, garnished with green onions and sesame seeds. Pair with steamed rice or noodles.
# Expert Advice:
01 -
- The beef becomes impossibly tender without standing over a hot stove
- That sauce hits every single craving spot salty, sweet, and deeply savory
- Your slow cooker does literally all the heavy lifting
02 -
- Cutting against the grain is the difference between tough and tender beef
- The sauce thickens quickly after adding the slurry so stir constantly
- Low and slow is what makes this foolproof
03 -
- Freeze the flank steak for 20 minutes before slicing for ultra-thin cuts
- Toast your sesame seeds in a dry pan for extra nutty flavor