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There’s something magical about coming home to the sweet, savory aromas wafting from the kitchen after a long day. I first stumbled upon the Tasty Slow Cooker Mongolian Beef during one of my cozy winter evenings when I yearned for something comforting yet slightly adventurous. I mixed a few pantry staples and watched in glee as my trusty slow cooker worked its magic. As the sun set and the kitchen filled with that deliciously rich scent of soy sauce and brown sugar mingling together, I knew I had discovered something special. The silkiness of flank steak and the layers of flavor enveloped me in warmth, making my heart skip a beat with every bite. This recipe became a crowd-pleaser in my home, and I’m sure it will work wonders in yours too!
Why You’ll Love This Recipe
- Easy Prep: Just toss everything in the slow cooker — simple as that!
- Flavor Explosion: A perfect balance of sweet and savory that will have you coming back for seconds (and thirds!).
- Hands-Off Cooking: Set it and forget it! Let the slow cooker do the work while you relax.
- Crowd-Pleasing Dish: Whether it’s a family dinner or a gathering with friends, this dish is always a hit.
- Comfort Food: Satisfies your cravings on a chilly evening, wrapping you in a cozy culinary hug.
Ingredients
- 2 lb flank steak, sliced against the grain: Choosing flank steak ensures tender bites; slice against the grain for maximum juiciness!
- 1 cup soy sauce: Adds that savory umami punch we all adore; low-sodium soy sauce can lighten up the dish a bit.
- 1/2 cup brown sugar: The secret to that luscious, caramelized flavor. Feel free to use light or dark brown sugar for varied sweetness.
- 1/4 cup hoisin sauce: Brings depth and a hint of that classic sweet Chinese flavor. It’s a pantry gem!
- 2 tablespoons sesame oil: Adds a lovely nuttiness. A little drizzle goes a long way!
- 2 cloves garlic, minced: Because what’s cooking without the aromatic magic of garlic?
- 1 teaspoon ground ginger: A gentle warmth that elevates the dish. Fresh ginger works wonders too!
- 2 tablespoons cornstarch: Helps thicken the sauce, giving it that perfect cling.
- 1/4 cup water: It helps mix everything together nicely.
- Green onions, sliced (for garnish): Freshness on top is the finishing touch—don’t skip this!
- Cooked rice (for serving): Your saucy Mongolian beef’s best friend. It soaks up all those delicious juices!
Full recipe card is below.
How to Make It
Step 1: Mix the Sauce
In a slow cooker, combine the soy sauce, brown sugar, hoisin sauce, sesame oil, garlic, and ginger. Stir to mix well until the brown sugar dissolves and all the ingredients are singing joyfully together!
Step 2: Add the Steak
Add the sliced flank steak to the sauce mixture, ensuring all pieces are well-coated. The steak will soak up all that flavorful goodness as it cooks—yum!
Step 3: Cover and Cook
Cover and cook on low for 5-6 hours, or until the meat is tender and practically falling apart. (I recommend the 6-hour mark for that drop-dead tender texture!)
Step 4: Thicken the Sauce
In a small bowl, mix the cornstarch with water and add to the slow cooker to thicken the sauce, cooking for an additional 30 minutes. At this point, the kitchen will smell heavenly—I promise it’ll be worth the wait!
Step 5: Serve
Serve the Mongolian beef over hot cooked rice and garnish with sliced green onions for a fresh, vibrant touch. Enjoy that first bite — you’re in for a real treat!
Pro Tips for Success
- Slow Cook It: For ultimate tenderness, don’t rush the low-and-slow cooking; it’s key to melt-in-your-mouth beef!
- Sauce It Up: If you love saucy dishes, double the sauce ingredients — it’s worth it!
- Flavor Boost: Add a splash of rice vinegar for a little zing.
- Prep Ahead: Slicing the steak and mixing the sauce the night before makes for an even easier day!
Flavor Variations
- Spicy Kick: Toss in some red pepper flakes or Sriracha for a little heat.
- Veggie Addition: Throw in some bell peppers or broccoli in the last hour of cooking for added color and crunch!
- Beef Swap: Try chicken or tofu for a different twist on this classic.
Serving Suggestions
Pair this dish with steamed veggies or a fresh salad. For a cozy presentation, serve directly from the slow cooker at the table — everyone’s bound to gather around for a hearty hello!
Drink Pairing
A light, fruity red wine or a bubbly ginger ale make excellent drink companions to the sweetness of the beef.
Make-Ahead & Storage
Prep the ingredients and mix the sauce the day before, storing them in the fridge overnight. It’ll save you time in the morning. The cooked Mongolian beef can be stored in an airtight container in the refrigerator for up to 4 days.
Leftovers
Get creative with leftovers! Use the Mongolian beef in wraps, stuff it in tacos, or toss it in a stir-fry with whatever veggies you have on hand.
Freezing
Yes, you can freeze it! Store in a freezer-safe container for up to 3 months. Just ensure it’s cool before sealing. To thaw, move it to the fridge overnight.
Reheating
For reheating, sprinkle a bit of water in with the slow cooker, cover, and warm on low. You can also use the microwave — just heat in short intervals, stirring frequently to ensure even warming.
FAQs
Can I use another cut of beef?
Absolutely! Chuck roast or sirloin can also work beautifully for this recipe.
Can I substitute the soy sauce?
Yes! Tamari works great if you prefer gluten-free options.
Is it okay to leave the beef cooking longer?
It’s okay up to a point! However, keep in mind that overcooking can make the beef mushy beyond tender.
Can I skip the cornstarch?
You can, but your sauce will be thinner. If you like it that way, go ahead! Alternatively, you could use a little arrowroot powder instead.
Final Thoughts
There you have it, my dear kitchen wanderers! This Tasty Slow Cooker Mongolian Beef is more than just a meal; it’s a warm hug after a long day, a reminder that comfort is just a few ingredients away. So put on your favorite cozy socks, gather your loved ones, and dig into this delightful dish. Happy cooking, and remember, a good meal shared is a good day lived! Until next time, Chef Emily from vibingRecipes.com sends you all the hugs and happy vibes. 🍽️✨
Slow Cooker Mongolian Beef
Ingredients
Method
- In a slow cooker, combine the soy sauce, brown sugar, hoisin sauce, sesame oil, garlic, and ginger. Stir to mix well until the brown sugar dissolves and all the ingredients are singing joyfully together!
- Add the sliced flank steak to the sauce mixture, ensuring all pieces are well-coated. The steak will soak up all that flavorful goodness as it cooks—yum!
- Cover and cook on low for 5-6 hours, or until the meat is tender and practically falling apart.
- In a small bowl, mix the cornstarch with water and add to the slow cooker to thicken the sauce, cooking for an additional 30 minutes.
- Serve the Mongolian beef over hot cooked rice and garnish with sliced green onions for a fresh, vibrant touch. Enjoy that first bite!