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Slow Cooker Mongolian Beef

A comforting and flavorful dish made with tender flank steak, soy sauce, and brown sugar, cooked slowly for a perfect balance of sweet and savory.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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.
  • 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.
  • to taste Green onions, sliced (for garnish) Freshness on top is the finishing touch—don’t skip this!
  • Cooked rice for serving Cooked rice Your saucy Mongolian beef's best friend. It soaks up all those delicious juices!

Method
 

Preparation
  1. 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!
  2. 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!
  3. Cover and cook on low for 5-6 hours, or until the meat is tender and practically falling apart.
  4. 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.
  5. Serve the Mongolian beef over hot cooked rice and garnish with sliced green onions for a fresh, vibrant touch. Enjoy that first bite!

Notes

For ultimate tenderness, don’t rush the low-and-slow cooking. If you love saucy dishes, double the sauce ingredients — it’s worth it! Add a splash of rice vinegar for a little zing. Slicing the steak and mixing the sauce the night before makes for an even easier day!