Oh, the joys of tossing a bunch of ingredients into a slow cooker and letting it work its magic. It’s like having a little kitchen wizard conjuring up a comforting meal while you’re binge-watching your favorite series or attempting to keep your plants alive (we’ve all been there). This Mongolian Beef is so tender, it’s like beef candy – sweet, savory, and utterly irresistible.
Steps
- Partially freeze the flank steak to make slicing easier, then thinly slice it against the grain. Coat the slices evenly with cornstarch by tossing them in a bowl.
- Transfer the coated flank steak slices into the slow cooker. Add toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water to the slow cooker.
- Stir the mixture well to ensure the meat is thoroughly coated with the sauce. Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-5 hours.
- About 10 minutes before serving, add green onions cut into 1/2 inch pieces to the slow cooker. Stir them in and let the dish finish cooking.
- Serve the Mongolian beef with steamed rice and a green vegetable like broccoli or asparagus on the side. Enjoy the rich flavors and tender beef.
Ingredients
- 1 1/2 pounds of flank steak, thinly sliced against the grain
- 1/4 cup of cornstarch
- 1 tablespoon of toasted sesame oil
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1/2 cup of low sodium soy sauce
- 1/3 cup of brown sugar
- 1/2 cup of water
- 1/2 cup of green onions, cut into 1/2 inch pieces
Nutritional Values
Calories: 1232kcal | Carbohydrates: 92g | Protein: 120g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 324mg | Sodium: 2516mg | Potassium: 2228mg | Sugar: 56g | Vitamin A: 400IU | Vitamin C: 7.6mg | Calcium: 208mg | Iron: 11.6mg
FAQ
- What are some substitutes for flank steak in this recipe?
- You can use skirt steak, hanger steak, or thinly sliced sirloin steak as alternatives to flank steak in the slow cooker Mongolian beef recipe.
- Why is this dish called Mongolian beef?
- The name Mongolian beef originates from Taiwan, where dishes of this style were first popularized in Mongolian restaurants, hence carrying the name.
- What sides go well with slow cooker Mongolian beef?
- Slow cooker Mongolian beef pairs well with steamed rice and green vegetables like broccoli or asparagus, providing a fresh balance to the meal.
- How can I make slicing the flank steak easier?
- Slightly freezing the flank steak before slicing can make it easier to cut into thin, even slices.
- Can I make this dish without a slow cooker?
- Yes, if you’re short on time, you can try a stove-top version of Mongolian beef, which cooks faster than using a crock pot.
Tips
- Slice with Ease: Slightly freeze the flank steak before slicing. This will make it easier to cut into thin, even slices.
- Healthier Choice: Opt for low sodium soy sauce to keep the dish healthier and prevent it from becoming too salty.
- Perfect Pairing: Serve the Mongolian beef with steamed rice and a side of lightly steamed green vegetables like broccoli or asparagus for a balanced meal.
- Alternative Cuts: If flank steak is unavailable, try using skirt steak, hanger steak, or thinly sliced sirloin as substitutes.
Equipment
- Slow Cooker (Crock Pot)
