Flank steak is cooked with brown sugar, soy sauce, ginger, and garlic in this slow cooker version of Mongolian beef. This recipe for a Chinese restaurant-style dish tastes exactly like it would at home in the crock pot!
This recipe for quick Mongolian beef may be made at home. This meal is incredibly easy to prepare and consistently receives positive feedback from loved ones.
One of my favourite things to do is prepare meals in the crock pot, like this slow cooker Mongolian beef. It feels like you get to skip all the cooking in addition to enabling you to enjoy a wonderful dinner when your day is done. Given how much easier dinnertime is, it almost feels like cheating!
HOW IS SLOW COOKER MONGOLIAN BEEF MADE?
Brown sugar, ginger, and garlic are rich flavours found in this Mongolian meat. The slow cooking method in the crock pot allows each flavour to fully develop. Add the green onions to the stew and stir until they are well combined and almost ready to serve. This one is sure to please the family.
I strongly advise chilling the flank steak just a little bit before slicing. Slicing becomes considerably simpler if you follow this method. Because it makes the food a little healthier and eliminates the worry that it would be too salty in the end, I like to use low sodium soy sauce.
Steamed rice goes great with this Mongolian meat cooked in a crock pot. I usually serve it with some sort of green vegetable, like asparagus or broccoli, on the side. Though there are plenty of alternative sides that would be equally delicious, I really like the fresh taste of a lightly steamed vegetable.
REASON FOR THE NAME, MONGOLIAN BEEF?
Taiwan is the birthplace of Mongolian beef, and it was there that recipes like this slow cooker version gained popularity. The first eateries serving Mongolian food opened in that neighbourhood. The name is associated with dishes like this one since they popularised the Mongolian cuisine.
ARE FLANK STEAK SUBSTITUTES AVAILABLE?
Indeed, there are a few substitutes that can be used with this Mongolian beef in the crock pot. My favourite cut is flank steak, but if you can’t find any, you can also use skirt steak or even hanger steak. If preferred, thinly cut sirloin steak might also be used.
Prepare Time: Ten Minutes
Cooking Time: Three Hours
Time in total: three hours, ten minutes
Ingredients For Slow Cooker Mongolian Beef
One and a half pounds of thinly sliced, against the grain flank steak
One quarter cup cornflour
One tablespoon toasted sesame oil
One teaspoon each of minced garlic and ginger
Half a cup of low-sodium soy sauce
One-third cup of brown sugar
Half a cup of water
Half a cup of chopped green onions
Instructions For Slow Cooker Mongolian Beef
Toss the flank steak until it is evenly coated by placing it in a bowl with the cornflour.
To the slow cooker, add the flank steak.
Put the water, brown sugar, soy sauce, ginger, garlic, and sesame oil in the slow cooker. Toss the meat in the sauce, coating it.
Cook, covered, on HIGH for two to three hours or LOW for four to five hours.
Serve after adding the green onions.
308 kcal of calories, 23 g of carbohydrates, 30 g of protein, 9 g of fat, 3 g of saturated fat, 81 mg of cholesterol, 629 mg of sodium, 557 mg of potassium, 14 g of sugar, 100 IU of vitamin A, 1.9 mg of vitamin C, 52 mg of calcium, and 2.9 mg of iron.