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Easy Slow Cooker Mongolian Beef

Easy Slow Cooker Mongolian Beef -Easy Comfort Food Recipes

Before diving into this tantalizing recipe, let’s chat about what to serve alongside this slow-cooked delight. Although Mongolian beef is a star in its own right, it deserves great company. 
Picture steaming white rice, soaking up those savory flavors. Or how about a fresh side of sautéed bok choy? 
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 5
Course: Main Dish
Cuisine: Asian
Calories: 306
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon dark sesame oil
  • 1/2 cup cold water
  • 1/3 cup dark brown sugar
  • 1/2 cup sliced green onions cut into 1/2-inch segments
  • 1 teaspoon finely chopped garlic
  • 1/2 cup reduced-sodium soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 1/2 pounds flank steak, thinly sliced against the grain
  • 1/4 cup potato starch
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon crushed red pepper flakes

Method
 

  1. Let’s break down how to whip up this delightful dish.
Step 1: Slice the Beef
  1. Start by thinly slicing your flank steak. Always slice against the grain—this helps keep the meat tender. If your steak is not already tender, it’s a shame to ruin it by cutting it the wrong way. A little patience here pays off big in the end!
Step 2: Prepare Your Slow Cooker
  1. Take that trusty slow cooker and place your beef in it. Layer it nicely at the bottom.
Step 3: Mix the Sauce
  1. In a bowl, whisk together your dark sesame oil, cold water, dark brown sugar, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes. Make sure everything is combined well. This sauce will be the flavor superstar of your dish!
Step 4: Combine Everything Together
  1. Pour the sauce over the beef in your slow cooker. Trust the process, and don’t forget to mix things gently, ensuring all the beef is coated with that irresistible sauce.
Step 5: Cook It Low and Slow
  1. Set your slow cooker to low and let it work its magic for 4 to 6 hours. When you walk into the kitchen, the aroma will be hard to resist. If you can, try to resist peeking too often; let the heat build!
Step 6: Thicken the Sauce
  1. Once the time is up, mix the potato starch in a small bowl with a couple of tablespoons of the sauce from the slow cooker to create a slurry.
  2. Stir this back into the slow cooker. It'll thicken the sauce and have it clinging to the beef in a glorious way.
Step 7: Add the Green Onions
  1. About 15 minutes before you’re ready to serve, stir in the sliced green onions. This not only adds a pop of color but also freshness to the dish.
Step 8: Serve and Enjoy
  1. Scoop that delicious Mongolian beef over a bed of fluffy rice or alongside your preferred veggie. Savor those flavors!

Notes

  • Flank Steak: This particular cut is delicious but occurs to be somewhat lean. Make sure to cut it thin for the best results.
  • Dark Brown Sugar: It provides that deep sweetness. Feel free to adjust to your taste.
  • Soy Sauce: Opt for low sodium if you’re watching your salt intake. The balance is key.
  • Ginger: Fresh ginger significantly impacts flavor. You could use ground ginger in a pinch, but fresh is always better.
  • Potato Starch: Perfect for thickening. If you’re out, cornstarch works too.
  • Garnishes: Consider adding sesame seeds as a garnish to elevate the presentation and add a touch of crunch.