Description
A delicious and easy Slow Cooker Mongolian Beef recipe featuring tender, thinly sliced lean beef simmered in a rich, savory sauce made with soy sauce, brown sugar, garlic, and ginger. Combined with fresh carrots and green onions, this dish offers a perfect balance of sweet and savory flavors with minimal effort, ideal for a comforting weeknight meal.
Ingredients
Main Ingredients
- 2 lbs lean beef, trimmed of visible fat (such as flank, round, London broil, or sirloin), thinly sliced against the grain
- 2/3 cup soy sauce or tamari
- 2/3 cup brown sugar
- 1/2 cup water
- 1/4 cup cornstarch
- 2 tsp sesame oil
- 5 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp sriracha (adds depth of flavor, not spice)
- 1 1/2 cups shredded carrots
- 4-5 green onions, sliced
- (optional) 4 cups chopped veggies, like green beans or broccoli
- (optional) Salt and pepper, to taste
Instructions
- Slice the Beef: Thinly slice the beef against the grain to ensure tenderness after cooking.
- Prepare the Sauce: In your slow cooker pot, whisk together soy sauce, brown sugar, water, cornstarch, sesame oil, minced garlic, grated ginger, and sriracha until smooth.
- Combine Beef and Carrots: Add the sliced beef and shredded carrots to the sauce mixture in the slow cooker, tossing to coat everything evenly.
- Slow Cook: Cover and cook on the low setting for 4 1/2 hours to allow the beef to become tender and absorb the flavors.
- Add Green Onions and Veggies: Once the beef is cooked, stir in the sliced green onions and any optional vegetables you’d like to add, such as green beans or broccoli.
- Final Cook: Taste the sauce and season with additional salt and pepper if needed. Cover and cook on high for another 10 minutes, just until the veggies are al dente and warmed through.
Notes
- For best results, slice the beef very thinly against the grain to maximize tenderness.
- You can customize the dish by adding vegetables like broccoli, snap peas, or bell peppers in the final cooking step.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Sriracha is optional and adds flavor depth without making the dish spicy.
- Serve the Mongolian beef over steamed rice or noodles for a complete meal.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours 40 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian
