Description
Skip the takeout and let your slow cooker work its magic. This Mongolian Beef is rich, savory-sweet, and loaded with garlic, ginger, and a silky sauce that clings perfectly to every slice. With tender flank steak and minimal prep, it’s a restaurant-style dish you can make right at home—without lifting a wok.
Ingredients
- 1 lb flank steak, thinly sliced
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 scallion, chopped (plus more for garnish)
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Salt and black pepper, to taste
Instructions
1. Toss the sliced steak with cornstarch until evenly coated.
2. Add steak, garlic, ginger, soy sauce, brown sugar, vegetable oil, sesame oil, and water to the crockpot.
3. Stir to combine, then cover and cook on low for 4–5 hours or high for 2–3 hours, until beef is tender.
4. Stir in scallions and sesame seeds before serving.
5. Garnish with extra scallions and sesame seeds if desired.
Notes
Protein-packed and full of umami-rich flavor.
Serve over steamed rice or noodles for a mouthwatering meal that’s way better than takeout—and way easier, too.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 18g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg