With melt-in-your-mouth tender beef simmered in a luscious sweet-and-savory glaze, this slow-cooker Mongolian beef is an effortless crowd-pleaser. Quick to assemble and bursting with rich Asian takeout flavors, it’s the ultimate set-it-and-forget-it weeknight meal!
Prep time: 10 minutes
Cook time: 4–5 hours on LOW (or 2–3 hours on HIGH)
Total time: 4 hours 10 minutes
Yield: 6 servings
Ingredients
- 1 ½ lbs (680 g) flank steak, sliced thinly against the grain
- ¼ cup (35 g) cornstarch
- 2 tbsp (30 ml) olive oil (or neutral vegetable oil)
- 1 tsp garlic, minced
- ¾ cup (180 ml) soy sauce (low-sodium preferred)
- ¾ cup (180 ml) water
- ¾ cup packed (150 g) brown sugar
- 1 cup (100 g) grated carrots
- Garnish: Sliced green onions and toasted sesame seeds
- For serving: Jasmine rice or Asian noodles
Instructions
Coat the Beef: Slice the flank steak into thin bite-sized strips against the grain. Place the strips in a gallon Ziploc bag along with the cornstarch. Seal and shake until evenly coated. Transfer the beef into the slow cooker.
Add Veggies: Add the grated carrots and minced garlic directly on top of the beef in the slow cooker.
Whisk the Sauce: In a medium bowl, whisk together the olive oil, soy sauce, water, and brown sugar until well blended. Pour the sauce evenly over the beef and carrots.
Slow Cook: Stir gently so the meat and vegetables are thoroughly coated in sauce. Cover with the lid and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 3 hours), until the steak is fork-tender and the sauce has reduced to a glossy glaze.
Garnish & Serve: Ladle the tender beef and sauce over hot steamed rice or tender noodles. Garnish generously with sliced green onions and sesame seeds before serving.
Inspired from: The Recipe Critic
