Mongolian Beef
Sweet-savory beef over rice — Slow Cooker Mongolian Beef, a Mongolian Beef Bowl, Mongolian Beef & Rice, and a quick skillet version for busy weeknights.
★ dinner
dinnerSlow Cooker Mongolian Beef
A delicious and easy slow cooker recipe for Mongolian beef, featuring tender sliced flank steak cooked in a savory sauce with garlic, ginger, soy sauce, and brown sugar, topped with green onions.
Ingredients
- 1.5 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (cut into 1/2 inch pieces)
Instructions
- 1Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
- 2Add the coated flank steak to the slow cooker.
- 3In a small bowl, mix together the toasted sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Pour this mixture over the steak in the slow cooker.
- 4Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
- 5Stir in the green onions and serve.
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Open in Pepper →Better Than Takeout On A Tuesday
Mongolian beef is the kind of dinner that tastes like you ordered in, but it's really just steak, cornstarch, soy sauce and brown sugar. Once you've made it twice, you stop measuring and start eyeballing.
Cooks on Pepper reach for this collection when the kids are hungry, the rice cooker is already going, and nobody wants another chicken night. The slow cooker version gets started before school pickup; the skillet one is done in the time rice takes.
Every recipe here is built around thinly sliced beef and that glossy soy-and-brown-sugar sauce: Slow Cooker Mongolian Beef with flank steak, a sirloin version with chopped onion and cracked black pepper, a Mongolian Beef Bowl made with NY strip, and Mongolian Beef & Rice for a one-plate supper.
Quick Tips
- 1
Slice against the grain
Cut the flank or sirloin into thin strips across the muscle lines, about 1/4 inch thick. Freezing the steak 20 minutes first makes slicing much easier.
- 2
Toss in cornstarch first
Coat the beef in about 1/4 cup cornstarch and let it sit 10 minutes. That coating gives you the crisp edges and thickens the sauce as it cooks.
- 3
Get the pan hot
Heat 2 tablespoons oil until it shimmers and cook the beef in two batches, 2 to 3 minutes each. Crowding the skillet steams the meat instead of browning it.
- 4
Balance the sauce
Taste before serving — if the brown sugar reads too sweet, add a splash more soy sauce or a few cracks of black pepper.
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