It was definitely sweet enough for us. Serve over white rice and garnished with green onions and sesame seeds if desired. Which is why I love making take-out style food at home, and this Easy Slow Cooker Mongolian Beef is a new family favorite. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. myfitnesspal.com is a popular one. Also wanted to share my revisions. Cook on High until the beef is tender, 2 to 3 hours. Do you have any idea how hard it is to find a recipe that my entire family enjoys?! Hi Hege I’ve never doubled or tripled the recipe, but I would assume the cooking time would be about the same, maybe a little bit longer. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Your email address will not be published. Served on jasmine rice. If yes are they just going yo be the same measurements? I haven’t tested the recipe that way, but if your slow cooker isn’t working, I’d try this stovetop mongolian beef recipe I have: https://www.thechunkychef.com/mongolian-beef-with-sticky-coconut-rice-and-caramelized-smoky-cauliflower/, I just want to say how incredible this is!! I’ve not tested this recipe in an Instant Pot, so I can’t say for certain, although my guess is that it could be . This tasted just like restaurant style beef. Can I halve the recipe? The only change I made to the recipe was omitted the Sricha sauce. Reduce soy sauce and brown sugar to 1/2 cup, increase water to 1 1/2 cups Put corn starch and steak strips into a sealable baggie and shake to coat. The whole concoction fit easily in my 2.5Q slow cooker. Served over brown rice with steamed broccoli. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Made this dish tonight! DINNER WIN!!! We make get it going before church and ready when we get home. I made it the first time for a dinner with friends, absolutely delicious. SLOW COOKER MONGOLIAN BEEF This takes minutes to throw into the crockpot and has such amazing flavor! Followed the recipe but added a couple of small onions chopped big and didn’t have any fresh ginger so substituted some stem ginger in a jar and ground ginger. It only requires a few minutes of work (most of which you can do ahead of time), and a few simple ingredients! I hope I can come back and revise my rating if I need to! I will be adding this into my personal cookbook diary marked as a 10/10. Unfortunately for me, when I froze it for freezer meals the sauce separated and was extremely watery when I defrosted. One teaspoon of Sriracha. I only have beef for stew on hand; would that work? We have friends coming for dinner soon and one of them doesn’t eat beef, lamb or pork, so I am going to do it with chicken thighs! Made this today and it was delicious! The combination of ingredients..perfection. Excellent recipe. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! Still turned out fantastic! I used 1/2 cup soy sauce; 1/2 cup loosely packed brown sugar, enough cornstarch to completely coat the meat (I used triangle steak) and nearly 2 cups of water to get the right thickness. I typically have my husband stop to pick up plain lo mein from the Chianese place on his way home instead of white rice. Can you please tell me what the small black things are in the picture. Will save this recipe. This will be made over and over!!! Sometimes I guess too small and wind up having to transfer to a bigger slow cooker, and nothing aggravates me more than dirtying up dish for no good reason and then having to wash it.) Try coconut aminos if you don’t want all the salt! As a side added steamed broccoli. Spread cornstarch into a wide, shallow bowl. Thanks! Very cool that you added tips and tricks to the recipe instructions! This is always a hit at potlucks I use brisket instead of flank as that is what is available at my market. Hi Ruth I’ve tried it both ways, and I like the texture of the meat better when it’s been coated. Using thin sliced chicken breast also interests me, as my home health aide has gout & has to stay away from too much beef. I’m a vegetarian and my meat-eating husband went NUTS for this. I love venison and personally think it would come out beautifully and tasty. Can this be put together the day before ? 4 hours on low is perfect and the meat was so good! Probably one of my favorite mongolian beef for the slow cooker. I love a slow cooker beef recipe that doesn’t have to be seared before hand! (Not really, but this is how all the comments are on allrecipes anymore, so I didn't want to stand out.). Thanks in advance! I only added 1/3 cup brown sugar, and used low sodium soy sauce. It allows the sauce to “cling” to the meat a little better. SLOW COOKER MONGOLIAN BEEF Ingredients : 1 ½ pounds Flank Steak ¼ cups cornstarch 2 tablespoons Olive Oil ½ teaspoons Garlic mince, Cloves ¾ cups Soy Sauce ¾ cups Water ¾ cups Brown Sugar 1 cup Carrots grated green onions for garnish. Most recipes, including both this slow cooker version and my classic recipe, use flank steak. We have more delicious slow cooker recipes, and we love the ones using beef. This may be a stupid question: do you slice the flank steak before marinating or after cooking? Delicious! . Thank you for sharing. Thank you so much. Can I use London broil meat instead? I only used 1/2 cup of brown sugar. Will definitely be making this again – SOON! And less sugar. Hi! Back to Mongolian Beef from the Slow Cooker. Did you double every ingredient? I usually prefer not to eat at restaurants that have thin waitresses even worse a skinny chef. I like mine to be a little sweet and spicy, so I add some Sriracha to it as well. Hi there I don’t provide full nutritional information for my recipes, as I’m not a nutritionist and don’t want to inadvertently pass out incorrect information. Other than that I would share this recipe with my family and friends. Added a sprinkle of cayenne and Cajun spice for extra spice. This takes minutes to throw into the crock-pot and has such amazing flavor! Wow. I’m so glad you all enjoyed this recipe! But by 2:45 some marvelous chemical or thermodynamic reaction had taken place and it was just perfectly tender and flavorful. How could this be converted to Instant Pot? Should I add them in the begging or towards the end? Empty bag into the crock of a slow cooker. Alternately, you can cook this on Low for 4 to 5 hours. One of the best things that you will make in your slow cooker! You can thicken it at the end by simmering it on high and adding a slurry with like a tbsp of starch and a tbsp of water. Have you tried to add frozen broccoli or tried this with chicken? For the next time though, I would either use low sodium soy sauce or lessen it; Control the sweetness for you liking. I haven’t tested that, so I can’t say for certain. If I am going to put it in the slow cooker early in the morning and leave it all day, would it be better to not preslice it? Omg it was amazing and I will definitely make it again . Perfect amount of spicy and sweet and so easy to make! Fabulous recipe, great taste. Maybe low sodium soy sauce and less of it? Looks perfect for dinner any night! This recipe is fabulous! Thanks. I’m not sure, as it may need longer to cook to become tender. Made this for the family tonight and it was voted a KEEPER! But, my husband is a Southern Louisiana Man and that with rice would not go over very well with him. How do you make Slow Cooker Mongolian Beef. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag. Add all other ingredients (except carrots) to crock pot and mix. I’m slowly learning different recipes since we aren’t eating out as much due to COVID. It probably could just be whisked into the soy mixture at the beginning. Thank you for sharing your recipes. I cannot see anything of the ingredients that would have that in it. On the suggestion of another reviewer, I used about half the amount of sugar called for and very glad I did. The garlic and ginger bring plenty of classic Mongolian beef flavor, and combined with sweet/heat combination of brown sugar and Sriracha sauce… it’s a powerhouse of amazing flavors! Add comma separated list of ingredients to exclude from recipe. Info. Even tastier the next day. I only added 1/3 cup brown sugar, and used low sodium soy sauce.