Ultimate Slow Cooker Mongolian Beef (Printable)

Tender beef slow-cooked in savory garlic-ginger soy sauce, perfect for a hearty main dish.

# What You Need:

01 - 2 lbs flank steak, thinly sliced against the grain

02 - 1 cup low-sodium soy sauce

03 - 2/3 cup dark brown sugar, packed

04 - 1/2 cup water

05 - 1/4 cup hoisin sauce

06 - 1/4 cup cornstarch

07 - 4 cloves garlic, minced

08 - 1 tablespoon fresh ginger, grated

09 - 1/2 teaspoon crushed red pepper flakes

10 - 2 tablespoons sesame oil

11 - 4 green onions, sliced

12 - 2 teaspoons toasted sesame seeds

01 - Toss the sliced flank steak with cornstarch in a large bowl until evenly coated.

02 - Transfer the cornstarch-coated beef to the slow cooker.

03 - Whisk together soy sauce, brown sugar, water, hoisin sauce, garlic, ginger, red pepper flakes, and sesame oil until smooth.

04 - Pour the sauce over the beef in the slow cooker. Stir to coat evenly. Cover and cook on low for 4 hours.

05 - Stir in sliced green onions during the last 10 minutes of cooking.

06 - Serve hot, garnished with extra green onions and toasted sesame seeds. Pair with steamed rice or vegetables.

01 -

The sauce develops this incredible depth that literally makes people pause and take notice after the first bite
You throw everything in the slow cooker and walk away, then come back to something that tastes like you spent hours over a hot wok

02 -

Resist the urge to lift the lid during cooking, every time you do you add 15 minutes to the cooking time
The sauce will look thin at first but thickens beautifully as the cornstarch from the beef cooks into the liquid

03 -

Freeze the flank steak for 30 minutes before slicing, it makes getting those thin perfect strips so much easier
Use tamari instead of soy sauce to make this completely gluten free without sacrificing any flavor