Ultimate Slow Cooker Mongolian Beef (Printable)
Tender beef slices in rich sweet savory sauce, made effortlessly with minimal ingredients.
# What You'll Need:
→ Beef
01 - 2 pounds flank steak, thinly sliced against the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce or tamari for gluten-free option
03 - 2/3 cup brown sugar, packed
04 - 1/2 cup hoisin sauce
05 - 4 cloves garlic, minced
# How to Make It:
01 - Lightly coat the interior of the slow cooker with nonstick cooking spray to prevent sticking.
02 - Arrange the thinly sliced flank steak evenly in the bottom of the prepared slow cooker.
03 - In a medium bowl, whisk together the soy sauce, brown sugar, hoisin sauce, and minced garlic until the sugar is mostly dissolved and the mixture is well combined.
04 - Pour the sauce mixture over the beef, tossing thoroughly to ensure every slice is evenly coated.
05 - Cover and cook on LOW setting for 4 hours, or until the beef is tender and the sauce has slightly thickened.
06 - Stir the beef well before serving. Serve hot over steamed jasmine rice or alongside sautéed broccoli for a complete meal.
# Expert Advice:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though you barely did anything
- Its the kind of meal that makes people ask whats for dinner before they even walk through the door
02 -
- Dissolving cornstarch in cold water before adding it prevents clumps from forming in your sauce
- The sauce will thicken slightly on its own but if you want it really glossy do the cornstarch trick during the last 30 minutes
03 -
- Slice the beef when its slightly frozen for thinner more consistent pieces
- Let the sauce sit on the beef for even 10 minutes before starting the cooker for deeper flavor penetration