Ultimate Slow Cooker Mongolian Beef (Printable)

Tender beef strips slow-cooked in rich savory-sweet sauce with garlic, ginger, and soy. Perfect homemade takeout alternative with minimal effort.

# What You'll Need:

→ Beef

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

→ Sauce

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

→ To Finish

11 - 4 green onions, sliced
12 - 2 teaspoons toasted sesame seeds

# How to Make It:

01 - Toss sliced flank steak with cornstarch in a large bowl until evenly coated.
02 - Transfer 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 sauce over beef, stir to coat evenly. Cover and cook on low for 4 hours until beef is tender and sauce has thickened.
05 - Stir in sliced green onions during the final 10 minutes of cooking.
06 - Serve hot, garnished with extra green onions and toasted sesame seeds. Pair with steamed rice or vegetables.

# Expert Advice:

01 -
  • The sauce develops this deep restaurant quality flavor while you go about your day
  • Cornstarch coated beef becomes impossibly tender without any fancy techniques
  • Leftovers somehow taste even better the next day
02 -
  • Resist the urge to lift the lid during cooking every peek adds 15 minutes
  • Flank steak can be tricky to slice thinly pop it in the freezer for 20 minutes first
  • The sauce will look thin at first but thickens beautifully as it cooks
03 -
  • Slice beef when it is partially frozen for paper thin cuts
  • Let the finished dish rest 10 minutes before serving so sauce thickens further

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