Crockpot Mongolian Beef
Tender flank steak slow-cooked in a sweet, savory, garlicky sauce that thickens into a glossy glaze. This easy slow cooker Mongolian beef transforms an ordinary weeknight into a restaurant-quality dining experience with minimal effort.
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1½ pounds flank steak thinly sliced against the grain
- ¼ cup cornstarch
- 2 tablespoons olive oil
- ½ cup low-sodium soy sauce substitute coconut aminos for gluten-free option
- ½ cup brown sugar can use coconut sugar for a less processed alternative
- 3 cloves garlic minced (approximately 1 tablespoon)
- 1 tablespoon fresh ginger grated
- ¼ teaspoon red pepper flakes adjust to taste
- ¾ cup water
- 2 green onions sliced for garnish
- 1 tablespoon sesame seeds for garnish
- 1 tablespoon hoisin sauce optional, for deeper flavor
Instructions
- Slice your flank steak against the grain into thin, ¼-inch strips. For maximum tenderness, place the steak in the freezer for 20 minutes before slicing. Place the sliced beef in a large bowl, sprinkle with cornstarch, and toss until each piece is lightly coated.
- Heat olive oil in a large skillet over medium-high heat. Working in batches, quickly sear the beef strips for about 30 seconds per side. Transfer seared beef to your slow cooker.
- In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, red pepper flakes, and water until well combined. If using hoisin sauce, add it now. Pour this mixture over the beef in your slow cooker, ensuring all pieces are submerged.
- Cover and cook on high for 3-4 hours or on low for 7-8 hours. The beef should be fork-tender when done. During the final 30 minutes of cooking, remove the lid to allow the sauce to thicken slightly.
- If you prefer an even thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot during the last 30 minutes of cooking.
- Just before serving, gently stir the beef to coat evenly with the thickened sauce. Garnish with freshly sliced green onions and a sprinkle of sesame seeds.
Notes
For a healthier version, try these modifications:
- Replace brown sugar with honey or monk fruit sweetener
- Use tamari or coconut aminos instead of soy sauce for gluten-free and lower sodium
- Add vegetables like bell peppers or broccoli during the last 30-60 minutes
- Serve with cauliflower rice for a lower-carb meal
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months
- Replace brown sugar with honey or monk fruit sweetener
- Use tamari or coconut aminos instead of soy sauce for gluten-free and lower sodium
- Add vegetables like bell peppers or broccoli during the last 30-60 minutes
- Serve with cauliflower rice for a lower-carb meal
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 35gFat: 18gSaturated Fat: 6gSodium: 890mgFiber: 1gSugar: 24g
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