Crockpot Mongolian Beef
This Crockpot Mongolian Beef consists of tender beef coated in a sweet and savory Asian sauce. It is such an easy and healthy meal with little prep work.
Recipe Notes
I used flank steak, but you can also use chuck roast, beef tip roast or sirloin.
If using flank steak, make sure to slice your steak against the grain for a tender piece of meat.
If you like a little heat, you can add spice to the dish with some sriracha or red chili flakes.
Storing
Refrigerate in an airtight container for up to 3 days.
Freeze in a freezer-safe airtight container for up to 3 months.
Equipment: (paid link)
Crockpot--I prefer this one because it's programmable with a digital timer.
Crockpot Mongolian Beef
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 10 minutes
Servings: 6 servings
Ingredients
2 pounds flank steak, thinly sliced
1/4 cup cornstarch
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1/2 cup low sodium soy sauce
3 teaspoons sesame oil
1/2 cup water
1/3 cup brown sugar
1 cup carrots, shredded
1/2 cup green onions, thinly sliced
Directions
Add sliced steak and cornstarch to a large resealable plastic bag. Close and shake until steak is well-coated. This can als be done in a bowl. Place in your slow cooker.
Add ginger, garlic, soy sauce, sesame oil, water, brown sugar and carrots. Stir to coat the beef.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.
Garnish with green onions and serve with rice.
Storing
Refrigerate in an airtight container for up to 3 days.
Freeze in a freezer-safe airtight container for up to 3 months.
Nutrition Info:
Calories: 308kcal | Carbohydrates: 23g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 629mg | Potassium: 557mg | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 1.9mg | Calcium: 52mg | Iron: 2.9mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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