Description
A simple recipe for tender beef cooked in a savory, sweet, and slightly spicy sauce using a slow cooker.
Ingredients
Scale
- 2 pounds flank steak, thinly sliced against the grain
- 1/2 cup soy sauce
- 1/2 cup beef broth
- 1/3 cup brown sugar, packed
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1/4 cup cornstarch
- 1/4 cup cold water
- 4 green onions, sliced, for garnish
- Cooked white rice, for serving
Instructions
- Place the sliced flank steak in the bottom of the slow cooker.
- In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes if using.
- Pour the sauce mixture over the beef in the slow cooker.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender.
- About 30 minutes before serving, mix the cornstarch and cold water in a small bowl to create a slurry.
- Stir the slurry into the slow cooker. Cover and cook on high for the remaining time, stirring occasionally, until the sauce thickens.
- Serve the Mongolian beef over cooked white rice and garnish with sliced green onions.
Notes
- Thinly slicing the steak against the grain helps keep the meat tender.
- You can adjust the amount of red pepper flakes based on your preference for heat.
- If you do not have rice vinegar, you can substitute it with white vinegar, but the flavor will change slightly.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 450
- Sugar: 18
- Sodium: 950
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 48
- Cholesterol: 110
Keywords: slow cooker, mongolian beef, easy beef recipe, asian beef, flank steak, weeknight dinner