Crockpot Mongolian Beef Recipe
Introduction
Mongolian Beef is a flavorful, tender dish that’s perfect for a comforting meal with minimal effort. Using a crockpot makes it even easier to enjoy this sweet and savory classic at home.
Ingredients
- 1 lb flank steak, sliced thinly
- ½ cup soy sauce
- ½ cup water
- ¼ cup brown sugar
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp cornstarch (optional)
Instructions
- Step 1: Place the flank steak, soy sauce, water, brown sugar, minced garlic, and grated ginger into the crockpot. Stir to combine.
- Step 2: Cover and cook on low for 4 to 5 hours until the beef is tender and flavorful.
- Step 3: If you prefer a thicker sauce, mix the cornstarch with a little cold water to create a slurry, then stir it into the crockpot during the last 30 minutes of cooking.
Tips & Variations
- For extra flavor, add sliced green onions or a pinch of red pepper flakes before serving.
- Use sirloin or skirt steak if flank steak is not available.
- Serve over steamed rice or noodles to soak up the delicious sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the sauce thickens too much during storage, stir in a splash of water while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen beef for this recipe?
It’s best to use fresh, thawed beef for even cooking. If using frozen, thaw it completely before adding to the crockpot.
Can I make this recipe on the stovetop instead of a crockpot?
Yes, you can. Cook the beef and sauce over medium heat in a skillet, simmering until the beef is tender and the sauce thickens, about 20–30 minutes.
PrintCrockpot Mongolian Beef Recipe
This Crockpot Mongolian Beef recipe offers a deliciously tender and flavorful beef dish slow-cooked to perfection. Featuring thinly sliced flank steak simmered in a savory soy and brown sugar sauce infused with garlic and ginger, this recipe is perfect for an easy, hands-off dinner that yields rich, comforting flavors.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Beef and Sauce Ingredients
- 1 lb flank steak, sliced thinly
- ½ cup soy sauce
- ½ cup water
- ¼ cup brown sugar
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
Optional Thickener
- 2 tbsp cornstarch (optional)
- 2 tbsp water (for cornstarch slurry)
Instructions
- Prepare the ingredients: Thinly slice the flank steak against the grain to ensure tenderness. Mince the garlic cloves and grate the fresh ginger.
- Combine in the crockpot: Place the sliced flank steak, soy sauce, water, brown sugar, minced garlic, and grated ginger into the crockpot. Stir gently to combine all ingredients evenly.
- Cook the beef: Cover the crockpot with the lid and cook on low heat for 4 to 5 hours or until the beef is very tender and the flavors meld.
- Thicken the sauce (optional): If you desire a thicker sauce, about 30 minutes before the cooking time is complete, mix the cornstarch with two tablespoons of water to make a slurry. Stir this into the crockpot and continue cooking for the remaining time to allow the sauce to thicken.
- Serve: Once cooked, stir well and serve the Mongolian beef hot over steamed rice or your favorite side dishes.
Notes
- Thinly slicing the beef against the grain helps keep it tender after slow cooking.
- The cornstarch slurry is optional and used only if you prefer a thicker sauce.
- To add extra vegetables, consider adding sliced bell peppers or green onions during the last hour of cooking.
- Brown sugar can be substituted with coconut sugar or honey for a different sweetness profile.
- This recipe is gluten-free if you use gluten-free soy sauce or tamari.
Keywords: Mongolian beef, crockpot beef, slow cooker beef, easy Asian beef recipe, beef recipe, crockpot recipes
