Mongolian Beef: Slow Cooker Version

Mongolian Beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce. It’s slightly sweet and will melt in your mouth.

It is one of the best Chinese beef dishes at Chinese restaurants or for takeout, my opinion. The popularity is second to Beef and Broccoli.

You would think that with a name like Mongolian Beef that it would have originated in Mongolia. It did not. It is a Chinese dish adapted from the beef component of Mongolian Barbecue. Contradicting enough, Mongolian Barbecue does not consist of barbecuing at all.

This dish is pretty quick to prepare in crockpot time. It only takes 3 hours on HIGH. Or, you can leave it on LOW for 4-5 hours. Basically, you can set it, run your errands and have it ready in time for lunch! Of course, this would be a perfect dinner but it's so easy to make that it could be made for lunch.

Mongolian Beef

Ingredients

1. 1.5 lbs. Flank Steak, thinly sliced

2. 1/4 cup Cornstarch

3. 1 tablespoon Toasted Sesame Oil

4. 1 teaspoon Garlic, minced

5. 1 teaspoon Fresh Ginger, minced

6. 1/2 cup Low Sodium Soy Sauce

7. 1/3 cup Brown Sugar

8. 1/2 cup Water

9. 1/2 cup Green Onions, cut into 1/2 inch pieces

Instructions

1. Add the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker or crockpot. Stir to mix well.

2. In a medium bowl, add the flank steak in a bowl with the cornstarch and toss to coat evenly.

3. Add the flank steak to the slow cooker.

4. Cover and cook on HIGH for 3 hours or LOW for 4-5 hours.

5. Stir in the green onions, then serve.