Slow-Cooker Mongolian-Style Beef
An easy, hands-off recipe for Mongolian beef with a sticky brown sugar-soy glaze served over rice, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 pound flank steak Slice against the grain, then cut into 1-inch cubes.
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup cornstarch Helps lock in juices and thickens the sauce. (Arrowroot is a 1:1 substitute for gluten-free.)
- 1 inch piece fresh ginger Peeled and minced.
- 3 cloves garlic Minced.
- 1/2 cup reduced-sodium soy sauce Tomari works for gluten-free.
- 1/3 cup brown sugar Light or dark both work; dark gives a deeper molasses note.
- 1/4 cup water Thins the sauce.
- 2 tablespoons vegetable oil Neutral oil for the sauce.
- 1 tablespoon sesame oil Adds toasty flavor.
- 4 scallions sliced and divided Half goes into the cooking liquid; the rest for garnish.
Instructions
Preparation
- Trim any excess fat from the flank steak. Slice across the grain into thin strips and then cut into 1-inch cubes. Put the beef into a large mixing bowl.
- Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add 1/4 cup cornstarch and toss until the meat is evenly coated. Set aside.
- Mince the ginger and garlic finely.
- In a second bowl, whisk together the minced ginger, minced garlic, soy sauce, brown sugar, water, vegetable oil, sesame oil, and half the sliced scallions.
- Pour the sauce over the coated beef and toss until every piece is well-coated.
Cooking
- Transfer everything (meat and sauce) to the bottom of the slow cooker and spread into an even layer.
- Cook on high for 2.5 hours, or on low for 4–5 hours. At the end of cooking, stir the beef so the sauce coats the meat.
- Serve the beef over scoops of steamed white rice, garnished with remaining scallions and sesame seeds.
Notes
For a slightly thicker final sauce, increase cornstarch by 1–2 tablespoons but don’t overdo it or the sauce can become gummy. Refrigerate leftovers in an airtight container for 3–4 days.