Ultimate Slow Cooker Mongolian Beef (Printable version)
Tender beef simmered in rich sweet savory sauce, made easily in slow cooker with five simple ingredients.
# What you'll need:
→ Beef
01 - 2 pounds flank steak, thinly sliced against the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce (or tamari for gluten-free)
03 - 2/3 cup brown sugar, packed
04 - 1/2 cup hoisin sauce
05 - 4 cloves garlic, minced
# Directions:
01 - Lightly spray the inside of your slow cooker with nonstick cooking spray to prevent sticking.
02 - Place the sliced flank steak in the slow cooker, distributing the pieces evenly.
03 - In a medium bowl, whisk together soy sauce, brown sugar, hoisin sauce, and minced garlic until the sugar is mostly dissolved and the mixture is well combined.
04 - Pour the sauce mixture over the beef and toss to coat evenly, ensuring all pieces are covered.
05 - Cover and cook on LOW for 4 hours, or until the beef is tender and the sauce has slightly thickened.
06 - Stir well before serving. Serve hot over steamed rice or with steamed vegetables.
# Expert Advice:
01 -
- Five minutes of prep time rewards you with restaurant quality beef that falls apart at the touch of a fork
- The sauce develops this incredible depth that tastes like you spent all day reducing it on the stove
02 -
- Cornstarch is optional for thickening, but honestly, the sauce reduces beautifully on its own without it
- Red pepper flakes added at the start will mellow out, but if you want real heat, add them in the last hour
03 -
- Freeze the flank steak for 30 minutes before slicing, it becomes firm and you can get paper thin slices effortlessly
- The low sodium soy sauce is not optional here, regular soy sauce makes this dish unbearably salty as it concentrates