What are we having for dinner tonight?
Does that sound familiar? I know that all three kids ask me that at least once a day. Every. Dang. Day. It’s gotten so bad that sometimes I respond with “what we eat every night….F-O-O-D” as I laugh under my breath because I think I’m hysterical, but all the meanwhile I’m getting the funny eye rolls from the kiddos.
Parenting. Mine as well have some fun, amiright? But this day I told them that I was making a Crock Pot Mongolian Beef and guess what? I didn’t get an eye roll, or a ‘I don’t want that’ type response. I got all ‘yummy!’ responses. Actually, Jaxson (6) said “that is going to be delicious man!”.
…and he was right.
Ingredients Used to Make Crock Pot Mongolian Beef
- 1.5lbs flank steak, sliced thin against the grain
- 1 cup matchstick carrots
- 1 bunch green onions, separated (see instructions)
- 2 garlic cloves, chopped
- 3/4 cup soy sauce
- 3/4 cup water
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 2 Tablespoons olive oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes, (optional)
How to Make Crock Pot Mongolian Beef
- Chop Green Onions: Cut the dark green leaves/stems off the green onions. Reserve the light green and white parts for garnish. Chop the dark green leaves/stems into 1-inch strips and add to the slow cooker.
- Coat the Steak: Add cornstarch to a gallon-size ziplock bag. Place the thinly sliced steak into the bag, seal, and shake until all pieces are coated. Add to the slow cooker.
- Combine Ingredients: Add carrots, garlic, soy sauce, water, brown sugar, olive oil, ground ginger, and red pepper flakes (if using) to the slow cooker. Stir until the sauce is well combined and the steak is coated.
- Cook: Cook on high for 2-3 hours (3 hours recommended) or on low for 4-5 hours until the meat is tender and cooked through.
- Garnish and Serve: Cut the reserved green onion tops (the white and light green parts) into 1/4-inch pieces for garnish. Serve the Mongolian beef over white rice.
Look at how beautifully everything comes together! It’s like a vibrant rainbow coming from my slow cooker. The radiant orange carrots, bright red flank steak, green onion leaves, and freshly chopped garlic are all waiting to blend with the other ingredients for a delightful Mongolian beef experience.
The slow cooker is ready for the delicious sauce that will bring everything together (and if you’re curious about other great slow cooker recipes, try the Jamaican Oxtail). This time, we coated the flank steak in cornstarch and added soy sauce, olive oil, brown sugar, ground ginger, red pepper flakes, and water.
Nutrition Facts (Per Serving)
Here’s a breakdown of the nutritional values for one serving of crock pot Mongolian beef (based on a yield of 4-6 servings):
- Calories: 410 kcal
- Sugar: 28g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Tips for Storing and Reheating Crock Pot Mongolian Beef
- Storage: Allow your crock pot Mongolian beef to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it for up to 3 months.
- Reheating: When you're ready to enjoy leftovers, reheat the Mongolian beef in a saucepan over medium heat, stirring occasionally until warmed through. You can also use the microwave; just make sure to heat it in 30-second intervals to avoid overcooking.
- Add Freshness: To refresh the dish, consider adding a splash of soy sauce or a sprinkle of fresh green onions when reheating. This will help revitalize the flavors and give the dish a fresh kick.
- Use Leftovers Creatively: Leftover slow cooker flank steak can be used in various dishes. Toss it into a stir-fry, add it to salads, or use it as a filling for wraps or tacos.
Variations on the Classic Mongolian Beef Recipe
- Beef Alternatives: If you’re not a fan of flank steak, try using chicken or even tofu for a vegetarian option. Both options can soak up the delicious flavors of the sauce just as well.
- Spice it Up: If you enjoy a little heat, increase the red pepper flakes or add sliced jalapeños to the slow cooker. This will give your mongolian beef in a slow cooker a spicy twist.
- Veggie Boost: Incorporate more vegetables by adding bell peppers, snap peas, or even water chestnuts. This not only enhances the flavor but also adds more nutrients and crunch to the dish.
Sauce Variations: Experiment with the sauce by substituting some of the soy sauce with teriyaki sauce or adding a bit of hoisin sauce for extra depth of flavor.
QUICK COOKING RECIPE
- Author: Jen | So Damn Delish
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4-6 servings
This easy crock pot Mongolian beef is so simple to throw together. You’ve got flank steak, carrots, green onions, and spices that take center stage in this awesomely tasting slow cooker meal.
INGREDIENTS
- 1.5lbs flank steak, sliced thin against the grain
- 1 cup matchstick carrots
- 1 bunch green onions, separated (see instructions)
- 2 garlic cloves, chopped
- 3/4 cup soy sauce
- 3/4 cup water
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 2 Tablespoons olive oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes, (optional)
INSTRUCTIONS
- Prepare Green Onions: Cut the dark green tops into 1-inch strips and add to the slow cooker. Reserve the light green and white parts for garnish.
- Coat Steak: In a gallon-size ziplock bag, add cornstarch and thinly sliced steak. Seal and shake to coat. Add to the slow cooker.
- Combine Ingredients: Add carrots, garlic, soy sauce, water, brown sugar, olive oil, ground ginger, and red pepper flakes (if using) to the slow cooker. Stir to combine.
- Cook: Cook on high for 2-3 hours (or low for 4-5 hours) until the meat is tender.
- Garnish and Serve: Cut the reserved green onion tops into 1/4-inch pieces for garnish. Serve the Mongolian beef over white rice.
NOTES
- Cutting the steak against/across the grain makes the steak more tender and less chewy (always!)
- You should be able to find matchstick carrots at your grocery store, but if you cannot just shave regular carrots with a peeler. Voila!
Looking for recipes that are packed with flavor and easy to prepare like this crock pot Mongolian beef? Head over to So Damn Delish for a variety of delicious options other than just the slow cooker mongolian beef that will elevate your cooking game.
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Savory Crock Pot Mongolian Beef: A Delicious Slow-Cooked Dish
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4-6 servings 1x
Description
This crock pot Mongolian beef is so simple at So Damn Delish. You’ve got flank steak, carrots, green onions, and spices that take center stage in this dish.
Ingredients
- 1.5lbs flank steak, sliced thin against the grain
- 1 cup matchstick carrots
- 1 bunch green onions, separated (see instructions)
- 2 garlic cloves, chopped
- 3/4 cup soy sauce
- 3/4 cup water
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 2 Tablespoons olive oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes, (optional)
Instructions
- Prepare Green Onions: Cut the dark green tops into 1-inch strips and add to the slow cooker. Reserve the light green and white parts for garnish.
- Coat Steak: In a gallon-size ziplock bag, add cornstarch and thinly sliced steak. Seal and shake to coat. Add to the slow cooker.
- Combine Ingredients: Add carrots, garlic, soy sauce, water, brown sugar, olive oil, ground ginger, and red pepper flakes (if using) to the slow cooker. Stir to combine.
- Cook: Cook on high for 2-3 hours (or low for 4-5 hours) until the meat is tender.
- Garnish and Serve: Cut the reserved green onion tops into 1/4-inch pieces for garnish. Serve the Mongolian beef over white rice.
Notes
- Cutting the steak against/across the grain makes the steak more tender and less chewy (always!)
- You should be able to find matchstick carrots at your grocery store, but if you cannot just shave regular carrots with a peeler. Voila!
Nutrition
- Calories: 410 kcal
- Sugar: 28g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
