This easy slow cooker 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.
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 Mongolian beef in the slow cooker 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.
The Lowdown on Slow Cooker Mongolian Beef:
- Flank Steak– sliced thin and shaken around in cornstarch. This allows the sauce to stick to the thin pieces of goodness, AKA flank steak.
- Matchstick Carrots: these tiny strands of yumminess provide a crispy crunch to the tender Mongolian beef in each bite. Can’t find matchstick carrots? Just get a regular ‘ol bag and shave some. No biggie.
- Green Onion Leaves: I only use the dark part of the green onion in this Mongolian beef (see below). I save the light green and white part of the onion for garnish. Backwards, maybe? But, it’s just what tastes good in this recipe so trust me- oh- and it looks pretty. ;) #winwin
- Fresh Garlic: because it’s never NOT an option up in this house.
See it all put together up there? 👆🏼It’s like a gorgeous rainbow beaming from my slow cooker. You’ve got the radiant orange carrots, bright red flank steak, green onion leaves, and freshly chopped garlic all up in there- just waiting for the rest of the ingredients to whip it up into the best Mongolian beef your mouth ever did taste.
And below- the slow cooker got what it was begging for- the sauce it’s going to cook everything in. 👇🏼 This time we tossed the flank steak with cornstarch and added: soy sauce, olive oil, brown sugar, ground ginger, red pepper flakes, and water.
Why You Need Slow Cooker Mongolian Beef in Yo Life:
- Beef- need I say much more? ;). In all seriousness the beef becomes so tender in the slow cooker, yet it doesn’t shred and taste more like a roast like the slow cooker can make meat do ;).
- Rich and Succulent, Yet Comforting: I’ve never thought Mongolian Beef as a comfort food until I made this and served it over rice. Ultimate comfort in my belly.
- Tastes Better than Takeout: not only does it tastes better- it is super easy and fast to prep! You just dump it all in your slow cooker and go about yo’ business. Word.
So, if you’re looking for a super easy slow cooker meal this is it! Now, go and grab ya the ingredients from the store and make ya some…
What Tool We Use to Make This Slow Cooker Mongolian Beef:
Note: yes, we use a slow cooker (of course), but a reader emailed and asked why my slow cooker is gray (see photos) above. It’s because it’s awesomely gorgeous (see link below). Affiliate link…
- I use this slow cooker. It’s a Black and Decker, 7 quart, and it’s pretty. It’s light aqua with gray stripes on it, and the insert is light gray instead of black. I get so many compliments on it and it was definitely budget friendly (word!). Get it here: http://amzn.to/2rQI1my.
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Slow Cooker Mongolian Beef
Yield 4-6 servings
This easy slow cooker 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.
- 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)
- Cut dark green "leaves/stems" off of green onions. Set the light green and white part of the onions aside for garnish. Chop the dark green leaves/stems into 1 inch strips. Add to slow cooker.
- Add corn starch to gallon size ziplock bag. Put thinly sliced steak into gallon bag. Seal and shake, until all pieces are coated with cornstarch. Add to slow cooker.
- Add carrots, garlic, soy sauce, water, brown sugar, olive oil, ground ginger, and red pepper flakes (if using) into the slow cooker. Stir until sauce is combined and steak is coated with sauce.
- Cook on high 2-3 hours (we did 3), or low 4-5 hours, or until meat is tender and cooked throughout.
- Cut the remainder of the green onions (the white and light green part) into 1/4 inch pieces and garnish before serving. Serve over white rice (white rice, Mongolian beef, and sauce).
* 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!
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