This Easy Crock Pot Mongolian Beef is a tasty dish that’s full of flavor! With tender beef, a sweet and savory sauce, and green onions, it’s perfect over rice or noodles.
Making this recipe is a breeze! Just toss everything in the crock pot and let it do the magic while you relax. I love coming home to that amazing smell after a long day! 😊
Key Ingredients & Substitutions
Flank Steak or Sirloin: Both cuts work well, but flank steak is thinner and becomes tender in the crock pot. If you prefer a less expensive option, use chuck roast; just slice it thinly after cooking.
Cornstarch: This is great for coating the beef and helps thicken the sauce later on. If you’re avoiding cornstarch, you can use all-purpose flour, but it won’t give the same crispiness during browning.
Soy Sauce: Low-sodium soy sauce keeps the dish balanced without too much salt. If you’re gluten-free, use tamari or coconut aminos for a similar flavor.
Brown Sugar: This adds sweetness and depth to the dish. If you want a healthier option, you could also use honey or maple syrup, but adjust the quantity as these are sweeter.
Green Onions: They add freshness and a pop of color. If you don’t have them, chives or even diced bell peppers can work as a substitute, but you’ll miss that oniony flavor.
How Can I Ensure the Beef Comes Out Tender?
To guarantee the beef turns out tender and flavorful, follow these steps:
- Slice your beef thinly against the grain. This shortens the muscle fibers, making it more tender.
- Don’t rush the browning process in the skillet. It seals in flavor, so give it about 2-3 minutes per side.
- Low and slow cooking works best in the crock pot. Cooking on low for 4-5 hours gives you the most tender beef.
- If you want to enhance the sauce’s thickness, remember to mix a cornstarch slurry at the end. This adds a silky texture.
Easy Crock Pot Mongolian Beef
Ingredients You’ll Need:
For the Beef:
- 1.5 pounds flank steak or sirloin, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil (for browning)
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar (packed)
- 1/2 cup water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
For Serving:
- 3-4 green onions, sliced (reserve some for garnish)
- Cooked white rice or steamed rice, for serving
How Much Time Will You Need?
This delicious dish requires about 10 minutes of prep time, and you’ll need to cook it for 4-5 hours on low or 2-3 hours on high in the crock pot. It’s an easy, hands-off recipe that yields tender, flavorful beef!
Step-by-Step Instructions:
1. Preparing the Beef:
Take the thinly sliced beef and toss it with the cornstarch in a large bowl. Make sure each piece is well-coated, then shake off any excess cornstarch. This will help create a nice texture when cooked.
2. Browning the Beef:
Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the beef slices in a single layer. Brown them for about 2-3 minutes on each side until they are just seared. Don’t worry if they aren’t fully cooked; they’ll finish cooking in the crock pot. After browning, remove the meat and transfer it to the crock pot.
3. Making the Sauce:
In a separate mixing bowl, combine the soy sauce, brown sugar, water, minced garlic, minced ginger, and crushed red pepper flakes (if using). Stir the mixture until the brown sugar dissolves completely.
4. Combine in the Crock Pot:
Pour the sauce mixture directly over the beef in the crock pot. Then, add in the sliced green onions, stirring gently to mix everything together.
5. Cooking:
Cover the crock pot and cook on low for 4-5 hours or on high for 2-3 hours, until the beef is tender and easily shreds. You’ll know it’s ready when it smells amazing!
6. Thickening the Sauce:
When the cooking time is up, switch the crock pot to the high setting and let the sauce thicken for about 15-20 minutes. Stir occasionally. For an extra thick sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce.
7. Serving:
Serve the Mongolian beef hot over cooked rice. Garnish with any remaining sliced green onions for a fresh touch. Enjoy your meal!
Enjoy your flavorful and easy Crock Pot Mongolian Beef! Perfect for a busy day or a cozy dinner at home.
FAQ for Easy Crock Pot Mongolian Beef
Can I Use another Cut of Beef?
Absolutely! While flank steak or sirloin are ideal for this recipe, you can use chuck roast or ribeye as alternatives. Just ensure you slice them thinly after cooking for the best texture.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the dish in advance by browning the beef and mixing the sauce, then store them separately in the fridge. Cook them together in the crock pot on the day you want to serve it – just remember to add some extra cooking time if starting from cold!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Customize the Spice Level?
Definitely! If you prefer less heat, you can omit the crushed red pepper flakes, or adjust the amount based on your taste. For a spicier kick, consider adding sliced fresh chilies or a dash of hot sauce when serving!
