Ultimate Slow Cooker Mongolian Beef (Printable Version)
Tender beef simmered in rich, sweet and savory sauce, made easily in slow cooker with minimal ingredients.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 pieces evenly.
03 - In a medium bowl, whisk together soy sauce, brown sugar, hoisin sauce, and minced garlic until the sugar is mostly dissolved.
04 - Pour the sauce mixture over the beef and toss to coat evenly. Cover and cook on LOW for 4 hours, or until the beef is tender and the sauce is slightly thickened.
05 - Stir well before serving. Serve hot over steamed rice or with steamed vegetables.
# Tips from hearthlykitchen:
01 -
- Five minutes of prep in the morning means you barely lift a finger when dinner time rolls around
- The sauce develops this crazy depth you just cant achieve on the stove without constant attention
- Leftovers somehow taste even better the next day, if they make it that far
02 -
- If you want a thicker sauce, whisk 2 tablespoons cornstarch into 2 tablespoons cold water and stir it in during the last 30 minutes of cooking
- Some people ask me about cooking on HIGH for 2 hours instead, but the beef really does come out more tender when given the full 4 hours on LOW
- The sauce concentrates as it cooks, so resist the urge to add more liquid halfway through unless it looks dangerously dry
03 -
- Pat your beef completely dry with paper towels before slicing for better searing and sauce adhesion
- Freeze the flank steak for 30 minutes before slicing, it becomes so much easier to cut thin, even strips
- Use tongs to toss everything in the slow cooker so you dont accidentally break up the meat pieces