No-Fuss Mongolian Beef 🥩🥢

why make this recipe

Crockpot Mongolian Beef is a dish that combines the rich flavors of Asian cuisine with the convenience of slow cooking. The tender shredded beef, enveloped in a sweet and savory sauce, cooks to perfection in your crockpot. Not only does this recipe simplify your meal prep, but it also allows the flavors to meld beautifully over hours of gentle simmering. It’s perfect for busy weeknights or weekend gatherings. Plus, it’s a crowd-pleaser that can be served on a bed of fluffy rice, making it a satisfying and comforting meal.

how to make Irresistibly Tender Crockpot Mongolian Beef

Creating this succulent dish is easy and requires only a few steps. With the help of your crockpot, you can set it and forget it, allowing the flavors to develop while you go about your day. Let’s break down the process step by step.

Ingredients :

• 2 pounds flank steak (sliced against the grain)
• 1/2 cup soy sauce (use tamari for gluten-free)
• 1/2 cup brown sugar (coconut sugar works as a substitute)
• 1/4 cup water (helps dissolve the sugar)
• 2 tablespoons cornstarch (mix with cold water for slurry)
• 2 tablespoons vegetable oil (for searing beef)
• 6 cloves garlic (minced)
• 1 teaspoon ginger (minced, fresh or ground)
• 1/2 teaspoon red pepper flakes (adjust for spice preference)
• 4 green onions (chopped, for garnish)
• Cooked rice (for serving)

Directions :

1. Prepare the Beef: Start by slicing the flank steak against the grain into thin strips, about 1/4-inch thick. This method ensures that the beef cooks tender and juicy.
2. Make the Sauce: In a medium bowl, mix together the soy sauce, brown sugar, and water. Stir until the brown sugar is completely dissolved, creating a perfectly sweet-savory glaze that will flavor the beef.
3. Create the Slurry: In another small bowl, blend the cornstarch with a few tablespoons of cold water until smooth. This mixture is essential for thickening the sauce later.
4. Sear the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced beef in batches, making sure not to overcrowd the pan. Sear the beef for about 2-3 minutes on each side until it is nicely browned. Once seared, transfer the beef to the crockpot, allowing any residual juices to follow.
5. Combine Ingredients in the Crockpot: Drizzle the soy sauce mixture over the beef in the crockpot. Add the minced garlic, ginger, and red pepper flakes. Gently stir to ensure every piece of steak is well coated in the sauce.
6. Slow Cook: Close the lid of the crockpot and set it to cook on low for 4-6 hours or on high for 2-3 hours. The goal is for the steak to become fork-tender.
7. Thicken the Sauce: About 30 minutes before you plan to serve, stir in the cornstarch slurry to thicken the sauce. Then, re-cover the crockpot and let it cook until your desired consistency is reached.
8. Garnish and Serve: Just before serving, sprinkle chopped green onions over the Mongolian beef. Plate the dish over a bed of cooked rice for a complete meal.

how to serve Irresistibly Tender Crockpot Mongolian Beef

Serving your Mongolian Beef is simple and can be done in various ways. The traditional approach is to serve it hot over a bed of cooked rice, allowing the fluffy grains to soak up the delicious sauce. You can also accompany this dish with steamed vegetables for added color and nutrition. If you want to make it a more complete meal, consider serving it alongside crispy egg rolls or a simple Asian salad. Your guests will appreciate the flavor and presentation.

how to store Irresistibly Tender Crockpot Mongolian Beef

Storing leftovers is a breeze. Allow any leftover Mongolian beef to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it. Place the cooled beef in a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 2-3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat in the microwave or on the stovetop until warmed through.

tips to make Irresistibly Tender Crockpot Mongolian Beef

• Slice Against the Grain: This tip is crucial for achieving tenderness. Make sure to slice the flank steak against the grain to maximize the tenderness of each piece.
• Adjust Sweetness: If you prefer a sweeter sauce, add an extra tablespoon of brown sugar. If you like it less sweet, adjust it according to your taste.
• Spice Level: The red pepper flakes can be modified based on your spice preference. For a milder flavor, reduce the amount, or omit it entirely.
• Avoid Overcrowding: When searing the beef, ensure you work in batches. Overcrowding the pan can result in steaming rather than searing.
• Don’t Skip the Slurry: Adding cornstarch slurry later in the cooking process will ensure a thick, glossy sauce that clings wonderfully to the beef.

variation

There are several ways to customize your crockpot Mongolian beef to fit your taste preferences:

• Vegetarian Option: Substitute the flank steak with tofu or tempeh. Cube the tofu and sauté it until golden before adding it to the sauce.
• Add Vegetables: Toss in some bell peppers, broccoli, or snap peas during the last hour of cooking to infuse the dish with vegetables.
• Spicy Version: For those who enjoy a good kick, add a chopped jalapeño or more red pepper flakes.

FAQs

Can I use other cuts of beef?

Yes, you can use cuts like sirloin or chuck roast if flank steak is unavailable. Keep in mind that some cuts may require longer cooking times.

Can this recipe be made ahead of time?

Absolutely! You can prepare the beef and sauce the night before and store it in the refrigerator. Simply turn on the crockpot in the morning, and you’ll have a delicious meal ready by dinner.

What can I serve with Mongolian beef?

You can serve it with steamed or fried rice, vegetables, or even noodles. Additional appetizers like egg rolls or dumplings also pair well with this dish.

Is it possible to double the recipe?

Yes, you can double the ingredients and make a larger batch. Ensure your crockpot is large enough to accommodate the increased volume.

Can I freeze Mongolian beef?

Yes, Mongolian beef freezes well. Just make sure to cool it completely before transferring it to freezer-safe containers. Thaw it in the refrigerator before reheating.

With this simple and engaging guide, you can enjoy deliciously tender Mongolian beef made effortlessly in your crockpot. Get ready to impress your family and friends with this flavorful meal!

Irresistibly Tender Crockpot Mongolian Beef

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• Author: olivia
• Total Time: 255 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A delicious and easy crockpot recipe for Mongolian Beef that offers rich Asian flavors and tender meat, perfect for weeknight dinners or gatherings.

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Ingredients

Scale 1x2x3x

• 2 pounds flank steak (sliced against the grain)
• 1/2 cup soy sauce (use tamari for gluten-free)
• 1/2 cup brown sugar (coconut sugar works as a substitute)
• 1/4 cup water
• 2 tablespoons cornstarch (mix with cold water for slurry)
• 2 tablespoons vegetable oil (for searing beef)
• 6 cloves garlic (minced)
• 1 teaspoon ginger (minced, fresh or ground)
• 1/2 teaspoon red pepper flakes (adjust for spice preference)
• 4 green onions (chopped, for garnish)
• Cooked rice (for serving)

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Instructions

1. Prepare the Beef: Start by slicing the flank steak against the grain into thin strips, about 1/4-inch thick.
2. Make the Sauce: In a medium bowl, mix together the soy sauce, brown sugar, and water until the brown sugar is completely dissolved.
3. Create the Slurry: In another small bowl, blend the cornstarch with a few tablespoons of cold water until smooth.
4. Sear the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced beef in batches and sear for about 2-3 minutes on each side until browned. Transfer the beef to the crockpot.
5. Combine Ingredients in the Crockpot: Drizzle the soy sauce mixture over the beef. Add the minced garlic, ginger, and red pepper flakes. Gently stir to ensure every piece of steak is coated.
6. Slow Cook: Close the lid and set to cook on low for 4-6 hours or on high for 2-3 hours until the steak is fork-tender.
7. Thicken the Sauce: About 30 minutes before serving, stir in the cornstarch slurry and let it cook until desired consistency is reached.
8. Garnish and Serve: Just before serving, sprinkle chopped green onions over the Mongolian beef and plate over cooked rice.

Notes

For storing leftovers, cool completely before transferring to an airtight container. Refrigerate for 3-4 days or freeze for 2-3 months.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 25g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 70mg