Mongolian Beef slow cooker
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By Amanda
Mongolian Beef slow cooker
5 steps
Prep:10minCook:2h
Slice your flank steak against the grain. As you’re looking at the beef, you’ll see lines, like the grain on a piece of wood. You want to slice it across those lines, not alongside them. Doing this ensures an incredibly tender piece of beef.
Updated at: Wed, 21 Aug 2024 01:29:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories325.4 kcal (16%)
Total Fat7.9 g (11%)
Carbs37.1 g (14%)
Sugars27.2 g (30%)
Protein27.9 g (56%)
Sodium1055 mg (53%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1.5 lbsstew beef
¼ cupcornstarch
1 Tbspvegetable oil
3 clovesgarlic
minced
2 tspfresh ginger
minced
¾ cupwater
¾ cupreduced sodium soy sauce
¾ cuplight brown sugar
packed
1 tspSriracha sauce
can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer
1 cupshredded carrots
4green onions
thinly sliced
sesame seeds
for garnish
Instructions
Step 1
Add stew beef and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
Step 2
To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine.
Step 3
Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
Step 4
Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
Step 5
Serve over white rice and garnished with green onions and sesame seeds if desired.
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