There’s nothing quite like walking into your home after a long day and being greeted by the tantalizing aroma of Mongolian Beef gently simmering in your crockpot. If you’ve ever found yourself yearning for a comforting meal that’s both hearty and flavorful, look no further. Our Crockpot Mongolian Beef recipe combines savory flavors with tender meat for an easy dinner solution that’s bound to impress.
Ingredients
- 2 pounds of flank steak, thinly sliced
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/2 cup brown sugar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup cornstarch
- 1/2 cup chopped green onions
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil
- 1 cup beef broth
Equipments
- Crockpot
- Skillet
- Mixing bowls
- Whisk
How to Make Crockpot Mongolian Beef – Step By Step
Step 1: Prepare the Beef.
Thinly slice the flank steak against the grain. This technique ensures tenderness and allows the meat to soak up more flavor. Lightly coat the slices with cornstarch to create a velvety texture once cooked. Set the beef aside so it’s ready to be seared.
Step 2: Sear the Beef.
Heat a skillet over medium-high heat with vegetable oil. Once hot, sear the beef slices in batches. This step is crucial for locking in the flavors and creating a slightly crispy exterior. Remember, you’re not cooking the beef fully here, just searing it for enhanced texture and taste.
Step 3: Combine Ingredients in the Crockpot.
Transfer the seared beef into your crockpot. In a mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and beef broth. Whisk everything together until well mixed. Pour this sauce over the seared beef in the crockpot. Toss in the optional red pepper flakes for a spicy kick.
Step 4: Slow Cook the Beef.
Set your crockpot on low and allow the beef to slow cook for about 4 to 6 hours. This gentle cooking process allows the meat to become tender and lets the flavors meld beautifully. For a quicker option, set the crockpot to high and cook for 2 to 3 hours.
Step 5: Finish with Green Onions.
Approximately 10 minutes before you’re ready to serve, stir in the chopped green onions. They add a fresh and flavorful finish that complements the savory richness of the beef.
How to Serve Crockpot Mongolian Beef
Serve your Crockpot Mongolian Beef over a bed of steamed rice or alongside a heap of fluffy quinoa. Garnish with extra green onions or a sprinkle of sesame seeds for a touch of crunch. Don’t forget to pair it with your favorite side of stir-fried veggies to complete the meal.
Recipe Success Tips & Suggestions
To ensure the perfect consistency, consider adding a slurry of cornstarch mixed with a bit of water if you prefer a thicker sauce. For those avoiding soy, coconut aminos are a delightful alternative without compromising the taste. Include vegetables like bell peppers or snap peas for a more wholesome meal.
High-Protein Delight: A Mongolian Beef with Benefits
If you’re seeking ways to boost protein intake, this variant uses lean cuts of beef or even substitutes beef with chicken breast for lower calories but higher protein value. Mix in extra black beans for added richness, which marries well with the bold flavors.
Low-Carb Mongolian Beef Adventure: A Guilt-Free Indulgence
Transform this recipe into a low-carb powerhouse by substituting sugar with a keto-friendly sweetener like erythritol. Opting for cauliflower rice instead of regular rice can keep those carb counts at bay while maintaining the savory indulgence of the dish.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. For a longer shelf life, consider freezing portions for up to 3 months. Reheat gently on the stovetop to avoid overcooking.
FAQs
- Can I use chicken instead of beef? Absolutely, chicken can be a great lighter alternative while keeping the flavors intact.
- What can I use instead of cornstarch? Arrowroot powder is an excellent substitute for cornstarch, especially in a gluten-free diet.
- How can I make it spicier? Increasing the amount of red pepper flakes or adding sliced jalapeños can elevate spice levels.
- Can I use low-sodium soy sauce? Yes, substituting with low-sodium options helps control salt intake without losing flavor.
Tasty Finale: Gather ‘Round for a Culinary Journey
This Crockpot Mongolian Beef recipe is a treasure trove of flavor waiting to be uncovered in your kitchen. Its ease of preparation makes it perfect for both weekday dinners and special occasions. We invite you to share the joy of cooking by leaving a comment with your tweaks or sharing our creation with fellow food enthusiasts!
Crockpot Mongolian Beef
Ingredients
Main Ingredients
- flank steak
- soy sauce
- brown sugar
- garlic
- fresh ginger
- cornstarch
- green onions
- red pepper flakes
- vegetable oil
- beef broth
Instructions
Steps
- Thinly slice the flank steak against the grain. Lightly coat the slices with cornstarch.
- Heat a skillet over medium-high heat with vegetable oil. Sear the beef slices in batches.
- Transfer the beef to the crockpot. Combine soy sauce, brown sugar, garlic, ginger, and beef broth. Pour over beef.
- Set the crockpot to low and cook for 4-6 hours, or on high for 2-3 hours.
- Stir in green onions 10 minutes before serving.