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Easy Tender Slow Cooker Mongolian Beef

Mouthwatering and tender, this slow cooker Mongolian beef is simmered to perfection in a savory soy-brown sugar glaze, making it a family favorite for cozy nights.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound flank steak, sliced thinly Can substitute with chicken breast or tofu.
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 cup beef broth
  • 1/2 cup onion, sliced
  • 1/2 cup green onions, chopped For garnish.
  • 1 tablespoon cornstarch Optional, for thickening.
  • 1 tablespoon water Optional, for thickening.

Method
 

Preparation
  1. Begin by slicing the flank steak thinly against the grain for tenderness.
  2. In a bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, and beef broth. Stir until the sugar is dissolved.
Cooking
  1. Add the beef slices to the slow cooker, followed by the sliced onions. Pour the sauce mixture over the top, ensuring that the beef is well-coated.
  2. Cover and cook on low for 4-5 hours or on high for 2-3 hours. The longer it cooks, the more tender the beef becomes!
  3. If a thicker sauce is preferred, mix cornstarch and water in a small bowl until smooth. About 30 minutes before serving, stir this mixture into the slow cooker and cover again until it thickens.
Serving
  1. Once done, sprinkle with chopped green onions for a fresh crunch and serve over rice or noodles for a complete meal!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in a freezer-safe container for up to 3 months. Reheat in the microwave or on the stove, adding water as necessary.