Description
This Slow Cooker Mongolian Beef features tender flank steak in a savory sauce, perfect for easy family dinners or cozy gatherings. It’s simple to make and bursting with flavor!
Ingredients
Scale
- 1 ½ pounds flank steak
- 2 teaspoons sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon freshly grated ginger
- ½ cup soy sauce
- ½ cup beef broth
- ¾ cup water
- ½ cup brown sugar (packed)
- ¼ cup cornstarch
- 5 green onions (chopped, green and white parts separated)
- Cooked rice (for serving)
Instructions
- Slice the flank steak against the grain into strips about ½-inch thick and place in the slow cooker.
- Whisk together sesame oil, garlic, ginger, soy sauce, beef broth, water, brown sugar, and cornstarch until combined and pour over beef.
- Add the white parts of the green onions to the slow cooker, reserving the green tops for later garnish.
- Cover and cook on low for 4 to 6 hours until the beef is tender and the sauce thickens.
- Serve the beef over warm rice and garnish with the reserved green tops.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
For freezing, allow to cool, then store in a freezer-safe bag for up to 3 months.
Thaw overnight in the fridge and reheat over low heat, adding broth if the sauce thickens.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 18g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg