Slow Cooker Mongolian Beef
This slow cooker Mongolian beef tastes just like a restaurant. It uses flank steak (or skirt steak, hanger steak or stew meat) and is cooked with garlic, ginger, carrots, brown sugar and soy sauce.
Ingredients
- 1 1/2 lb flank steak, hanger steak, skirt steak or stew meat thinly slice against the grain.
- 1/4 cup corn starch
- 1 tbsp toasted sesame oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 cup shredded carrots (optional)
- 1/2 cup low sodium soy sauce or coconut aminos
- 1/3 cup brown sugar
- 1/2 cup water
Instructions
- Slice beef into 1/4-inch thick pieces. Slice against the grain. We highly suggest slightly freezing beef before slicing because it makes it much easier to cut thin slices.
- Place beef into a bowl with the cornstarch and toss to coat evenly.
- Place beef in slow cooker
- Add sesame oil, garlic, ginger, soy sauce, carrots (if desired), brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
- Garnish with green onions and sesame seed. Serve with cooked rice, if desired.