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.
- 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
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.