Mongolian Beef Recipe Spicy Slow Cooker

Crockpot Mongolian beef combines a popular dish with a hands-off cooking method. Bask sugariness and spicy flavors for an easy weeknight meal!

When y'all're craving something comforting with bold, succulent flavors, nothing compares to Chinese takeout. Not merely can you lot create a banquet, but there ever seems to be plenty for leftovers too.

Nonetheless, those entrees tin quickly add upwardly. Acquire to create your favorites at home instead — it's easier than you call up, and your wallet with cheers!

Crockpot Mongolian Beef

Tender strips of meat coated in a sticky glaze with crunchy strips of carrot brand for the most incredible repast.

Add a sprinkle of sesame seeds and sliced greenish onion, and no one will guess it isn't takeout!

The best part about this slow cooker Mongolian beefiness recipe is that there's very little prep!

No searing or simmering is required in advance — but mensurate out the ingredients, coat the meat in cornstarch, and shred a carrot or two. Toss it all in together and let your crock pot do the residual!

Or, make more of your favorite takeout dishes at domicile with my drove of copycat recipes.

Ingredients Needed For Slow Cooker Mongolian Beef

• Flank Steak - Brim or hangar steak are good substitutes if this isn't available. Make slicing easier by freezing the meat for 20 to 30 minutes get-go.
  
• Cornstarch - This is used as a coating for meat in many Asian recipes, especially stir fry. It prevents the outer layer from becoming tough, resulting in tender, velvety bites of meat.
  
• Sauce - Create a sweetness and spicy alloy with vegetable oil, minced garlic, fresh ginger, soy sauce, brown sugar, and Sriracha. You could too substitute cherry pepper flakes or cayenne for the Sriracha or reduce the amount to make it less spicy.
  
• Carrots - These are optional, but they add a great texture! Expect for pre-shredded carrots in the produce department of your shop or grate a few by hand.

Kitchen Tools You Will Demand

• Dull Cooker - Great for soups, roasts, shredded chicken, and more! I honey it in the libation months, but it's also slap-up in the summer when you don't want to heat up the whole house with the oven.
  
• Use a Box Grater or grater attachment on your Nutrient Processor to shred whole, peeled carrots.
  
• Sharp Knife - A must in any kitchen, this volition allow you to create perfectly sparse slices of steak.

Crockpot Mongolian Beef FAQ

How exercise you lot slice flank steak against the grain?

Notice the lines that run parallel through the beef like to the grain on a piece of wood. Slice across those lines, cutting the fibers into shorter pieces and ensuring perfectly tender bites.

It's besides important to keep your slices thin, especially when making crockpot Mongolian beef. This allows each slice to really soak up the flavor while cooking in the sauce.

Can you lot put raw steak in a slow cooker?

Yep! Every bit long as the meat is fresh or thawed, not frozen solid, it will reach a safe temperature in plenty of time.

With recipes like this tiresome cooker Mongolian beefiness, the actress-thin slices cook through quickly. Much of the cooking time is spent soaking up those incredible flavors.

What goes with crockpot Mongolian beef?

Serve this dish over white or chocolate-brown rice with some steamed broccoli or crispy cauliflower for a elementary meal!

Information technology would too be delicious with Asian noodles to soak up all of that delicious sauce.

Savor!

With love from our unproblematic kitchen to yours.

Crockpot Mongolian Beef

Crockpot Mongolian beef combines a popular dish with a hands-off cooking method. Savour sweet and spicy flavors for an easy weeknight repast!

Prep fourth dimension: 10 Min Cook time: 3 Hr Total time: three H & 10 M

Ingredients

• 1 1/2 pounds flank steak, sliced into thin strips against the grain
• 1/4 cup cornstarch
• 1 tablespoon sesame oil
• 2 teaspoons minced garlic or garlic paste
• ane tablespoons ginger paste
• 1 teaspoon Sriracha
• 1/4 cup soy sauce (I use the light variety)
• one/2 cup packed light chocolate-brown carbohydrate
• one/2 loving cup beef broth
• 2-3 green onions, sliced diagonally

Instructions

1. Piece flank steak against the grain into sparse slices. (If you prefer thicker slices, they will work in the slow cooker, as the slow and depression heat volition all the same brand them nice and tender.)
2. Place the steak slices in a bowl and toss with cornstarch to coat almost of the pieces.
3. Spread steak pieces evenly across the bottom of a slow cooker.
4. Whisk together sesame oil, garlic, ginger, Sriracha, soy sauce, brown sugar, and beefiness broth until combined.
5. Pour sauce over the steak and stir gently.
6. Cover with a lid and melt on Loftier for 2-3 hours or Depression for 5-6 hours.

COOK'South NOTES

1. Store in an closed container in the refrigerator for three-four days or freeze for up to one month.
2. I like using ginger and garlic pastes in sauces like this 1 - they dissolve and distribute evenly and easily into the sauce. You can substitute fresh ginger and/or fresh minced garlic if y'all prefer.
3. This is a very mild Mongolian beefiness - the Sriracha adds just a modest amount of spice. Add more Sriracha or add red pepper flakes and/or chile peppers for boosted spice.
4. Typically, we would sear the cornstarch-coated steak, but this is not necessary for the ho-hum cooker. This makes prep really fast. Simply toss the meat in cornstarch - this keeps the pieces separated from one some other and helps to thicken the sauce as it cooks in the slow cooker. Then put the raw meat straight into the boring cooker.
5. Garnish with dark-green onions and/or toasted sesame seeds.
6. The dish is done cooking when the sauce starts to caramelize around the edges of the ho-hum cooker. The meat should be tender. If you overcook, the meat becomes SO tender that information technology starts to break apart into smaller pieces. Exact melt time volition vary depending on your slow cooker and the thickness of the sliced meat.
7. Flank steak works well for this recipe - you lot can as well employ a brim steak.

Recipe developed past Donna Elick The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

Originally published February 2018, updated and republished March 2022

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Source: https://www.theslowroasteditalian.com/2018/02/slow-cooker-mongolian-beef-recipe.html