Have you ever tasted a dish so exquisite that it transports you to a different part of the world with each bite? That’s the magic of Slow Cooker Mongolian Beef. It’s like a culinary passport, delivering the tastes of faraway Mongolia right into your kitchen. With this recipe, you’ll master the art of Asian cuisine, recreating the perfect balance of sweet and savory that this dish is known for.
Why order takeout when you can make a healthier, homemade, and equally delicious version at home? And the best part? It’s made using a slow cooker, meaning you can set it up, forget about it, and come home to an aromatic and delectable meal. So, are you ready to take your tastebuds on a journey?
Slow Cookers – A Cook’s Best Friend
It’s no secret that I have a profound love for slow cookers. The ease of use and the ability to create such diverse dishes with minimal effort are a boon for any home cook. You put all the ingredients in one pot, set the timer, and voila! You have a perfectly cooked meal waiting for you when you get home.
But the slow cooker is more than just a time saver. It’s a flavor enhancer. The long, slow cooking process allows the flavors to meld and deepen, making dishes like Mongolian beef taste even better than their stove-top counterparts.
Mongolian Beef – The Heart of the Recipe
Mongolian beef, a staple in Chinese-American cuisine, is a classic dish that’s loved by many. The beef is typically stir-fried with a sweet and savory sauce, then served over steamed rice. The dish is known for its bold, robust flavor that leaves you craving for more.
In this recipe, we’re adapting the traditional Mongolian beef recipe for the slow cooker. This not only makes it easier to make, but it also allows the flavors to really meld together, giving you a dish that’s truly memorable.
The Art of Selecting Your Beef
Choosing the perfect cut of meat is critical for this dish. Flank steak is my top recommendation due to its lean yet flavorful profile. It holds up well to slow cooking without becoming overly tender or falling apart. When sliced against the grain, it offers a tender, melt-in-your-mouth texture that beautifully complements the bold, savory sauce.
If you can’t find flank steak, other cuts like chuck roast or sirloin can also work well. Just remember, the key is to slice the beef thinly and against the grain to ensure maximum tenderness.
The Ingredients You’ll Need
- 1.5 pounds of flank steak, thinly sliced against the grain
- 1/4 cup of cornstarch
- 2 tablespoons of olive oil
- 1/2 cup of soy sauce
- 1/2 cup of water
- 3/4 cup of brown sugar
- 3 cloves of garlic, minced
- 2 teaspoons of grated fresh ginger
- 1/2 cup of hoisin sauce
- 2 green onions, chopped
- 1 tablespoon of sesame seeds
Step-by-Step Instructions
- Toss the flank steak with cornstarch until it’s fully coated. Set it aside.
- In your slow cooker, combine the olive oil, soy sauce, water, brown sugar, garlic, ginger, and hoisin sauce. Stir until well mixed.
- Add the coated flank steak to the slow cooker and stir until it’s well coated in the sauce.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Once the beef is cooked, sprinkle with green onions and sesame seeds before serving over cooked rice.
Time Required and Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Calories: 415 per serving