Mongolian Beef Slow Cooker (Printable)
Tender beef slices in a rich, sweet and savory sauce made effortlessly in the slow cooker.
# What You’ll Need:
→ Beef
01 - 2 pounds flank steak, thinly sliced against the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce or tamari for gluten-free option
03 - 2/3 cup brown sugar, packed
04 - 1/2 cup hoisin sauce
05 - 4 cloves garlic, minced
# How-To Steps:
01 - Lightly coat the interior of your slow cooker with nonstick cooking spray to prevent sticking.
02 - Place the thinly sliced flank steak pieces evenly in the bottom of the slow cooker.
03 - In a medium bowl, whisk together the soy sauce, brown sugar, hoisin sauce, and minced garlic until the sugar is mostly dissolved and the mixture is well combined.
04 - Pour the sauce mixture over the beef and toss gently to ensure all pieces are evenly coated.
05 - Cover and cook on LOW setting for 4 hours, or until the beef is fork-tender and the sauce has slightly thickened.
06 - Stir the mixture thoroughly before serving. Serve hot over steamed jasmine rice or alongside steamed vegetables like broccoli.
# Expert Tips:
01 -
- Five ingredients create a sauce that tastes like it simmered all day
- The beef becomes impossibly tender without any fancy techniques
- Your slow cooker does absolutely everything while you go about your life
02 -
- Slicing the beef against the grain is not optional—look for the lines running through the meat and cut perpendicular to them
- Resist the urge to lift the lid during cooking, every time you do you add 15-20 minutes to the cooking time
- The sauce will look thin at first but thickens beautifully as it cooks down with the beef juices
03 -
- Freeze the beef for 30 minutes before slicing—it makes cutting those thin strips so much easier and more precise
- Double the sauce if you love things extra saucy, because leftover rice coated in this sauce is basically the best lunch ever