This Slow Cooker Mongolian Beef is easier, tastier, and healthier than takeout! Flank steak is slow cooked until tender in a sweet, sticky, perfectly spiced sauce.
Toss flank steak and cornstarch together in a medium sized bowl until the cornstarch fully coats the steak. Set aside.
Grease a 6 quart crockpot with cooking spray, then whisk in brown sugar, soy sauce, broth, hoisin, vinegar, sesame oil, red pepper flakes, ginger, and garlic.
Stir in coated steak.
Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.