Slow Cooker Mongolian Beef
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.
Servings: 4 people
Calories: 437kcal
Ingredients
- 1 ½ pounds flank steak halved lengthwise, then sliced against the grain into 1/2 inch thick strips
- ¼ cup cornstarch
- ½ cup dark brown sugar packed
- ½ cup soy sauce use a gluten free variety (tamari or coconut aminos), if necessary
- 1 cup beef broth
- 1 tablespoon hoisin sauce check label to ensure it's gluten free, if necessary
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes use less or omit if you don’t like spice - this has a kick!
- ½ teaspoon ground ginger
- 4 cloves garlic minced
- Cooked rice for serving
- Chopped green onions for garnish
Instructions
- 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.
- Taste and re-season, if necessary.
- Serve with rice and garnish with green onions!
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Notes
Nutrition information does not include rice or green onions.
Nutrition
Serving: 1person | Calories: 437kcal | Carbohydrates: 39g | Protein: 41g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 2015mg | Potassium: 741mg | Fiber: 1g | Sugar: 28g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 4mg
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