Description
A tender and flavorful slow-cooked Mongolian beef dish that feels like takeout but is made effortlessly at home.
Ingredients
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions, for garnish
Instructions
- Toss the thinly sliced flank steak with the cornstarch in a large bowl until lightly coated.
- Transfer the coated steak to the slow cooker. Add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
- Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until beef is fork-tender and sauce has thickened slightly.
- Stir in sliced green onions just before serving and serve over rice or noodles.
Notes
For a thicker glaze, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) at the end and simmer on HIGH for 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian