Crockpot Mongolian Beef

🔸️Prep Time: 10 minutes

🔸️Cook Time: 3 hours

🔸️Total Time: 3 hours 10 minutes

🔸️Servings: 5

👉Ingredients:

↪️1 1/2 pounds flank steak, thinly sliced against the grain (this makes the beef more tender)

↪️1/4 cup cornstarch

↪️1 tablespoon toasted sesame oil

↪️1 teaspoon minced garlic

↪️1 teaspoon minced fresh ginger

↪️1/2 cup low-sodium soy sauce

↪️1/3 cup brown sugar

↪️1/2 cup water

↪️1/2 cup green onions, cut into 1/2-inch pieces

👉Instructions:

✅️1. Prepare the Beef:

Place the sliced flank steak in a large bowl. Add the cornstarch and toss the beef until all pieces are well coated. This helps the sauce thicken later and gives the meat a silky texture.

✅️2. Add to Crockpot:

◾️Transfer the coated beef into the crockpot (slow cooker).

✅️3. Make the Sauce:

◾️In the same crockpot, pour in the sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water. Stir everything gently to mix and coat the beef with the sauce evenly.

✅️4. Cook:

◾️Cover the crockpot with the lid.

◾️Cook on HIGH for 2–3 hours

or

◾️Cook on LOW for 4–5 hours

(Choose based on your schedule — both methods work well.)

✅️5. Finish with Green Onions:

◾️Once the beef is tender and the sauce has thickened slightly, stir in the chopped green onions.

✅️6. Serve:

◾️Serve the Mongolian beef hot over steamed white rice, brown rice, or noodles. It also pairs well with steamed broccoli or snow peas.