Description
Tender, savory-sweet Mongolian beef made effortlessly in the slow cooker with soy, garlic, ginger, and scallions.
Ingredients
- 1 1/2 lbs flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1 tbsp toasted sesame oil
- 1 tsp minced garlic
- 1 tsp minced 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
- Toss sliced flank steak with cornstarch until evenly coated.
- Place coated beef in the slow cooker.
- Whisk sesame oil, garlic, ginger, soy sauce, brown sugar, and water; pour over the beef and stir to coat.
- Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours) until beef is tender.
- Stir in green onions just before serving. Serve over rice or noodles.
Notes
- For extra sauce, add 1/4 cup water near the end; for thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir in during the last 10 minutes.
- Slice beef thinly and against the grain for tenderness.
- Add steamed broccoli or snap peas when you add the green onions for a full meal.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 308
- Sugar: 14g
- Sodium: 629mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 81mg
