Mongolian Beef actually has its origin in Taiwanese Mongolian Barbeque, which has nothing to do with either Mongolia or barbeque. Slow Cooker Mongolian Beef takes the stir-fried, sweet, sour, and savory flavors of the traditional dish and makes it easy. With just 10 minutes of prep time, you can have Slow Cooker Mongolian Beef and its tangy, salty, garlic-infused sauce made, essentially, for you instead of by you. Nothing says welcome home than seeing this meal ready to eat!
Ingredients
- 1 1/2 pounds flank steak, sliced into thin strips
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 3/4 cup soy sauce
- 1/2 teaspoon garlic, minced
- 3/4 cup water
- 3/4 cup brown sugar
- 1 cup carrots, grated
- rice, optional, to taste, cooked and warm, for serving
- green onions, optional, to taste, chopped, for garnish
Directions
Step 1 -Add the flank steak slices and the cornstarch to a large resealable bag. Seal the bag and shake it thoroughly to coat the steak strips.
Step 2 -Add the olive oil, the soy sauce, the minced garlic, the water, the brown sugar, and the carrots into the slow cooker, mixing to combine.
Step 3 -Add the coated steak strips to the slow cooker and mix until everything is evenly coated in the sauce.
Step 4 -Cook in the slow cooker until the flank steak is cooked through to at least 135 degrees F for medium-rare, about 4-5 hours on low or 2-3 hours on high.
Step 5 -Serve hot over the rice and sprinkled with the green onions.
