This Slow-Cooker Mongolian Beef is tender, flavorful, and coated in a rich, slightly sweet garlic-ginger soy sauce. Perfect for an easy weeknight dinner!
Ingredients
- 1 ½ lbs flank steak, thinly sliced against the grain
- ¼ cup cornstarch (helps thicken the sauce)
- 1 tbsp olive oil
- ¾ cup low-sodium soy sauce
- ½ cup brown sugar (or keto-friendly sweetener for a low-carb version)
- ½ cup water
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ½ tsp red pepper flakes (optional, for heat)
- 3 green onions, sliced
- 1 tbsp sesame seeds (for garnish)
Instructions
- Prepare the Steak
- Slice the flank steak thinly against the grain to ensure tenderness.
- Toss the steak slices in cornstarch until evenly coated. Let sit for 10 minutes.
- Make the Sauce
- In a bowl, whisk together soy sauce, brown sugar, water, sesame oil, garlic, ginger, and red pepper flakes.
- Slow-Cook It
- Add the coated beef and sauce to the slow cooker. Stir to ensure everything is evenly coated.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the beef is tender.
- Final Touches
- Stir in sliced green onions and cook for another 10 minutes.
- Garnish with sesame seeds before serving.
Serving Suggestions
- Serve over steamed rice, cauliflower rice (for a keto version), or stir-fried veggies.
- Pair with broccoli, snap peas, or bok choy for a balanced meal.
Would you like a spicy version or any modifications? 😊
