Crockpot Mongolian Beef. I know Mongolian beef recipes are usually on the sweet side… but the amount of sugar is a little too much. Would love feedback so I can give it a go! Hopefully it will still taste yummy and the meat soft.
Stir in coated steak until all pieces are covered. I was looking for a slow cooker beef recipe that isn't stew.. This slow cooker Mongolian beef is flank steak cooked with garlic, ginger, brown sugar and soy sauce. You can have Crockpot Mongolian Beef using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Crockpot Mongolian Beef
- It’s 1 1/2 of lbs. thin sliced braciole beef, sliced into strips about one inch wide.
- Prepare 3 TBS. of cornstarch.
- Prepare 2 TBS. of extra virgin olive oil.
- It’s 4 cloves of garlic, minced.
- Prepare 1/2 cup of soy sauce.
- Prepare 1/2 cup of water.
- You need 1/2 cup of brown sugar.
- You need 1 TBS. of ground ginger.
- Prepare 1 cup of matchstick carrots.
- It’s 1 of green bell pepper, chopped (optional).
- You need 4 of scallions, sliced on an angle, about a half inch wide.
This crock pot recipe tastes just like a meal you would get at a Chinese restaurant! Make your own take out with this easy Mongolian beef recipe. I used round steak that I had on hand and it worked fine. I didn't have any hoisin sauce so I made some.
Crockpot Mongolian Beef instructions
- After slicing the beef, place it in a gallon sized baggie along with cornstarch. Shake it up to coat all the beef with cornstarch..
- Put extra virgin olive oil, garlic, soy sauce, water, brown sugar, ginger, carrots and peppers into the crockpot and stir..
- Add the coated beef to the crockpot and mix well..
- Cook on low for 4-6 hours, stirring occasionally..
- Slice the scallions to use as a topping. Serve over white rice..
We love getting Chinese take out but it really gets expensive for our family. Now, we make this instead and save a ton of money while enjoying a really great dinner. The crock pot does all the work so that dinner time is a breeze. Crock pot mongolian beef is so tasty and really satisfies that craving for Chinese food. Mongolian beef, strangely enough, probably hails from Taiwan and a style of cooking that began in Chinese barbecue restaurants there before skipping the ocean and landing in the United States.