This Slow Cooker Mongolian Beef is a super easy crock pot recipe, rendering tender meat that is slightly tangy and spicy. So absolutely delicious!
I know this Slow Cooker Mongolian Beef sort of has three strikes against it out of the gate: red meat, expensive red meat, and for people celebrating lent who gave up red meat. Sorry – easy and fast are my friends, tidy and convenient seem to be on strike.
But, you guys. This recipe is SO delicious, you must make it. Put it on your bucket list, at least.
I’m still surprised I have another successful crock pot recipe. I’m convinced it has something (if not everything) to do with the fact that it doesn’t include some sort of “cream of crap” mixed in.
It’s slightly tangy and spicy, and the meat is tender. It’s really good – I’ve already made it a few times.
I don’t know if I could give up these ingredients for 40 days – I’m not even capable of eliminating bread for 7 days at Passover. Can we just stop folding laundry? That I could do.
Other slow cooker beef recipes we love
Slow Cooker Mongolian Beef
- 1 1/2 pounds flank steak
- 2 tablespoons cornstarch
- 1/2 cup low-sodium soy sauce
- 1/4 cup white wine
- 1/4 cup cooking sherry
- 1/2 tablespoon white wine vinegar
- 2 teaspoons sesame oil
- 2 teaspoons molasses
- 1 teaspoon ginger
- 1 teaspoon dried onion
- 1/2 teaspoon cracked red pepper flakes
- 1/4 teaspoon black pepper
- 3 tablespoons brown sugar
- 1/2 tablespoon almond butter (or peanut butter)
- 3 cloves garlic , minced
- 4 scallions , diced
- cooked white rice, for serving
- Slice the meat thin and coat evenly with the cornstarch, shaking off any excess.
- Put all the ingredients, through the almond butter, into the crock pot; mix well. Add garlic and scallions.
- Put meat on top, toss gingerly.
- Cover and cook on low for 4 hours.
- Serve over cooked white rice.
adapted from Notes from the Heartland