Crockpot Mongolian Beef

4.97 from 27

Crockpot Mongolian Beef

This Crockpot Mongolian Beef is a super easy slow cooker recipe - just toss everything together and cook on low for a few hours. The meat is slightly tangy, spicy, and so tender, then served over hot cooked rice to soak up the delicious sauce!

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: Asian

Keyword: crockpot mongolian beef, mongolian beef recipe, slow cooker mongolian beef

Servings:

Ingredients

1 & 1/2 pounds flank steak
2 tablespoons cornstarch
1/2 cup low-sodium soy sauce
1/4 cup white wine
1/4 cup dry sherry
1/2 tablespoon rice wine vinegar
2 teaspoons sesame oil
2 teaspoons molasses
3 cloves garlic , minced
1 teaspoon frech minced ginger
1 teaspoon dried onion flakes
1/2 teaspoon cracked red pepper flakes
1/4 teaspoon black pepper
3 tablespoons brown sugar
1/2 tablespoon peanut butter (or almond butter)
4 scallions , diced
cooked white rice and steamed veggies , for serving

Instructions

Slice the meat thinly across the grain and coat evenly with the cornstarch, shaking off any excess.
Put all the other ingredients into the crockpot; mix well until combined and smooth.
Place meat on top and gently toss to coat.
Cover and cook on low for 4 hours.
Serve over cooked white rice and a steam vegetable.

Notes

Use the right cut of beef. Flank steak is typically used for Mongolian Beef because it's lean and carries a lot of flavor. Sirloin or New York Strip can also be used or even filet, although more expensive. Avoid chuck or stew meat which will be too tough. Always cut the beef thinly and across the grain, which ensures it cooks up nice and tender.

Don't skip the cornstarch. This helps tenderize the meat and also thicken the sauce.

Type of white wine. A sauvignon blanc or chardonnay work great here. No need for top shelf wine, just use something you'd enjoy drinking on its own. If you don't cook with alcohol, you can replace the wine with white grape juice or apple juice.

Sherry substitute. Some acceptable subs for dry sherry include another dry fortified wine such as dry (white) vermouth, dry versions of madeira and marsala, or dry pinot grigio. For a non-alcoholic substitute for sherry, combine 2 tablespoons apple cider vinegar, 2 tablespoons water, and a 1/4 teaspoon granulated sugar.

Add in some chopped vegetables. Feel free to add in some thinly sliced red bell pepper or toward the end of cooking time, some steamed broccoli florets.

Nutrition