I am in love with slow cooked meat because it’s always incredibly tender. This Mongolian Beef recipe is no different. It’s almost like an Asian flavored beef stew. Trader Joe’s organic jasmine rice is the perfect accompaniment along with steamed snap peas or broccoli. I cut back on the sugar from the original recipe since a lot of reviewers commented that it was too sweet. I personally love sweet and savory pairings so this was not an issue for me. The best part of slow cooker recipes is that you basically throw the ingredients in a pot, go about your day, and come home to a delicious home cooked meal. As much as I love Chinese take-out, it’s tough to justify spending so much money when it’s so easy to make yourself. This is a definite crowd pleaser and would make a great Friday movie night meal. (Just make sure you keep an eye on the veggies. I overcooked the snap peas!)

Slow Cooker Mongolian Beef
Recipe type: Dinner
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 

Serves: 4

This fabulous slow cooker Chinese dish is so easy to throw together. Who needs takeout when you can make your own at home?
  • 1 pound flank steak or stew meat
  • ¼ cup cornstarch
  • 2 teaspoons sesame oil
  • 1 onion, thinly sliced
  • 1 tablespoon minced garlic
  • 3 large green onions, chopped
  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • ½ teaspoon minced fresh ginger root
  • ½ cup hoisin sauce
  • 1 bag sugar snap peas or broccoli
  • 1 large sliced red bell pepper
  • Jasmine Rice
  • sesame seeds, toasted
  • cilantro, chopped
  • peanuts, crushed
  • seaweed snack

  1. Place flank steak or stew meat and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow the steak to rest for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
  3. Serve with jasmine rice, steamed snap peas or broccoli and red pepper. Garnish with sesame seeds, cilantro, seaweed and crushed peanuts.

 Slow Cooker Mongolian Beef | Au Bon Gouter

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