Indulge in the savory flavors of Slow Cooker Mongolian Beef, a dish that’s both convenient and bursting with deliciousness. With minimal effort, you’ll achieve tender, flavorful beef infused with a rich sauce. Let’s get cooking!

Ingredients:

• 1.5 to 2 pounds flank steak, thinly sliced
• 1/4 cup cornstarch
• 1/4 teaspoon black pepper
• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 cup water
• 1/4 cup green onions, chopped (for garnish)
• Sesame seeds (for garnish, optional)

Instructions:

1. In a large bowl, combine the cornstarch and black pepper. Toss the thinly sliced flank steak in the cornstarch mixture until it is evenly coated.
2. Place the coated beef slices in the slow cooker.
3. In a separate bowl, whisk together the soy sauce, hoisin sauce, brown sugar, minced garlic, grated ginger, and water.
4. Pour the sauce mixture over the beef in the slow cooker, ensuring all the meat is coated.
5. Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours. The beef should become tender and absorb the flavors of the sauce.
6. Once the cooking time is complete, remove the lid and give the beef a stir. The sauce should thicken slightly.
7. Serve the Slow Cooker Mongolian Beef over steamed rice or noodles.
8. Garnish with chopped green onions and sesame seeds, if desired, for added flavor and presentation.

Slow Cooker Mongolian Beef is a convenient and delicious dish that requires minimal effort. The slow cooking process allows the beef to become tender and infuses it with the rich flavors of the sauce. Enjoy this savory delight with family and friends!

FAQs (Frequently Asked Questions)

1. Can I use a different cut of beef instead of flank steak?

• Yes, you can use other cuts of beef suitable for slow cooking, such as chuck roast or sirloin steak. Just ensure they are thinly sliced for best results.

2. Can I make this recipe gluten-free?

• Yes, you can use gluten-free soy sauce or tamari in place of regular soy sauce to make this recipe gluten-free.

3. Can I prepare the ingredients ahead of time and store them in the fridge before cooking?

• Yes, you can prepare the beef and sauce mixture ahead of time and store them separately in the refrigerator. When ready to cook, simply combine them in the slow cooker and proceed with the recipe.

4. Can I double or halve the recipe?

• Yes, you can easily adjust the recipe to make more or less depending on your needs. Just be sure to adjust the cooking time accordingly.

5. Can I freeze leftovers?

• Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

6. Can I add vegetables to the dish?

• Absolutely! You can add vegetables like bell peppers, onions, or broccoli to the slow cooker along with the beef for added flavor and nutrition.

7. Can I cook this recipe on the stovetop instead of using a slow cooker?

• Yes, you can cook this recipe on the stovetop. Simply follow the same steps but cook in a large skillet or pot over low heat, stirring occasionally, until the beef is tender and the sauce has thickened.

8. Can I substitute hoisin sauce with something else?

• If you don’t have hoisin sauce, you can try substituting it with oyster sauce mixed with a little honey or molasses for a similar flavor profile.

9. Can I use pre-cut stir-fry beef instead of slicing the flank steak myself?

• Yes, using pre-cut stir-fry beef can save you time and effort. Just ensure the pieces are thinly sliced for even cooking.

10. How do I prevent the beef from becoming tough?

• Cooking the beef on low heat for a longer period of time in the slow cooker helps to tenderize it. Also, slicing the beef thinly against the grain helps to ensure it remains tender.