Mongolian Beef Slow Cooker (Print Version)
Flavorful beef cooked in rich sauce with minimal ingredients and preparation time.
# What You Need:
→ Beef
01 - 2 pounds flank steak, thinly sliced against the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce (or tamari for gluten-free)
03 - 2/3 cup brown sugar, packed
04 - 1/2 cup hoisin sauce
05 - 4 cloves garlic, minced
# How-To:
01 - Lightly spray the inside of your slow cooker with nonstick cooking spray to prevent sticking.
02 - Place the sliced flank steak evenly in the bottom of the slow cooker.
03 - In a medium bowl, whisk together soy sauce, brown sugar, hoisin sauce, and minced garlic until the sugar is mostly dissolved and well combined.
04 - Pour the sauce mixture over the beef and toss thoroughly to ensure all pieces are evenly coated.
05 - Cover and cook on LOW setting for 4 hours, or until the beef is fork-tender and the sauce has slightly thickened.
06 - Stir well before serving. Serve hot over steamed jasmine rice or alongside steamed vegetables.
# Expert Advice:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though it takes five minutes to whisk together
- Coming home to that smell of soy and garlic wafting through the house makes any ordinary Tuesday feel like a special occasion
02 -
- Slicing against the grain is not optional here, and I promise taking those extra minutes makes the difference between tough, chewy beef and melt in your mouth perfection
- The sauce will look thin when you first pour it in, but trust the process because it reduces beautifully in the slow cooker
03 -
- Pat the beef dry with paper towels before slicing, which helps it brown better and absorb more of that delicious sauce
- Let the beef rest for 5 minutes after cooking before serving, which keeps it juicy and tender